keto-friendly coconut shrimp | fridays with oscar

we made it through another week, ladies. and what a week it was.  but we made it, and we’re heading into the weekend.  i’ve talked a bit about world events over here on the blog.  and while things feel unnerving right now, let’s take a step back and take a collective deep breath.  thank god it’s friday. right?! let’s continue to reach out to friends and family.  and remember, this too shall pass.  it’s safe to say many of us will be spending a lot more time at home in the coming weeks. but i’m a homebody at heart so problemo there. it’s time for spring cleaning anyway and sprucing up my porches – front and back. i can’t wait! then Easter is fast approaching so time to put some thought into menus and tablescapes. on Monday, i shared five ideas to enjoy your time at home.  today is the perfect day to bring a little of the tropics to your table with a keto-friendly coconut shrimp recipe and a tiki cocktail classic: the piña colada. the mocktail version of this 3-ingredient piña colada is basically a coconut pineapple smoothie, which is absolutely delicious in its own right!  

outfit of the day

today i am all about the season with the loveliest spring color: lilac. i am wearing slim wide-leg denim from J.Crew (last season, similar style here). i love these jeans, they are perfect for spring. and this striped sweater from Banana Republic is the perfect match with its lilac stripes.  (Banana is having a 50% off friends and family sale today, so make sure to check it out.) the fun pop of red on the collar is the perfect compliment to the lilac.  i am keeping this OOTD casual but chic with Soludos Ibiza leather sneakers

 

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keto coconut shrimp

i found this coconut shrimp recipe while searching for keto-friendly dinner recipes. it was a light-bulb moment for me as i realized you can substitute breadcrumbs with smashed-up pork rinds, or chicharrones (i used 4505 chicharrones). 

this can work for anything you want to bread, like eggplant or chicken parmesan. the flavor of the pork rind crumbs don’t affect whatever you use it with, and the texture perfectly replicates bread crumbs. genius!

Keto Coconut Shrimp – Air Fryer and Pan Fried
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Ingredients
  1. 1 pound shrimp peeled & cleaned
  2. ¾ cup all-purpose flour
  3. 1 teaspoon each onion & garlic powder
  4. 2 eggs lightly beaten
  5. ½ cup each panko breadcrumbs & unsweetened shredded coconut flakes
  6. Kosher salt & fresh pepper
  7. Avocado or grapeseed oil
  8. ½ cup full fat mayonnaise
  9. Zest & juice of half a lime
  10. 1 clove garlic finely grated
  11. 2-3 tablespoons sriracha or hot sauce
FOR THE KETO COCONUT SHRIMP
  1. ¾ cup coconut flour
  2. 1 teaspoon each onion & garlic powder
  3. 2 eggs lightly beaten
  4. ½ cup each pork rind crumbs & unsweetened shredded coconut flakes
  5. Kosher salt & fresh pepper
  6. Avocado or grapeseed oil
Instructions
  1. For the keto coconut shrimp, prepare the dredge station by adding the coconut flour, onion & garlic powder, ½ teaspoon salt, and a few cracks of pepper to a shallow dish, mix well. Add the eggs to a small dish/bowl and lightly whisk. Add the pork rinds to a zip-top bag and use a rolling pin to bash them into breadcrumbs the size of panko. Add them to a dish along with the coconut flakes, ¼ teaspoon salt, few cracks of pepper, and mix well.
  2. Season the shrimp with a little pinch of salt on bot sides then dredge in the coconut flour shake off any excess, dredge in the eggs, shake off any excess, dredge in the pork rind and coconut flakes and make sure the shrimp is well covered. Move shrimp to a wire rack set over a sheet tray. Repeat the process with the remaining shrimp.
  3. For the regular version of the coconut shrimp, follow the same exact steps but you all-purpose flour instead of coconut, and panko breadcrumbs instead of pork rinds.
  4. Pour 2 inches of oil into a frying pan and bring the temperature to 340-350 F. While the oil is coming to temperature, it’s ok that the shrimp sit at room temperature so the coating ca firm up. Fry the shrimp in batches, for 2-3 minutes on each side, or until golden brown. Remove shrimp and place on a clean wire rack and fry the next batch.
  5. Make the sriracha dipping sauce by combining all the ingredients in a small bowl and whisking well. Check for seasoning, you may need more sriracha if you like it spicy.
  6. If using an air fryer to make the coconut shrimp, spray the basket with non-stick and fry for 8 minutes at 390 F, flipping the shrimp half way.
Style At A Certain Age https://www.styleatacertainage.com/
since dredging shrimp can take some time, i set up a wire rack on a baking sheet with a layer of parchment to hold the dredged raw shrimp while i finished dredging the batch. 

i then slid the parchment and shrimp off the wire rack and onto the counter to begin frying the shrimp. i set the wire rack and baking sheet on the burner next to my frying pan to hold and drain the fried shrimp as they came out of the frying oil. this method lets the shrimp drip off excess oil while keeping them crispy, as opposed to setting the shrimp on a paper towel-lined plate.

trader joe’s sweet chili sauce | chicharrones | spider | baking rack | napkins | napkins 2 

in addition to the sriracha dipping sauce in this recipe, i put out a sweet chili sauce from Trader Joe’s. this bottled sauce is often used as a dipping sauce for Asian spring rolls, and it went perfectly with the crispy coconut shrimp.

3-ingredient piña colada | virgin piña colada 

3-Ingredient Pina Colada
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Ingredients
  1. 1 pound (about 3 cups) frozen pineapple chunks
  2. 3 ounces (1/3 cup) white rum
  3. 2/3 cup coconut milk
  4. optional garnishes: fresh pineapple slices, maraschino cherries, cute paper umbrellas
Instructions
  1. Combine all ingredients together in a blender, and puree until smooth. If the mixture is too thick, feel free to add in extra water or coconut milk to help it blend.
  2. Serve immediately, topped with your desired garnishes.
Style At A Certain Age https://www.styleatacertainage.com/
tiki-style cocktails are known for their strength and sweetness. the thing i like about this 3-ingredient recipe is that it isn’t very sweet. the only sweetness is coming from the pineapple. i used coconut cream instead of coconut milk, and the result was a rich, silky-smooth blend. make this a mocktail by mixing the coconut milk and frozen pineapple, pour into glasses and garnish with a maraschino cherry, and a fun umbrella. then add the rum to the blender and proceed with piña colada. 

blender | drinkware collection | drink umbrellas

fridays with oscar

well ladies, this is a wrap for this week’s fridays with oscar. the coconut shrimp were a big hit with us, and i hope you try these recipes and let me know what you think! the official start of spring is a week away, and i know all of us will be welcoming her arrival. we have new videos coming soon, so be sure to tune in and join the conversation here on the blog and over on YouTube. oscar, ollie and i wish everyone a relaxing weekend.

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5 Comments

  1. Louise Richardson wrote:

    Didn’t know you were doing KETO. I started KETO in April of last year (2019) and lost 40 lbs in 6 months. I am 59 and had been struggling with weight gain for ten years, at least. I am so thrilled to be back in my younger body! I will never go back to eating carbs. Which is fine. I’m always satisfied with my KETO meals. I never feel deprived. I feel healthy and strong. It’s fantastic. I recommend it to anyone who asks or anyone who complains in the slightest about their weight. 🙂

    Posted 3.13.20
  2. Suzanne M Smith wrote:

    Sounds good! I’ll have to give it a try. I just made zucchini “ravioli” and it was tasty tonight. It was fun to make, too. Always up for interesting new recipes. I honestly don’t mind hunkering down and not going out as much right now. I imagine I’ll get cabin fever at some point, but it’s getting me doing things around here I’ve been putting off. And I’m reading tons of good books, too! I still go for my daily walk around the lake, and I see folks to smile at, but none of us are too close so we count as “distancing,” I assume! What strange times we’re living in…sigh…happy weekend!

    Posted 3.13.20
  3. Eve wrote:

    You look so Spring. The wildflowers in my back yard are that color. I’m looking forard to getting some things done with the weather so nice here. High seventies on coast next week. I can’t get Billy to try coconut shrimp. H is so st in his ways. I think I’ll try them though. Always looking for a new way to cook seafood.

    Posted 3.13.20
  4. Suzanne M Smith wrote:

    ps: I have to admit I wondered if you’d be serving up a “quarantini” tonight. 😉

    Posted 3.13.20
  5. Janet wrote:

    Just another of life’s challenges we will get through. I am reminded of the strength and resilence learned from my grandmother and mother who survived much worse.
    I look forward to trying these recipes! I wasn’t sure about the taste of the pork rinds but after reading your post, I’ll give it a try.
    And yeah lilac!

    Posted 3.15.20

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