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This Keto Coconut Shrimp Is Incredibly Delicious!

Updated: Apr 18

Gourmet cooking is of course beyond mere recipes. It is a journey that blends food science, imagination, passion and most importantly, time tested traditions. Mastering right cooking techniques is key to creating truly memorable meals that awaken the senses. Preparing a deliciously succulent delectable coconut shrimp entrée is surely no exception.


Cooking techniques with expensive ketogenic ingredients is all together an entirely different challenge. Without the mastery of basic cooking techniques, you may end up discovering that ketogenic ingredients are totally different from regular carby ingredients. They usually don’t turn out the way they were supposed to, and you end up wasting lots of time and money until you master the expensive ketogenic ingredients.


Our Master Keto Chef Janine perfected the art of ketogenic cooking. Here is our succulent keto coconut shrimp entrée for your pleasure.




Regarding our flavorful ketogenic batter, we will not disclose the ingredients Chef Janine chose. It suffices to state that we won't be using flour. We use finely shredded "unsweetened" coconut flakes mixed with the perfect blend of seasoning. We then flash fry the coated shrimps in coconut oil (or avocado oil) until they turn golden-brown and crispy.


Our perfectly ketogenic dipping sauce for this dish is prepared with coconut milk, lime juice, and a savory blend of garlic, ginger, red pepper flakes, and cilantro. Our sauce is sweetened with a pinch of monk fruit sweetener.


With our unique combination of flavors and textures, this perfectly ketogenic entrée is an excellent way to bring a bit of the tropics to your dinner table.

The exact ingredients used in coconut shrimp dishes vary widely, but the basic combination remains pretty much the same: Large, extra large or extra jumbo sized shrimp is ideal for this dish. See the size chart below for reference.


The key to preparing the shrimps correctly is to thaw completely, peel, devein and then properly dry the shrimps with paper towel. The shrimps are then to be fried in a batter prepared with finely shredded coconut flakes which gives the shrimp a crunchy golden coating and imparts a unique flavor that is beloved by everyone.




Origins of Coconut Shrimp


When or how the Coconut Shrimp came into existence is not entirely clear. The earliest known reference to a delightful shrimp dish incorporating coconut comes from 16th century India when the Portuguese explorer Alfonso d'Albuquerque noted in his journal a meal of "shrimp in lard with cumin and coconut."


Coconut Shrimp takes on different identities in different cultures. In Thailand, Coconut Shrimp has a sweeter flavor due to the addition of palm sugar and fish sauce. In Malaysia, the dish is served for breakfast with white rice and a side of chili paste.



When Did Coconut Shrimp Debut in the Western World?


When exactly coconut shrimp made its debut in the western world is not clear. The very first "shrimp coconut curry" recipes appeared in American cookbooks in the 19th century. Yet, until the 1950s coconut shrimp remained a specialty of Asian cuisine(s).


This delightful dish started appearing on restaurant menus across the United States and Europe in the 1960s. This showstopping dish became one of the world's most beloved seafood dishes that is sure to delight your taste buds. Today, coconut shrimp is served as an appetizer or main course at specialty seafood restaurants all over the world.

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