a delicious apple and cranberry combo with a crunchy topping. an alternative to traditional cranberries at Thanksgiving.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound peeled and deveined jumbo shrimp, thawed if frozen
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 eggs
- 2 tablespoons water
- ⅔ cup finely chopped macadamia nuts
- ⅔ cup unsweetened shredded coconut
- 2 tablespoons ghee, or more to taste
Instructions
- Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.
- Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.
- Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.
- Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.
- Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.
- See the recipe for
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Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 6 g |
| Protein | 14 g |
| Saturated Fat | 10 g |
| Sodium | 229 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is why you need an air fryer. So good!
I love how crispy and crunchy these turned out! I like to serve these with a lime or chipotle aioli.
Not so much. Too much effort for not much flavor. Sorry. Other recipes have been great.