Keto Coconut Shrimp in the Air Fryer

An air fryer makes easy work for these crispy Keto Coconut Shrimp. Serve with a spicy dipping sauce for an appetizer or as a meal.

Course Appetizer

Thaw and peel the shrimp. Place shrimp in a casserole dish or medium bowl.
Cover with milk and allow to soak for at least 30 minutes. Soaking seafood in milk removes any fishy odor or taste.
Add some Carbquik or other low-carb baking mix to a pie plate or shallow dish. You can use coconut flour; however, it tends to dry out the shrimp because it soaks up all the moisture. Add a sprinkle of Creole seasoning and seafood seasoning to the flour.
In another pie plate or shallow dish, beat the eggs slightly.
In a third pie plate or shallow dish, combine the coconut, salt, garlic powder and powdered Swerve. Alternatively, you could use powdered monk fruit sweetener instead of the powdered Swerve, which gives the same results.
Drain the milk from the shrimp and rinse them well. Pat dry with a paper towel.
Season the shrimp with the Creole seasoning and seafood seasoning.
Dredge the shrimp in the Carbquik to cover lightly.
Dip in the egg.
Dip in the coconut mixture.
Place the shrimp in the air fryer basket or tray. Spray lightly with cooking spray.
Set the air fryer to 450 degrees and cook the shrimp for 3 minutes until golden.
Flip the shrimp over and cook for another 3 minutes. Work in batches until all the shrimp are done.
In a bowl, combine the ingredients for the dipping sauce and place in the refrigerator to chill until ready to use.
Serve the shrimp with the dipping sauce.