Keto Coconut Shrimp

subheading: For the coconut shrimp:

¾ cup desiccated unsweetened coconut

¾ cup coconut flour

1 tablespoon Creole seasoning

1 teaspoon kosher salt

½ teaspoon garlic powder

2 teaspoons powdered erythritol sweetener

2 eggs

2 pounds jumbo shrimp, peeled (about 36 shrimp)

Oil for frying

subheading: For the dipping sauce:

½ cup real mayonnaise (I prefer Hellman’s or Dukes for store-bought)

2 tablespoons Sriracha hot sauce

2 teaspoons lime juice

1 teaspoon Worcestershire sauce

1 tablespoon granulated erythritol sweetener (I use Swerve)

Directions at ibreatheimhungry.com

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