DH loves coconut shrimp. I make it 2 or 3 times a year for him as a
special treat.

Instead of making a regular batter, I use Maple Grove Farms sugar-free
pancake and waffle mix. For 17 medium sized shrimp (7 per person) I use
half of the 6 pancake recipe on the box with one additional tablespoon
of water added. The 14 shrimp use less than half of this batter, but I
can't halve an egg, so I throw out the left over batter.

Using an electric skillet with about 3/4" of canola oil at 350° F. I
first dip the shrimp in the pancake batter then into unsweetened, flaked
coconut. Fry on one side for a minute or two then flip with tongs.
Drain well on paper toweling.

I make a dipping sauce from sugar-free apricot preserves and Dijon mustard.

The side dish was Mexican calabesa squash (like zucchini) sauteed with
onion, garlic, an orange bell pepper, a can of fire roasted diced
tomato, a little red wine and some rosemary, basil, freshly ground black
pepper and freshly grated Romano cheese (adds flavor and salt).

With the sauce we were under 30 grams for the entire dinner. Without the
dipping sauce we'd save 10 more.

The Maple Grove Farms pancake mix is nice for things that you want to
batter and fry without adding a lot of extra carbs. Thought I'd pass
this along.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.