For the Shrimp:

Baca Juga


  • 1 pound shrimp, peeled and deveined
  • 1/3 cup heavy cream
  • 1 teaspoon apple cider vinegar (or lemon juice)
  • 1/2 cup coconut flour
  • Mild flavored Keto-friendly oil (for frying)

For the Sauce:

  • 1/3 cup mayonnaise (see my recipe here)
  • 1/4 cup Sambal, garlic
  • 1 tablespoon Sriracha (see note below)
  • 1 teaspoon swerve, confectioners
  • 1 teaspoon scallions (green parts), sliced
  • Note: If you want a little less spice, add only 1-2 teaspoons of Sriracha.


  1. Add the vinegar to the heavy cream, mix and set aside.
  2. In a separate bowl, add the mayonnaise, Sriracha, Sambal and swerve, mix to combine.
  3. Pour the cream and vinegar mixture over the shrimp and toss to coat.
  4. Heat a skillet to medium high and add your favorite mild flavored oil.  Dip the shrimp in the coconut flour and fry 3-4 minutes, or until they are pink.
  5. Coat the shrimp with the sauce, top with scallions and serve over a bed of mixed greens.

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