Keto Ukoy with Shrimp and Cabbage

Ingredients

• 1 lb Shrimp
• 2 cups Shredded cabbage
• 1/4 cup Coconut flour
• 2 large Eggs
• 3 cloves Garlic
• 1/4 cup Onion
• 1 tbsp Coconut aminos
• 1/2 cup Coconut oil

Instructions

1. 1Prepare your ingredients: Peel and devein the 1 lb shrimp if they are not already prepared. Mince the 3 cloves of garlic and finely chop the 1/4 cup onion. Ensure you have 2 cups of shredded cabbage ready.
2. 2In a large bowl, combine the 1 lb shrimp, 2 cups shredded cabbage, 1/4 cup coconut flour, 2 large eggs, the minced 3 cloves of garlic, the chopped 1/4 cup onion, and 1 tbsp coconut aminos. Mix everything together thoroughly until well combined.
3. 3Place a large skillet on the stovetop over medium heat. Add the 1/2 cup coconut oil to the skillet. Heat the oil until it shimmers, which should take about 2-3 minutes. The temperature should reach approximately 350°F (175°C).
4. 4Carefully drop rounded spoonfuls of the shrimp and cabbage mixture into the hot 1/2 cup coconut oil in the skillet. Do not overcrowd the pan; fry in batches if necessary. Fry for about 3-4 minutes per side, until the fritters are golden brown and crispy.
5. 5Use a slotted spoon or spatula to remove the cooked fritters from the skillet. Place them on a plate lined with paper towels to drain any excess oil. This step helps ensure they stay crispy.
6. 6Repeat step 4 and step 5 with any remaining mixture until all the fritters are cooked and drained.
7. 7Serve the Keto Ukoy with Shrimp and Cabbage hot. They are best enjoyed immediately while still crispy.

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