Keto Coconut Shrimp with Thai Mole Sauce

Fall has arrived and with fall comes football Sundays and the MLB World Series (Go ‘Stros!). We’re gearing up to watch our beloved Astros take on the Washington Nationals for the title. With Football Sundays and World Series games comes watch parties with delicious food. Don’t worry, attending these parties won't throw you out of ketosis, not with Ketonia in your corner! Whether you're hosting or attending, Aunt Ger’s Keto Coconut Shrimp with Sweet and Tangy Thai Mole Dipping dish is sure to be a hit, and keep you and your goals intact.

Print Recipe

Total Time 2

Cuisine: Asian

Ingredients Method

Ingredients

2 tbsp olive oil
3 pcs ancho chilies reconstituted (with the seeds removed and chopped)
4 minced garlic cloves
2 tsp Mexican oregano
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp ground cinnamon
4 1/2 cups chicken broth
1 tablespoon cocoa powder
.5 ounce unsweetened chocolate
1 poblano pepper (seeded and minced)
1 jalapeno pepper (seeded and minced)
2 Tsp olive oil
388 grams unsweetened coconut milk
2 pounds large shrimp (peeled and deveined)
2 cups Ketonia Coconut Macaroons
1 cup mayonnaise
1 teaspoon ground cumin
1 teaspoon chili powder

Method

Put 2 cups Ketonia Coconut Macaroons in a food processor and process until macarons are fine crumbs.
Combine mayonnaise with cumin and chili powder
Brush shrimp with mayo mixture and dredge in coconut macaroon mixture
Place on a parchment-lined sheet tray. Refrigerate for half an hour.
Cook according to air fryer directions or at 375* till no longer opaque and an internal temperature of 145* ~about 10 minutes.
In a saucepan heat the olive oil, and add onions, chopped chilies , and garlic. Sauté until soft.
Add spices through paprika. Stir and cook until fragrant.
Add cinnamon and cocoa stir for three minutes.
Add chicken broth and bring to boil.
Reduce heat, cover and simmer stirring occasionally. About 20 minutes.
While mole simmers, heat Medium saucepan, and add oil when hot, sauté peppers until soft.
Add one can coconut milk and bring to a boil, reduce by half.
Remove pan from heat. Let steep until the mole is ready.
Remove the cover from the mole, and bring to boil and then reduce by half.
Use a hand blender (or regular blender) to puree the mole mixture till smooth. Be careful, this mixture will be hot
Remove the pan from heat and add chocolate, stirring to incorporate.
Carefully add the mole mixture to the coconut milk mixture.
Simmer gently until slightly thickened.
Serve alongside coconut shrimp as a dipping sauce.

Tried this recipe?

Let us know how it was!