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Keto Coconut Shrimp Recipe

Keto coconut shrimp is a low-carb version of the classic fried shrimp dish. Made with almond flour and unsweetened coconut for a crispy, flavorful coating. Perfect as an appetizer, snack, or paired with a keto-friendly sauce for dipping.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 5 People
Calories 266 kcal

Equipment

  • Large skillet
  • Tongs
  • Paper towels
  • Three shallow bowl
  • Large plate
  • Whisk

Ingredients
  

  • Salt and paper to taste
  • ½ Tsp Garlic powder
  • ½ Cup Almond flour
  • ½ Tsp Onion powder
  • 2 large eggs
  • Avocado oil
  • 1 Lb Peeled and deveined jumbo shrimp tail-on, defrosted
  • ¼ Cup Almond flour
  • 1 Tbsp Granulated stevia erythritol sweetner
  • Cup Shredded coconut unsweetened

Instructions
 

  • Place defrosted shrimp on a large plate lined with paper towels and pat them dry with another paper towel to remove excess moisture.
  • In the first bowl, whisk together all the ingredients for the breading mixture.
  • In the second bowl, beat the eggs until smooth.
  • In the third bowl, mix the ingredients for the coconut mixture until evenly combined.
  • Hold each shrimp by the tail and dip it into the breading mixture, ensuring it is evenly coated.
  • Next, dip the shrimp into the egg mixture, making sure it is fully covered
  • Finally, dip the shrimp into the coconut mixture, flipping as needed to coat both sides evenly.
  • Once the oil is hot, carefully place 4-5 shrimp into the skillet at a time.
  • Cook the shrimp on each side until golden brown, ensuring they are thoroughly cooked.
  • Transfer the cooked shrimp to a plate lined with paper towels to absorb excess oil.
  • Serve the shrimp with a dipping sauce and garnish with fresh parsley, if desired.

Notes

  • Use unsweetened shredded coconut for a keto-friendly option.
  • Almond flour makes an excellent low-carb breading substitute.
  • Cook in avocado oil for a healthy, high-heat option.