If you’re looking for a healthier version of the traditional fried shrimp, this recipe for keto coconut shrimp is the perfect alternative!
Shrimp is one of the best seafood for a keto diet because it has practically zero carbs, is packed with protein, and is easy to cook. Shrimp and other seafood are great foods to incorporate into your low-carb diet for variety, and nutrients, and because they’re delicious!
The shrimp in our recipe is coated in a mixture of coconut flour and shredded coconut, then pan-fried until golden brown. More so, we’ve even included a recipe for a dip that takes this dish to the next level!
Ingredients for the keto coconut shrimp
Here are the ingredients you need to gather for keto coconut shrimp and dipping sauce. See the recipe card for exact quantities.
Coconut shrimp
- Peeled and deveined shrimp: We like to use extra large sizes of shrimp because they’re easier to dip into the batter. In addition, shrimp shrink when cooking, so it’s best to get larger shrimp if possible.
- Coconut flour: Coconut flour is a low-carb flour substitute with little taste but absorbs moisture very well, making it great for the batter.
- Unsweetened shredded coconut: You want to ensure that your coconut is unsweetened to avoid extra carbs and sugar in this recipe.
- Sweetener (Swerve or Lakanto): Feel free to use whatever low-calorie/low-carb sweetener you like most for this recipe.
- Eggs: Eggs are going to help hold the batter together as well as help the batter cook.
- Salt and pepper: You can add salt and pepper to taste before cooking or before serving.
- Vegetable oil: You’ll need this to fry up the shrimp. We recommend using avocado oil because it has a high smoke point and is healthier than other oils.
Dipping Sauce
- Mayonnaise – For lower calories, you can use light mayonnaise. It’s also very easy to make your mayonnaise at home with a few simple ingredients.
- Sriracha or other hot sauces: These will add a bit of heat to your recipe, so add as much or as little as you like. However, you can skip it entirely if you’re not a big fan of spicy foods.
- Lime juice: This will come in handy in cutting down on the richness of the mayonnaise. The whole point of this shrimp dish is to serve something as lightweight as possible.
- Sweetener to taste (Swerve or Lakanto) – As stated before, you can use your favorite low-calorie/low-carb sweetener for this recipe.
How do I make the keto coconut shrimp?
To make the keto coconut shrimp, you’ll need to prepare the shrimp and the dipping sauce separately and then serve them together:
Coconut shrimp
- Prepare the ingredients: Mix the coconut flour, sweetener, salt, and pepper in a shallow bowl. In a second bowl, whisk the two eggs, and in a third bowl, place the unsweetened shredded coconut.
- Coat the shrimp: Dredge the shrimp in the coconut flour mixture. Dip in the egg, and let the excess drip off. Coat in the shredded coconut. You may need to press on the coconut with your fingers.
- Pre-heat your pan: Heat 1-2 inches of oil in a skillet or wok over medium-high heat. If you have an oil thermometer, look for a temperature of 350F.
- Cook the shrimp: Carefully place shrimp in the hot oil and cook for about 2 minutes on each side until the shrimp are cooked through and the coating is golden brown. Work in batches so that you don’t overcrowd the pan.
Dipping sauce
- Mix all ingredients: Place all ingredients for the dipping sauce (except the hot sauce) in a large bowl, and mix until combined.
- Adjust the spiciness: Add 2-3 drops of hot sauce and check how it tastes. Depending on how spicy you like your food, add more Sriracha, or stop adding it entirely.
- Serve: Pour the dipping sauce mixture into several small bowls so each person can have their own. Serve the shrimp with the dipping sauce on the side. Enjoy!
How do you store cooked coconut shrimp?
You can store cooked coconut shrimp in the fridge for up to 3 days. We recommend soaking up as much grease as possible with a paper towel before storing. In addition, we also recommend storing your shrimp in an airtight container so it stays fresh for a longer period.
Feel free to top your leftover keto coconut shrimp onto salads, wraps, or other quick meals. We like utilizing leftovers as an easy way to get low-carb and healthy meals.
Frequently Asked Questions
The next section of our article will be answering some frequently asked questions about keto coconut shrimp.
Is shrimp keto-friendly?
Shrimp and most other seafood are keto friendly because it’s nearly carb-free and loaded with vitamins and other nutrients.
You can easily enjoy shrimp frequently on a keto diet, and there are tons of different low-carb shrimp recipes on our website! Here’s a list of 30 keto shrimp recipes you’ll love!
What goes well with shrimp?
Shrimp is a very versatile dish. For example, you can serve shrimp alongside roasted vegetables (e.g., asparagus), zucchini noodles, cauliflower rice, or even tortilla chips with salsa.
Is fried shrimp high in carbs?
Traditional fried shrimp is high in carbs because of the batter that coats it. You shouldn’t make a habit of eating fried foods when on a keto diet. However, you can use a low-carb batter substitute, so you won’t have to worry about breaking ketosis.
How do you cook frozen coconut shrimp in an Air fryer?
If you want to cook your keto coconut shrimp in the air fryer, simply spray the bottom of the air fryer pan and cook the shrimp at 400°F for 8 minutes. Make sure that you flip the shrimp over halfway through.
Cooking shrimp in the air fryer is a great way to avoid an oily mess and speed up the cooking process.
Closing Thoughts
Keto coconut shrimp is a delicious and easy keto dinner recipe that the whole family will love! This low-carb and gluten-free meal can be on the table in less than 30 minutes. Serve with a dipping sauce on the side for some extra flavor. Enjoy!
Have you tried this recipe? Let us know what you think in the comments below!
In a shallow bowl, mix the coconut flour, sweetener, salt, and pepper. In a second bowl, whisk the two eggs. In a third bowl, place the unsweetened shredded coconut. Heat 1-2 inches of oil in a skillet or wok over medium-high heat. If you have an oil thermometer, look for a temperature of 350F. Carefully place shrimp in the hot oil and cook about 2 minutes on each side, until the shrimp are cooked through and the coating is golden brown. Work in batches so that you don't overcrowd the pan. Nutrition facts for the shrimp AND the dipping sauce. Frying oil excluded.
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.
Keto Coconut Shrimp
Ingredients
Coconut shrimp
Dipping Sauce
Instructions
Dredge the shrimp in the coconut flour mixture. Dip in the egg, and let the excess drip off. Coat in the shredded coconut. You may need to press on the coconut with your fingers.Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 492Total Fat: 39gSaturated Fat: 8gCholesterol: 229mgSodium: 1023mgCarbohydrates: 11gFiber: 6gSugar: 3gProtein: 21g
