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this image shows A plate of crispy, golden brown keto coconut shrimp beautifully arranged, garnished with fresh cilantro, and accompanied by a flavorful dipping sauce on the side for added taste.

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.
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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
  • 1¼ 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.
    this image shows Fresh shrimp being cleaned and prepped on a cutting board, ready to be transformed into keto coconut shrimp.
  • In the first bowl, whisk together all the ingredients for the breading mixture.
    this image shows A bowl containing almond flour, seasonings, and spices being mixed together to create the breading mixture for keto coconut shrimp.
  • In the second bowl, beat the eggs until smooth.
    this image shows Eggs being whisked in a bowl to form the wet mixture used for coating the shrimp.
  • In the third bowl, mix the ingredients for the coconut mixture until evenly combined.
    thisimage shows Shredded coconut being combined with seasonings in a bowl to create the final crispy coating for keto coconut shrimp.
  • Hold each shrimp by the tail and dip it into the breading mixture, ensuring it is evenly coated.
    this image shows Shrimp being dipped into a dry breading mixture to begin the coating process for keto coconut shrimp.
  • Next, dip the shrimp into the egg mixture, making sure it is fully covered
    this image shows Shrimp being coated in a whisked egg mixture to help the coconut coating adhere better.
  • Finally, dip the shrimp into the coconut mixture, flipping as needed to coat both sides evenly.
    shrimp-being-rolled-in-a-shredded-coconut-mixture-ensuring-an-even-coating-for-a-crispy-golden-brown-finish
  • Once the oil is hot, carefully place 4-5 shrimp into the skillet at a time.
    this image shows Shrimp frying in a skillet filled with oil, turning golden brown as they cook.
  • Cook the shrimp on each side until golden brown, ensuring they are thoroughly cooked.
    this image shows Close-up of shrimp in a skillet, reaching the perfect golden brown color for keto coconut shrimp.
  • Transfer the cooked shrimp to a plate lined with paper towels to absorb excess oil.
    this image shows Fried shrimp being placed on paper towels to remove excess oil, ensuring they stay crispy.
  • Serve the shrimp with a dipping sauce and garnish with fresh parsley, if desired.
    this image shows A beautifully presented plate of crispy keto coconut shrimp, garnished with fresh cilantro and paired with a flavorful dipping sauce.

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.