This Keto Coconut Shrimp is coated in a coconut flour mixture with spices like chili and paprika, with unsweetened shredded coconut. This recipe is keto, Paleo, gluten-free, and Whole 30-friendly.
Most keto coconut shrimp recipes don’t include any spices because they are using sweetened shredded coconut. But since I wanted this to be a keto recipe I used unsweetened shredded coconut and added a little spice for some added flavor.
This recipe is versatile. Skip the spices and just use plain coconut flour with some salt if you like. You can use finely shredded desiccated coconut instead of the large shredded coconut I used. You can also use any size of shrimp you want.
As for the dipping sauce, I really love bang bang sauce so I used the sauce from my recipe for Keto Bang Bang Shrimp. You can use any dip you like. Mayo mixed with Sriracha work great.
Keto coconut shrimp is extremely easy to make. You simply dip the shrimp into the flour mixture. Then dip it completely into the eggs. The flour helps the eggs stick. The eggs help the shredded coconut stick. Lastly, you’ll dip the shrimp into the shredded coconut and deep fry until light golden brown.
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Keto Coconut Shrimp
This Keto Coconut Shrimp is coated in a coconut flour mixture with spices like chili and paprika, with unsweetened shredded coconut. This recipe is keto, Paleo, gluten-free, and Whole 30-friendly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 2-4 1x
- Category: Main Dish
- Method: Fry
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound shrimp, peeled, deveined
- 3 large eggs, whisked
- 2 1/4 cups unsweetened shredded coconut
- 1/4 cup coconut flour
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 cups coconut oil for frying (I use refined coconut oil)
Bang Bang Dipping Sauce:
- 6 tbsp mayo
- 2 tbsp lemon juice
- 2 tsp Sriracha sauce
Instructions
- Begin by preparing all of the ingredients, peel, and devein the shrimp. Make the dipping sauce (or another sauce) by combining all of the ingredients in a bowl.
- Add all of the spices, salt, and pepper to the coconut flour and stir. In a separate bowl, whisk the eggs together.
- Preheat the oil in your deep fryer or pot to 350°F.Â
- Get a plate or platter ready to place the uncooked battered shrimp on. Get another plate or platter ready with a paper towel to place the cooked shrimp on.
- Take a shrimp and dip it into the coconut flour mixture first. Make sure to coat the whole shrimp in the mixture. This will help the eggs stick to the flour.
- Next, take the shrimp and dip it into the eggs and then into the shredded coconut. You can lightly dip the shrimp into the coconut or press lots of shredded coconut onto the shrimp for extra crunch.Â
- Once you have all of the shrimp ready, place the shrimp into the fryer basket or pot. Only fill the basket halfway to ensure even cooking. Carefully lower the basket into the hot oil. Fry for 3–4 minutes or to light golden color. Do not overcrowd the deep fryer or pot with shrimp. Add shrimp to the deep fryer or pot in batches. When the shrimp is done cooking, use a slotted spoon and gently lift it out of the oil and onto the plate lined with a paper towel. Consume immediately with a dipping sauce.
Notes
Serving size: 2 servings as a main dish or 4 as an appetizer.
Nutrition Facts
- Serving Size: 1 Serving (1/2 recipe)
- Calories: 1023
- Fat: 83g
- Carbohydrates: 27.7g (9.7g Net Carbs)
- Fiber: 18g
- Protein: 51g
Keto Coconut Shrimp FAQ
Can I bake these keto coconut shrimp instead of deep-frying them?
I did not test baking them. When I was researching this recipe the baked version had bad reviews because the shrimp ended up being too dry. I wouldn’t recommend baking this recipe.
Can I substitute almond flour for coconut flour?
I didn’t test an almond flour version of this recipe. You can try using almond flour instead of coconut flour in this recipe. The batter will be denser because of the almond flour.
How do I store these?
These keto coconut shrimp will last about 3 days if you store them in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months. Simply eat them cold or reheat them in your microwave, toaster oven, air fryer, or oven.
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Thanks for your article.
★★★★★
I love coconut shrimp but I can’t have deep fried foods. I’m going to try these in the air fryer. I’ll let you know if they are tasty done that way. Thanks for all your yummy recipes!
I bet these will turn out great in the air fryer! Please come back and let me know! 🙂
★★★★★
Hey Billie, did you ever try them in the air fryer? How did it turn out? I also want to try in the air fryer.