Baked, deep fried, or done in an air fryer, this delicious keto coconut shrimp recipe is sure to satisfy. Try with my low carb Sweet & Spicy Ginger Dip!
Back when I first found out about my gluten intolerance, I had a lot of requests for a gluten-free version of my traditional coconut shrimp recipe, so I created my Gluten-Free Coconut Shrimp.
... and things were good.
Being on a keto diet now, it was time to give that recipe a keto makeover.
I wanted it to be an easy recipe, with as few carbs as possible, so I scrapped the batter, and went for a breading method instead. Still gluten-free, mind you!
The big key to making coconut shrimp keto was to swap out the flours and starches for a more keto friendly alternative.
I went with coconut flour, not only for its carb count, but for the coconut flavor - why NOT continue the coconut theme in the breading, right?
Anyway, this is a fantastic keto recipe, and probably in my top 3 favourite shrimp recipes at this point. SO much flavor, great texture, and so easy to make!
Oh, and to make this a healthy coconut shrimp recipe?
You can bake or air fry keto coconut shrimp - instructions included for both methods, as well as for deep frying.
About the Nutritional Information
The information provided is based on ¼ lb of shrimp per person. Depending on your appetite, this could be a great keto appetizer, or main course.
Those with heartier appetites may want to double the serving size, though.
Please note: nutritional information is shown a bit higher than reality - info is for all of the ingredients. In reality, you will have leftover coating.
Finally, 1 gram of carbohydrates per serving comes from sugar alcohol. Add that to the fiber - 9 grams per serving - , and you have 10 grams of carbs to deduct, or 4 grams net carbs per serving.
(Again, in reality it’s even less than that!)
So - good news - it’s a great low carb recipe, even suitable for anyone on a keto diet, whether as a main dish or an appetizer.
Coconut shrimp for weight loss - I love this diet, LOL
Keto Coconut Shrimp Ingredients
Shrimp
You’ll need raw shrimp for this recipe, ideally large, peeled, tail-on shrimp. You can use any kind of shrimp you like. I think we used Argentinian shrimp when photographing it.
If your shrimp is still frozen when you go to use it, you can quickly defrost it by soaking it in cool water - just blot it dry with paper towels, after draining it.
Unsweetened Coconut Flakes
You can use the flakes or unsweetened shredded coconut, the key is “unsweetened”.
The shredded - which is smaller pieces of coconut - will stick to the shrimp better than larger flakes, though.
Oil for Frying / Baking
f you’re deep frying this recipe - I HIGHLY recommend it - you’ll want to use one of the vegetable oil types, like canola oil or sunflower oil. Peanut oil is another great option.
These are all great oils for frying - neutral flavours, high smoke point, low cost.
Olive oil is NOT appropriate for deep frying, but can be used as a spray if you’re baking or air frying these (more on that in a bit).
Coconut oil and avocado oil also aren’t great for deep frying, but work well as cooking spray for baking and use in the air fryer.
Everything Else
Coconut Flour
Sugar substitute - I use an Erythritol / Monkfruit Blend Sweetener
Large eggs
Garlic Powder
Smoked Paprika
Black pepper
Salt
Air Fried Coconut Shrimp
How to Make Low Carb Coconut Shrimp
The full recipe is included in the recipe card at the end of this post, this is the pictorial walk through - with additional tips and info
First step: If you’re using frozen shrimp, it needs to be fully defrosted, drained, and blotted dry with paper towel before proceeding.
If your shrimp has peel on, remove it. Season with a little salt and pepper, tossing to coat.
For straight lengths of shrimp - like shrimp tempura - make a series of small cuts along the inside curve of the shrimp. Be careful not to cut all the way through!
In a small mixing bowl (bowl 1), combine the coconut flour, garlic powder, salt, smoked paprika, and pepper.
In a separate small bowl (bowl 2), Whisk the eggs.
In a separate bowl (bowl 3), Mix the coconut and sugar substitute.
Line a large baking sheet with parchment paper, set aside - but within reach.
Dredge uncooked shrimp in coconut flour mixture, shaking off any excess mixture. Dip immediately into the beaten egg mixture, again shaking off any excess egg wash before rolling shrimp in the sweet coconut mixture.
Place coated shrimp in a single layer on a baking sheet, repeat battering steps with the remaining shrimp.
Cook according to preference:
Deep Fried Keto Coconut Shrimp
Heat your oil to 350 degrees F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
Carefully transfer chilled shrimp to the hot oil, cooking in batches.
Fry for 1-2 minutes on each side, until golden brown and cooked all the way through.
Use a metal slotted spoon to transfer fried shrimp to paper towels to absorb excess oil before serving.
Baked Low Carb Coconut Shrimp
:
Heat oven to 400 F, spray shrimp with a bit of cooking spray.
Bake shrimp for 8 minutes. Flip each, spray again, and let shrimp cook for another minutes or so, until shrimp is golden brown and cooked all the way through.
Baked Low Carb Coconut Shrimp
Air Fryer Coconut Shrimp
To make air fryer keto coconut shrimp, heat air fryer to 380 F.
Working in batches, spray basket with cooking spray and arrange shrimp in the basket, allowing room for air flow between each.
Spray the breaded shrimp with cooking oil, and air fry for about 8 minutes, rotating / flipping each shrimp at the halfway point.
Air Fried Keto Coconut Shrimp
Leftovers
If you have any leftover shrimp, it can be stored in an airtight container in the fridge for 2 days. Best when reheated in the air fryer.
Keto Sweet and Spicy Ginger Dip
Sweet chili sauce is great with coconut shrimp, but is FULL of carbs. This spicy dipping sauce is a fantastic substitute, and easy to make!
½ cup Sugar substitute (I use an Erythritol / Monkfruit Blend Sweetener)
1 teaspoon Crushed Chilies
¼ teaspoon Xanthan Gum
2 teaspoon Ginger paste
2 Garlic cloves, pressed or minced
¼ cup Apple cider vinegar or lime juice
¼ cup Water
2 teaspoon Soy sauce
1 teaspoon Fish sauce
Add remaining ingredients, whisk well to combine.
Bring to a simmer over medium heat, cooking until the sugar substitute dissolves completely - with no crystals on the side of the pan - and sauce thickens a little.
Remove from heat, cool to room temperature, then cover and chill until use.
Note: If you use an erythritol based sweetener, this is likely to crystalize when chilled. Just heat it up a bit and stir, and the crystals will disappear.
More Low Carb Fish & Seafood Recipes
Looking for more low carb or keto fish recipes? I’ve got you covered!
Keto Spicy Salmon Poke Bowl
Low Carb Keto Chirashi Bowl
Keto Paella
Grilled Cilantro Lime Shrimp
Tuna Poke Bowl
Keto Clam Chowder
Low Carb Shrimp Curry
Salmon Crudo
Keto Crab Cakes
Hot Smoked Salmon
Keto Fish Cakes & Tartar Sauce
Pesto Shrimp Palmini
Keto Jambalaya
Low Carb Spinach Feta Salmon Pinwheels
Keto Sushi
Seared Scallops with Dijon Wine Sauce
Keto Cod au Gratin
Baked Sesame Ginger Salmon [Keto]
... But wait, there’s more! Check out my Keto Seafood Recipes section for even more low carb seafood recipes!
Baked Coconut Shrimp
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Keto Coconut Shrimp
Equipment
- Deep Fryer Optional
- Air Fryer Optional
- Baking sheet Optional
Ingredients
- 1 lb Large Shrimp Peeled, Tail on
- Salt and Pepper
- ⅓ cup Coconut flour
- ½ teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Smoked paprika
- ⅛ teaspoon Black pepper
- 2 Large eggs
- 1 ½ cup Unsweetened coconut flakes
- 1 tablespoon Sugar substitute
Instructions
- If shrimp has peel on, remove it. Season with a little salt and pepper, tossing to coat.
- Arrange remaining ingredients into 3 bowls:
- Bowl 1: Mix the coconut flour, garlic powder, salt, smoked paprika, and pepper.
- Bowl 2: Whisk the eggs.
- Bowl 3: Mix the coconut and sugar substitute.
- Line a large baking sheet with parchment paper, set aside - but within reach.
- Dredge shrimp in coconut flour, shaking off any excess mixture. Dip immediately into the eggs, again shaking off any excess egg before rolling shrimp in the sweetened coconut mixture.
- Place prepared shrimp on a baking sheet, repeat battering steps with remaining shrimp.
- Cook according to preference:
Air Frying:
- Heat air fryer to 380 F.
- Working in batches, spray basket with cooking spray and arrange shrimp in the basket, allowing room for air flow between each. Spray the shrimp with cooking oil, and air fry for about 8 minutes, rotating / flipping each shrimp at the halfway point.
Deep Frying:
- Heat your oil to 350F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
- Carefully transfer chilled shrimp to the preheated oil, cooking in batches.
- Fry for 1-2 minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried shrimp to paper towels.
Baking:
- Heat oven to 400 F, spray shrimp with a bit of cooking spray.
- Bake shrimp for 8 minutes. Flip each, spray again, and bake for another minutes or so, until shrimp is golden brown and cooked all the way through.
Notes
Nutrition
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