• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cast Iron Keto
  • Home
  • Work With Us
  • Contact
  • Web Stories
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cookbook
  • About Us
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Keto Coconut Shrimp

    May 14, 2020 · 1 Comment

    Jump to Recipe Print Recipe

    These Keto Coconut Shrimp are made with unsweetened shredded coconut, coconut flour, and coconut oil for a coconut trifecta! These shrimp are gluten-free, low-carb, and totally delicious!

    A hand picking up a single coconut shrimp from the serving tray
    This Keto Coconut Shrimp recipe is sponsored by our friends at Bob's Red Mill, thank you for supporting the brands that make Cast Iron Keto recipes EPIC!

    Keto Coconut Shrimp...why is that so fun to say?! These coconut shrimp are the real deal and perfect for serving a variety of ways. Read on to find out how to make the BEST Keto Coconut Shrimp!

    Ingredients in Keto Coconut Shrimp

    • shrimp - we use large, tail-on shrimp. Look for wild-caught as farmed raised shrimp can have preservatives added to them.
    • coconut flour - we love using Bob's Red Mill Coconut Flour in these coconut shrimp and we find the flavor to be perfectly "coconuty" and their flour is very finely ground leading to a better crust on the shrimp. Coconut flour is great for gluten-free and low-carb frying!
    • unsweetened shredded coconut - we're also using Bob's Red Mill shredded coconut here! The shred is not too thick to stick but not to thin either. The strands become perfectly crispy when frying.
    • coconut oil - coconut oil has a high smoke point (450° F) making it perfect for frying. Be sure to use virgin coconut oil as refined will not have the coconut flavor that we're going for here.
    • whey protein isolate - the ultimate secret ingredient to getting a crispy coating, every time.
    • egg - a large beaten egg will do the trick and acts as the binder for the coating
    • powdered erythritol - just a bit to sweeten things up a bit
    Keto Coconut Shrimp stacked in a serving tray with parchment paper, a wooden bowl of dipping sauce is in the background along with a package of Bob's Red Mill Coconut Flour.

    How to make Keto Coconut Shrimp

    1. In a medium bowl, whisk the egg and they whey protein isolate together.
    2. In another medium bowl, combine the coconut, coconut flour, powdered erythritol, salt, and paprika.
    3. Butterfly the shrimp by slicing down the back of them until they open up and could almost lay flat.
    4. Melt the coconut oil in a large cast-iron skillet over medium-high heat.
    5. Dip the shrimp into the egg wash, let the excess fall off, then dredge through the coconut mixture.
    6. In batches, so the pan isn't overcrowded, pan fry the shrimp for 2-3 minutes on each side until golden brown and crispy.
    7. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.

    Common Questions...

    Can I use frozen shrimp?

    You can! Just be sure the thaw and completely drain the shrimp before making this recipe.

    Are unsweetened coconut flakes the same as shredded coconut?

    Nope! Flakes will be larger and won't adhere to the shrimp as well as shredded coconut does. Be sure to purchase the right one for this recipe.

    Are these low-carb coconut shrimp gluten-free?

    Yes, these Keto Coconut Shrimp are gluten-free! Most coconut shrimp that you would order out or buy pre-prepared however, are NOT gluten-free so be careful here.

    Ways to serve Keto Coconut Shrimp

    Oh man, so.many.ways! Here are some of our favorite ways to serve coconut shrimp:

    • as an appetizer with sugar-free marmalade or another dipping sauce
    • on top of salads
    • tucked into a Keto Dinner Roll as a spoof on a Hawaiian style Po' Boy
    • tucked into low-carb tortillas with cucumber salsa and some avocado for one great taco

    Have another idea? Leave them in the comments below!

    How to store coconut shrimp

    To store leftover coconut shrimp you'll want to place them in a lidded container. They will keep in the refrigerator for up to 2 days and the freezer for up to 3 months.

    To reheat from the refrigerator:

    Preheat the oven to 425° F and place the shrimp in a cast-iron skillet or on a sheet pan. Bake for 10 minutes until crispy.

    To reheat from the freezer:

    Preheat the oven to 375° F and place the shrimp in a cast-iron skillet or on a sheet pan. Bake for 20 minutes until crispy.

    Nutritional information for coconut shrimp

    There are 3g of net carbs per serving of these Keto Coconut Shrimp!

    a close-up shot of coconut shrimp in a serving tray
    A hand picking up a single coconut shrimp from the serving tray

    Keto Coconut Shrimp

    These Keto Coconut Shrimp are made with unsweetened shredded coconut, coconut flour, and coconut oil for a coconut trifecta! These shrimp are gluten-free, low-carb, and totally delicious!
    5 from 2 votes
    Print Rate Pin Recipe
    Course: Appetizer, Main Course, Snack
    Cuisine: American, Asian
    Keyword: coconut shrimp, low-carb coconut shrimp
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 554kcal

    Ingredients

    • 1 lb shrimp peeled with tails left on and deveined
    • 1 large egg
    • 1 tablespoon whey protein isolate
    • 1 cup Bob's Red Mill Unsweetened Shredded Coconut
    • 3 tablespoons Bob’s Red Mill Coconut Flour
    • 1 tablespoon powdered erythritol
    • 1 pinch sea salt
    • ¼ teaspoon paprika
    • ½ cup coconut oil

    Instructions

    • In a medium bowl, whisk the egg and they whey protein isolate together.
    • In another medium bowl, combine the coconut, coconut flour, powdered erythritol, salt and paprika.
    • Butterfly the shrimp by slicing down the back of them until they open up and could almost lay flat.
    • Melt the coconut oil in a large cast iron skillet over medium high heat.
    • Dip the shrimp into the egg wash, let the excess fall off, then dredge through the coconut mixture.
    • In batches, so the pan isn't overcrowded, fry the shrimp for 2-3 minutes per side until golden brown and crispy.
    • Transfer cooked shrimp to a paper towel lined plate to drain excess oil.

    Nutrition

    Nutrition Facts
    Keto Coconut Shrimp
    Amount Per Serving
    Calories 554 Calories from Fat 414
    % Daily Value*
    Fat 46g71%
    Saturated Fat 38g238%
    Cholesterol 333mg111%
    Sodium 931mg40%
    Potassium 243mg7%
    Carbohydrates 9g3%
    Fiber 6g25%
    Sugar 2g2%
    Protein 30g60%
    Vitamin A 121IU2%
    Vitamin C 5mg6%
    Calcium 188mg19%
    Iron 4mg22%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « Keto Schnitzel
    Grilled Shrimp Bruschetta »

    Reader Interactions

    Comments

    1. James Franklin says

      June 09, 2020 at 3:53 pm

      5 stars
      My wife and I made these coconut shrimp and they were FANTASTIC! She's been working hard on her health lately and these recipes are amazing.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    cast iron keto logo

    Cast Iron Keto publishes tasty low-carb gluten-free recipes all made in cast-iron cookware. We hope you find something you love!

    More about us →

    Trending Recipes

    • keto stuffed peppers in a cast iron skillet
      Keto Stuffed Peppers
    • Keto Burger on a upside down sheet pan with tomatoes in the background
      Keto Burger - In-N-Out Style
    • Keto Cheesy Cabbage Sausage Skillet on tabletop
      Keto Cheesy Cabbage Sausage Skillet
    • Keto Sloppy Joe mixture in a cast iron skillet with a serving spoon
      Keto Sloppy Joes (Skillet Style)
    • Keto Butter Chicken in a cast iron skillet with cauliflower rice
      Keto Butter Chicken
    • Keto Pork Tenderloin in cast iron skillet
      Keto Pork Tenderloin with Garlic Herb Butter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Cast Iron Keto