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!
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!
- Preparation and cooking overview
- Chef's note
- 🍤 Ingredients for this Keto Coconut Shrimp recipe
- Ingredient substitutions
- Cooking tools required
- How to make Keto Coconut Shrimp: step-by-step guide
- Cooking methods
- Preparation steps
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- What to serve with keto coconut shrimp?
- Storage and reheating instructions
- Storing leftovers
- Reheating tips
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Create scrumptious Keto Coconut Shrimp in just about 30 minutes with various cooking methods, such as pan-frying, baking, air frying, or deep frying. Simply prepare and marinate the shrimp, then cook using your preferred technique for a crispy, golden brown delight that's sure to impress any seafood lover!
Don't let the idea of cooking shrimp intimidate you – this Keto Coconut Shrimp recipe is simple and straightforward, making it perfect for beginners and experienced cooks alike. Confidence in the kitchen starts with one successful dish, and this recipe might just be the one to kickstart your culinary journey!
🍤 Ingredients for this Keto Coconut Shrimp recipe
Here are some feasible substitutes if you get short on anything and want to enjoy this recipe:
Note that substituting ingredients may alter the taste and texture of the recipe, so it's best to experiment and adjust the quantities as needed.
Cooking tools required
To make this Keto Coconut Shrimp recipe you need:
How to make Keto Coconut Shrimp: step-by-step guide
These delicious shrimps can be cooked in versatile methods like:
No matter which cooking method you choose, the following steps will remain the same: prepare and marinate shrimp. Once done with these steps, you can proceed further per the cooking technique below under each cooking method.
- In a shallow bowl, whisk the egg and whey protein isolate together.
- Prepare your coconut flour mixture in a separate bowl by combining the shredded coconut, coconut flour, powdered erythritol, salt, garlic powder, and paprika.
- Butterfly the shrimp by slicing down the back of each shrimp until they open up and can almost lay flat.
- Now, dip the shrimp in the coconut flour mixture.
- Melt the coconut oil in a large cast iron skillet over medium-high heat.
- Dip each shrimp into the egg mixture, let the excess fall off, then dredge through the mixture, pressing it onto the shrimp to coat it well.
- Do a coconut oil spray in a pan and fry the shrimp in batches so the pan isn't overcrowded. Fry the shrimp for 2-3 minutes per side until golden brown and crispy. Use tongs to turn the shrimp over halfway through the cooking time.
- Transfer the cooked shrimp to a paper towel-lined plate or a wire rack to drain excess oil.
- Serve hot with your favorite dipping sauce and garnish with chopped herbs and lime wedges (optional).
Baked coconut shrimp
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper.
- Place the shrimp on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, flipping halfway through the cooking time, until golden brown and crispy.
Air fryer coconut shrimp
- Preheat your air fryer to 400°F.
- Place the shrimp in a single layer in the air fryer basket.
- Cook for 6-8 minutes, flipping halfway through the cooking time, until golden brown, bread crumbs-like texture, and crispy.
Deep frying method
- Heat the oil in a deep fryer to 375°F.
- Carefully place the shrimp in the hot oil.
- Fry for 2-3 minutes, on medium heat, until golden brown and crispy.
- Remove the shrimp from the oil with a slotted spoon and place them on a nonstick wire rack so that excess fat can be removed.
Note that cooking times may vary depending on the size of your shrimp and the cooking method used. It's best to monitor the shrimp closely while cooking to prevent overcooking.
Chef's pro tip
A key pro tip when making this recipe is to ensure your oil is hot enough before frying. If the oil isn't hot enough, the shrimp will absorb too much oil and become greasy. You can use a kitchen thermometer to measure the temperature to check if the oil is ready.
How to make it healthier
What can I prepare ahead of time?
What to serve with keto coconut shrimp?
There are countless ways to serve it, making it a versatile dish that can be enjoyed in various ways. Here are a few of our favorite serving suggestions:
Whether you serve it as an appetizer, on top of a salad, in a sandwich, or on a taco, it's sure to be a crowd-pleaser and one of the favorite dishes you've tried from seafood!
Storage and reheating instructions
Recipe wrap-up and conclusion
This Keto Coconut Shrimp recipe is a perfect appetizer and can be served as a delicious and satisfying main course. The combination of juicy shrimp coated in crispy shredded coconut and dipped in your favorite sugar-free dipping sauce is a match made in heaven.
Frequently asked questions
Keto Coconut Shrimp
- 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.