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Keto Coconut Shrimp 🍤

Published: · Updated: by · 2 Comments

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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!

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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!

Chef's note

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!

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.
  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Total Time: 20 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🍤 Ingredients for this Keto Coconut Shrimp recipe

Ingredient substitutions

Here are some feasible substitutes if you get short on anything and want to enjoy this recipe:

  • Whey protein isolate: You can substitute with another protein powder like egg white or collagen peptides.
  • Bob's Red Mill Unsweetened Shredded Coconut: You can use other brands or even desiccated coconut if you do not prefer a strong coconut flavor.
  • Bob's Red Mill Coconut Flour: You can use other brands or substitute with almond flour, flaxseed meal, or psyllium husk powder.
  • Powdered erythritol: You can substitute it with low-carb sweeteners like monk fruit sweetener, stevia, or allulose.
  • Sea salt: You can use other types of salt like Himalayan pink salt or Celtic sea salt.
  • Paprika: You can substitute it with other spices like chili powder, cumin, or smoked paprika.
  • Coconut oil: You can use other healthy oils like avocado or ghee.

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:

  • Large bowl: for mixing the ingredients
  • Whisk: for whisking the eggs and coconut milk
  • Skillet or frying pan: for cooking the shrimp
  • Tongs: for flipping and removing the shrimp from the pan
  • Plate: for serving the cooked shrimp
  • Paper towels: for draining excess oil from the cooked shrimp
  • Food processor or blender: for grinding the coconut flakes (if not using pre-shredded coconut)
  • Cutting board and knife: for chopping herbs and slicing lime (optional)

How to make Keto Coconut Shrimp: step-by-step guide

Cooking methods

These delicious shrimps can be cooked in versatile methods like:

  • Pan-frying
  • Baking
  • Air frying
  • Deep frying

Preparation steps

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.

  1. In a shallow bowl, whisk the egg and whey protein isolate together.
  2. Prepare your coconut flour mixture in a separate bowl by combining the shredded coconut, coconut flour, powdered erythritol, salt, garlic powder, and paprika.
  3. Butterfly the shrimp by slicing down the back of each shrimp until they open up and can almost lay flat.
  4. Now, dip the shrimp in the coconut flour mixture.
  5. Melt the coconut oil in a large cast iron skillet over medium-high heat.
  6. 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.

Pan-frying method

  1. 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.
  2. Transfer the cooked shrimp to a paper towel-lined plate or a wire rack to drain excess oil.
  3. Serve hot with your favorite dipping sauce and garnish with chopped herbs and lime wedges (optional).

Baked coconut shrimp

  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. 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

  1. Preheat your air fryer to 400°F.
  2. Place the shrimp in a single layer in the air fryer basket.
  3. Cook for 6-8 minutes, flipping halfway through the cooking time, until golden brown, bread crumbs-like texture, and crispy.

Deep frying method

  1. Heat the oil in a deep fryer to 375°F.
  2. Carefully place the shrimp in the hot oil.
  3. Fry for 2-3 minutes, on medium heat, until golden brown and crispy.
  4. 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

  • Use a healthier oil: Instead of using coconut oil, which is high in saturated fat, you can use a healthier oil, such as avocado oil or olive oil. These oils are higher in monounsaturated and polyunsaturated fats, healthier for your heart.
  • Use less coconut flour: While it is a great low-carb alternative to traditional flour, it is high in calories and can add up quickly. To cut down on calories, you can use half the amount and replace the other half with low-carb flour, such as almond flour.
  • Use unsweetened coconut flakes: Sweetened coconut flakes are often coated in sugar, which can add extra calories and carbs, so use unsweetened ones.
  • Opt for smaller shrimp: Using smaller shrimp as compared to jumbo shrimp can help reduce the dish's overall calorie and fat content while providing plenty of flavor and texture.
  • Serve with a side salad: Pair it with a side salad or roasted vegetables to add fiber and nutrients to your meal.

Time-saving tips

  • Buy pre-peeled and deveined shrimp: Purchasing shrimp that is already peeled and deveined will save you a lot of time in the kitchen.
  • Use a food processor: Instead of shredding by hand, you can use a food processor to quickly and easily shred it.
  • Use a deep fryer or air fryer: A deep fryer or air fryer will allow you to cook the shrimp quickly and evenly without monitoring the stove. This can be a real time saver.
  • Cook in batches: While it may take longer to cook the shrimp in batches, it will ensure that they cook evenly and stay crispy. This will save you time in the long run, as you won't have to worry about overcooking or burning the shrimp.

What can I prepare ahead of time?

  • You can prepare the egg wash and coconut mixture in advance so that when it comes time to cook, all you have to do is dip and fry the shrimp.
a close-up shot of coconut shrimp in a serving tray

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:

  • Appetizer: Serve as an appetizer with a sugar-free marmalade and a spicy dipping sauce. This makes for a delicious and satisfying start to any meal or gathering.
  • Salad: Add the crispy coconut shrimp to a bed of greens with a sprinkle of black pepper flakes and onion powder for a healthy and flavorful salad. Top with a light vinaigrette or dressing for a complete meal.
  • Po' Boy: Serve the shrimp tucked into a Keto Dinner Roll for a fun twist on the classic Po'Boy sandwich. Add some lettuce, tomato, and a drizzle of hot sauce for a delicious and filling meal.
  • Tacos: Stuff into low-carb tortillas with cucumber salsa and avocado for a tasty and healthy taco option. Top with some fresh lime juice and cilantro for added flavor.
  • Cauliflower Rice: You know that cauliflower rice goes really well with seafood!

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

Storing leftovers

  • Place leftover shrimp in an airtight container and store it in the refrigerator for 3-4 days.
  • If you plan to freeze the shrimp, store it in an airtight container or freezer bag and consume it within 2-3 months for the best quality.

Reheating tips

  • Use an oven or air fryer to reheat the shrimp to maintain a crunchy shrimp texture.
  • To reheat in the oven, preheat it to 350°F and bake the shrimp for 5-7 minutes or until heated through and crispy.
  • To reheat in an air fryer, preheat it to 375°F and cook the shrimp for 3-4 minutes until heated through and crispy.
  • Avoid reheating the shrimp in the microwave, as it can cause the coating to become soggy and lose its texture and can affect the flavorful coconut shrimp essence.

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

Yes, it is 100% as it uses keto-friendly ingredients that are low carb and doesn't break the ketosis.

It's best to use large, raw shrimp that have been peeled and deveined. Look for shrimp that still have their tails on, as this makes for a beautiful presentation and allows for easy dipping. Additionally, try to choose wild-caught shrimp instead of farmed shrimp to ensure a higher quality product with fewer additives.

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

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.

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.

📖 Recipe

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!
4.75 from 4 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

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.

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Reader Interactions

Comments

  1. James Franklin says

    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

  2. Heidi Niswander says

    4 stars
    This was really good! I put a little hot sauce in the egg mixture to give an additional layer of taste. Will definitely make this again!

    Reply

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