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!
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 nasty 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
How to make 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, pan fry the shrimp for 2-3 minutes on each side until golden brown and crispy.
- 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!
Keto Coconut Shrimp
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.
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.