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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!
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Course:
Appetizer, Main Course, Snack
Cuisine:
American, Asian
Keyword:
coconut shrimp, low-carb coconut shrimp
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
Calories:
554
kcal
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
46g
71%
Saturated Fat 38g
238%
Cholesterol
333mg
111%
Sodium
931mg
40%
Potassium
243mg
7%
Carbohydrates
9g
3%
Fiber 6g
25%
Sugar 2g
2%
Protein
30g
60%
Vitamin A
121IU
2%
Vitamin C
5mg
6%
Calcium
188mg
19%
Iron
4mg
22%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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