Keto & Low-Carb Coconut Shrimp Recipe
Experience the perfect blend of crispy coconut coating and tender shrimp in this keto-friendly, low-carb recipe that’s quick to make and full of flavor.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup unsweetened shredded coconut
- 1/4 cup almond flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 large eggs, beaten
- 2 tbsp olive oil or coconut oil
- Fresh lime wedges, for serving
Instructions
- In a shallow bowl, combine shredded coconut, almond flour, paprika, garlic powder, salt, and pepper.
- Dip each shrimp into the beaten eggs, then coat evenly with the coconut mixture.
- Heat oil in a large skillet over medium heat.
- Cook shrimp for 2–3 minutes per side until golden brown and cooked through.
- Transfer to a paper towel–lined plate to drain excess oil.
- Serve hot with lime wedges and your favorite low-carb dipping sauce.
Nutrition Facts (per serving)
| Calories | 220 |
|---|---|
| Fat | 14g |
| Protein | 18g |
| Net Carbs | 4g |
| Fiber | 2g |
FAQs
Can I bake these coconut shrimp instead of frying?
Yes, bake at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden and crisp.
Is almond flour the same as coconut flour?
No, almond flour is made from ground almonds and is higher in fat, while coconut flour absorbs more moisture and requires recipe adjustments.
Can I use frozen shrimp?
Absolutely! Thaw and pat shrimp dry before coating to ensure the coating sticks properly.
What dipping sauces go well with this recipe?
Keto-friendly options include sugar-free sweet chili sauce, garlic aioli, or a squeeze of fresh lime juice.
