Crispy, golden, and packed with flavor—these keto coconut shrimp are everything you love about the classic dish, minus the carbs. If you’ve ever felt like sticking to a low-carb diet means giving up on crispy, deep-fried goodness, this recipe will prove you wrong.
Lightly coated in almond flour, seasoned with just the right balance of garlic and onion, and encrusted in unsweetened shredded coconut, each bite delivers a satisfying crunch with a hint of natural sweetness.
Plus, they’re pan-fried in avocado oil, keeping things both healthy and delicious. One of the biggest struggles with keto-friendly fried foods is achieving that perfect crispiness without a heavy, greasy texture.
The secret? A three-step coating process—almond flour, egg wash, and coconut mixture—locks in moisture while creating an irresistible crunch. This method ensures every shrimp is evenly coated, giving you that restaurant-quality crisp without the guilt.
Low in carbs, high in protein, and rich in healthy fats, this recipe is a game-changer for anyone following a keto lifestyle. Shrimp is naturally high in protein and low in calories, making it an ideal choice for weight loss. Plus, coconut adds a dose of healthy fats, keeping you satisfied longer.
What’s So Great About This Dish?
- Crispy Perfection, Keto-Style – No soggy coatings here! The almond flour and coconut combo creates an addictively crunchy bite that rivals any restaurant version.
- Quick & Easy – These shrimp come together in under 30 minutes, making them an ideal weeknight dinner or last-minute party snack.
- Healthier Than Takeout – Fried foods don’t have to be off-limits. Using avocado oil and keto-friendly ingredients makes this a guilt-free indulgence.
- Perfectly Balanced Flavor – The natural sweetness of coconut combined with the savory spices creates a satisfying contrast in every bite.
- Meal-Prep Friendly – Make a batch, freeze them, and reheat for a fast, crispy keto meal anytime!
Keto Coconut Shrimp Recipe
Equipment
- Mixing bowls (3)
- Whisk
- Tongs
- Large skillet or frying pan
- Paper towels
- Plate for resting shrimp
Ingredients
- 1 pound peeled and deveined jumbo shrimp tail-on defrosted
- avocado oil or other high temperature oil of choice
- Breading mixture
- 1/2 cup almond flour super fine
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- salt and pepper to taste
- Egg mixture
- 2 eggs large
- Coconut mixture
- 1 1/4 cups shredded coconut unsweetened
- 1/4 cup almond flour
- 1 tsp. granulated stevia erythritol sweetener
Instructions
- Prepare the coating: In separate bowls, set up the almond flour mixture, whisked eggs, and coconut mixture.
- Coat the shrimp: Dip each shrimp into the almond flour, then egg wash, and finally coat with the coconut mixture.
- Heat the oil: In a skillet, heat avocado oil over medium heat until hot.
- Fry the shrimp: Cook in batches for about 2-3 minutes per side until golden brown and crispy.
- Drain and serve: Place shrimp on paper towels to absorb excess oil.
- Enjoy immediately: Serve with your favorite dip or a side of whipped Greek yogurt for a fresh balance.
Nutrition Info:
| Nutrition | Value |
| Calories | 266kcal |
| Carbohydrates | 6g |
| Protein | 15g |
| Fat | 20g |
| Sugar | 1g |
| Sodium | 690mg |
Shrimp Done Right: Insider Tips for the Best Bite!
- Use jumbo shrimp for the best texture: Smaller shrimp tend to overcook quickly and won’t give you that perfect juicy bite inside the crispy coating.
- Don’t skimp on the egg wash: It helps the coconut mixture stick properly, ensuring an even, golden crust instead of patchy spots.
- Chill the coated shrimp for 10 minutes before frying: This helps the breading adhere better, so you won’t lose all that crunchy goodness in the pan.
- Keep the oil at the right temperature: If it’s too hot, the coconut burns before the shrimp cooks through. If it’s too cool, you’ll end up with greasy shrimp. Aim for 325-350°F (163-177°C).
- Fry in batches: Overcrowding the pan lowers the oil temperature, leading to soggy shrimp. Give each piece some space to crisp up properly.
- Go light on the sweetener: Coconut already has a natural sweetness, so a tiny bit of keto-friendly sweetener is all you need—too much can make it taste dessert-like.
- Make them extra crispy in the oven or air fryer: If you’re meal-prepping, reheat leftovers at 375°F (190°C) for 5 minutes to bring back the crunch without overcooking the shrimp.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
