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A close-up shot of a plate of crispy keto coconut shrimp, beautifully arranged with a side of tangy dipping sauce. A lemon wedge and fresh herbs garnish the plate, adding a vibrant touch. The shrimp's golden crust glistens under soft lighting, making the dish look restaurant-quality and ready to be enjoyed.

Keto Coconut Shrimp Recipe

Golden, crispy, and deliciously light, these keto coconut shrimp are a perfect low-carb indulgence. With a crunchy coconut crust and juicy shrimp inside, they’re flavorful, healthy, and easy to make!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 5
Course: Appetizer, Main Course
Cuisine: keto
Calories: 266
Ingredients Equipment Method

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

Equipment

  • Mixing bowls (3)
  • Whisk
  • Tongs
  • Large skillet or frying pan
  • Paper towels
  • Plate for resting shrimp

Method
 

  1. Prepare the coating: In separate bowls, set up the almond flour mixture, whisked eggs, and coconut mixture.
    A close-up shot of three small bowls on a wooden countertop, each holding a key ingredient for keto coconut shrimp. One bowl contains an almond flour mixture seasoned with onion powder, garlic powder, salt, and pepper. Another holds two whisked eggs, while the third is filled with a blend of shredded coconut, almond flour, and sweetener. A row of raw jumbo shrimp with tails on is neatly arranged, ready for coating.
  2. Coat the shrimp: Dip each shrimp into the almond flour, then egg wash, and finally coat with the coconut mixture.
    A close-up shot of a shrimp being dipped into a bowl of seasoned almond flour mixture. The shrimp is lightly coated, and a person’s fingers gently shake off the excess, ensuring an even layer before moving to the next step. The texture of the flour is visible, highlighting its fine consistency.
  3. Heat the oil: In a skillet, heat avocado oil over medium heat until hot.
  4. Fry the shrimp: Cook in batches for about 2-3 minutes per side until golden brown and crispy.
    A close-up shot of shrimp sizzling in a skillet filled with hot avocado oil. The golden-brown coconut crust is forming a crispy outer layer. A pair of tongs carefully flips one shrimp while the others continue frying, their edges curling slightly as they crisp up in the oil.
  5. Drain and serve: Place shrimp on paper towels to absorb excess oil.
    A close-up shot of freshly fried coconut shrimp resting on a layer of paper towels. The shrimp are golden and crispy, with tiny shredded coconut flakes creating a textured crust. Steam rises gently, indicating their freshness, while the paper towels absorb any excess oil for a light and crunchy finish.
  6. Enjoy immediately: Serve with your favorite dip or a side of whipped Greek yogurt for a fresh balance.
    A close-up shot of a plate of crispy keto coconut shrimp, beautifully arranged with a side of tangy dipping sauce. A lemon wedge and fresh herbs garnish the plate, adding a vibrant touch. The shrimp's golden crust glistens under soft lighting, making the dish look restaurant-quality and ready to be enjoyed.