Keto Coconut Shrimp
Why make this recipe
Keto Coconut Shrimp is a delicious and flavorful dish that is perfect for those following a low-carb or ketogenic diet. This recipe brings together the delightful taste of shrimp and the tropical flavor of coconut, making it a fun and satisfying meal. With its crispy coating and juicy shrimp, it is sure to please everyone at the table. Plus, it’s easy to make and can be enjoyed as an appetizer or a main dish.
How to make Keto Coconut Shrimp
Making Keto Coconut Shrimp is simple and requires just a few steps. You can choose between frying it on the stove or using an air fryer, depending on your preference.
Ingredients:
- 1 lb (16 ounces) Raw Shrimp, Peeled and Deveined
- 1/4 Cup Bob’s Red Mill Organic Coconut Flour
- 3/4 Cup Organic Unsweetened Coconut Flakes
- 1 Tablespoon Lakanto Monk Fruit Sweetener
- 2 Eggs
- A few dashes of salt
- Coconut Oil for pan-frying
Directions:
- In a small bowl, mix the salt, Monk Fruit Sweetener, and coconut flour together.
- Create an assembly line of three bowls: one with the flour mixture, the second with the eggs, and the third with the unsweetened shredded coconut.
- Dredge the shrimp in the flour mixture, then dip it in the egg, and finally coat it with the shredded coconut until it’s well covered.
- For frying: Fill a sauté pan with about 2 inches of coconut oil and heat it on medium-high.
- Once the oil is hot, place the shrimp in the oil and cook for 1-2 minutes on each side until they are golden brown.
- For air frying: Set the air fryer to 380°F and cook for about 12 minutes until the shrimp are golden brown.
How to serve Keto Coconut Shrimp
Serve Keto Coconut Shrimp with a side of low-carb dipping sauce, like sugar-free sweet chili sauce or a zesty lime dipping sauce. It pairs well with a fresh garden salad or steamed vegetables for a complete meal. You can also serve it on skewers for a fun appetizer at parties.
How to store Keto Coconut Shrimp
If you have leftovers, let the shrimp cool to room temperature. Then, place them in an airtight container in the refrigerator. They should stay fresh for up to 3 days. For longer storage, you can freeze the shrimp in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 2 months.
Tips to make Keto Coconut Shrimp
- Make sure to use fresh, high-quality shrimp for the best flavor.
- For extra crunch, you can double dip the shrimp in the egg and coconut.
- If you prefer a spicier flavor, add some cayenne pepper to the flour mixture.
Variation
You can easily customize this recipe by adding spices to the coconut flour, such as paprika or garlic powder, for additional flavor. You can also substitute the shrimp with chicken or fish if you prefer.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them fully and pat them dry before coating them.
Is this recipe gluten-free?
Yes, this recipe is gluten-free since it uses coconut flour instead of regular flour.
Can I bake Keto Coconut Shrimp instead of frying?
Yes, you can bake them in the oven at 400°F for about 15-20 minutes, flipping halfway through, until they are crispy and cooked through.
Keto Coconut Shrimp
Ingredients
Method
- In a small bowl, mix the salt, Monk Fruit Sweetener, and coconut flour together.
- Create an assembly line of three bowls: one with the flour mixture, the second with the eggs, and the third with the unsweetened shredded coconut.
- Dredge the shrimp in the flour mixture, then dip it in the egg, and finally coat it with the shredded coconut until it’s well covered.
- For frying: Fill a sauté pan with about 2 inches of coconut oil and heat it on medium-high.
- Once the oil is hot, place the shrimp in the oil and cook for 1-2 minutes on each side until they are golden brown.
- For air frying: Set the air fryer to 380°F and cook for about 12 minutes until the shrimp are golden brown.
