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Keto Coconut Shrimp

A delicious and crispy shrimp dish coated with coconut, perfect for low-carb and ketogenic diets.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 lb 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 Units Eggs
  • A few dashes Salt
  • Coconut Oil for pan-frying

Method
 

Preparation
  1. In a small bowl, mix the salt, Monk Fruit Sweetener, and coconut flour together.
  2. 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.
  3. 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.
Cooking
  1. For frying: Fill a sauté pan with about 2 inches of coconut oil and heat it on medium-high.
  2. 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.
  3. For air frying: Set the air fryer to 380°F and cook for about 12 minutes until the shrimp are golden brown.

Notes

Serve with a low-carb dipping sauce, like sugar-free sweet chili sauce or zesty lime dipping sauce. Pairs well with garden salad or steamed vegetables. For extra crunch, consider double dipping the shrimp in egg and coconut.