Keto Coconut Shrimp Recipe: A Tropical Delight

This article provides a comprehensive guide on how to make delicious and crunchy keto coconut shrimp, a family-friendly dish that brings a taste of the tropics to your table. This recipe is perfect for those following a low-carb, Keto, gluten-free, Atkins, or Banting diet.

The Allure of Keto Coconut Shrimp

Keto Coconut Shrimp offers a delightful escape from the monotony of everyday meals. The combination of the coconut's subtle sweetness and a keto-friendly sweet chili dipping sauce creates an irresistible summer flavor profile. This recipe presents a novel approach to preparing shrimp while adhering to a low-carb lifestyle.

Inspiration Behind the Recipe

The recipe is inspired by childhood memories of enjoying coconut shrimp. The goal was to recreate the satisfying crunch and sweet dipping sauce in a low-carb version. This recipe is inspired by a recipe from Natasha’s Kitchen. To make this recipe low-carb, almond flour was substituted for wheat flour and breadcrumbs, and unsweetened coconut for sweetened coconut.

Can You Have Coconut on Keto?

Yes! Coconut is suitable for a ketogenic diet. Despite its natural sweetness, coconut boasts a high fiber content, which reduces the net carb count. For instance, one cup of unsweetened shredded coconut contains 16 grams of carbs and 12 grams of fiber, resulting in only 4 net carbs.

It's crucial to ensure that the shredded coconut is unsweetened, as the carb count varies among brands. Always verify the absence of added sweeteners before purchasing. When dining out, be mindful that many coconut-containing sweets and even savory dishes like coconut shrimp often use sweetened coconut.

Read also: Easy Low-Carb Cheese Crackers

Ingredients

For the Shrimp:

• 1 pound peeled and deveined jumbo shrimp, tail-on, defrosted
• Avocado oil or other high-temperature oil

For the Coconut Mixture:

• 1 1/4 cups shredded unsweetened coconut
• 1/4 cup almond flour
• 1 tsp. granulated stevia or erythritol sweetener

For the Breading Mixture:

• Almond flour
• Salt
• Pepper
• Garlic powder
• Onion powder

For the Egg Mixture:

• 2 Eggs

How to Make Keto Coconut Shrimp

Making Keto Coconut Shrimp is a straightforward process that requires careful preparation.

1. Prepare the Shrimp: Transfer the defrosted shrimp to a plate lined with paper towels. Pat the shrimp dry with another paper towel to remove excess moisture.
2. Set up the breading station: Prepare three shallow bowls for the breading process.
   • Bowl 1 (Breading Mixture): Whisk together almond flour, salt, pepper, garlic powder, and onion powder until thoroughly combined.
   • Bowl 2 (Egg Mixture): Beat the two eggs together.
   • Bowl 3 (Coconut Mixture): Combine shredded coconut, almond flour, and sweetener, stirring until evenly combined.
3. Breading Process: Hold the shrimp by the tail and dip it into each mixture one by one. Ensure each shrimp is evenly coated.
   • First, dip the shrimp in the breading mixture.
   • Next, dip the shrimp in the egg mixture, removing any excess.
   • Finally, dip the shrimp in the coconut mixture, flipping as necessary to coat each side.
4. Frying:
   • Add avocado oil (or other high-temperature oil) to a large skillet until it lines the bottom of the pan in 1-2 cm of oil.
   • Preheat the oil over medium heat until hot.
   • Carefully place 4-5 shrimp in the pan at a time, ensuring they are not overcrowded.
   • Cook on each side until golden brown.
   • Transfer the cooked shrimp to a plate lined with paper towels to soak up excess oil.
5. Serving: Serve with dipping sauce and garnish with fresh parsley, if desired.

Tips for a Less Messy Breading Process

• Use the shrimp tails to hold onto while dipping.
• After dipping in the egg, remove any excess to prevent the coconut mixture from becoming crumbly.
• If the coconut mixture becomes too eggy, separate it in half and use one half at a time.

Frying Tips

• Leave room between each shrimp when frying.
• Monitor the shrimp closely, as they can burn quickly if the oil is too hot.

Air Frying Instructions

To cook the shrimp in the air fryer instead of a skillet, cook them at 380°F for 10-12 minutes until browned and cooked through. Make sure to spray the basket with cooking spray.

Choosing the Right Shrimp

Jumbo shrimp is recommended for this recipe due to the optimal ratio of coconut breading to shrimp. Ensure the shrimp are peeled and deveined with tails on. If using smaller shrimp, adjust the amount of breading accordingly.

Serving Suggestions

Serve coconut shrimp with lime slices and finely chopped parsley. Pair with tropical flavors, such as Tropical Slaw with Papaya Chia Dressing or a low-carb Piña Colada or Low-Carb Blackberry Mojito.

Keto-Friendly Sweet Chili Dipping Sauce

Most coconut shrimp dipping sauces are high in carbs due to the use of jam and sweet chili sauce. This recipe offers a low-carb alternative made from scratch.

Read also: Keto Calorie Counting: A Detailed Guide

Ingredients:

• 1/4 tsp. xanthan gum
• 5 tbsp. granulated allulose sweetener
• 3 tbsp. hot sauce
• 3 cloves garlic, crushed
• 2 tbsp. fresh lime juice
• 4 tbsp. water
• 1 tsp. lime zest

Instructions:

1. In a small saucepan, whisk together xanthan gum and allulose until combined.
2. Turn the heat on medium-low and whisk in the hot sauce and garlic.
3. Gradually add the lime juice and water while whisking.
4. Bring the sauce barely to a simmer, then remove from heat and stir in lime zest.
5. When reheating, whisk in 1-2 tbsp. water to restore consistency.

Additional Serving Ideas

Keto coconut shrimp can be served alongside pineapple mango salsa for a healthy and delicious low-carb dinner. The bright, light fruit salsa complements the crunchy coconut shrimp perfectly.

Pineapple Mango Salsa Ingredients:

• Pineapple
• Mango
• Sweet peppers
• Cilantro
• Lime juice
• Red onion

Instructions:

1. Chop all salsa ingredients and mix in a medium bowl.
2. Refrigerate until ready to use.

Other Keto Coconut Shrimp Variations

Air Fryer Keto Coconut Shrimp:

• Prepare shrimp as directed above.
• Place coated shrimp in the air fryer basket in a single layer.
• Cook at 400 degrees for 6-8 minutes, flipping halfway through.

Spicy Air Fried Coconut Shrimp:

• Cover shrimp in coconut milk, salt, pepper, smoked paprika, garlic powder, and cayenne pepper.
• Dredge in coconut flour seasoned with the same spices.
• Dip in egg wash, then dredge in unsweetened coconut flakes twice.
• Spray with butter-flavored baking spray.
• Air fry at 300 degrees for 10 minutes, flipping halfway through.

Tips for Air Frying

• Always read the manufacturer’s guide before starting.
• Work in batches to avoid overcrowding the air fryer.
• Don’t use too much oil; spray the basket and food with non-stick spray.
• Preheat the air fryer for best results.

Nutritional Information (Per Serving - 5 shrimp)

• Calories: 266
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 174mg
• Sodium: 690mg
• Potassium: 118mg
• Carbohydrates: 6g
• Fiber: 3g
• Sugar: 1g
• Protein: 15g
• Net Carbs: 3g

(These calculations assume 5 shrimp per serving and 2 tablespoons of avocado oil used in the entire recipe.)

Read also: Magnesium Supplements for Keto

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