The crispy gluten-free coating on these keto-friendly coconut shrimp are sure to please. They make the perfect low-carb appetizer for a party or game day!
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Now that it's September, it's starting to feel like fall. The hot summer weather seems to be gone here in Connecticut.
The end of summer also means getting together with friends for game nights. To be honest, I'm not really into football. I just enjoy the social aspect of watching the games.
Shrimp cocktail is always a favorite appetizer when we watch games. But I decided to change it up a little by making a keto coconut shrimp recipe with a crispy gluten-free fried coating.
That's how this yummy low carb recipe came to be. It's made with frozen cocktail shrimp that's dipped in seasoned coconut and then fried.
Ingredients
You probably already have most of the ingredients in your kitchen. I like to save time by quickly thawing frozen pre-cooked shrimp.
In addition to unsweetened dried shredded coconut, the coating adds in some coconut flour and seasonings. If you want to infuse some garlic flavor, I recommend adding a few cloves to the frying oil.
How to Make Coconut Shrimp
Most recipes are not keto friendly because they use regular wheat flour in the breading. But this recipe uses low-carb and gluten-free coconut flour instead!
You'll want to prep the shrimp first to allow the seasonings to penetrate into the meat. Just drizzle lemon juice on, sprinkle on seasonings, then allow to sit in the refrigerator for at least 30 minutes.
Do not try making coconut shrimp with frozen shrimp! Let them thaw first before frying. I use either large or jumbo shrimp, but any size will do here.
While the shrimp is in the fridge, you can set up the three stations:
- Beat one egg in a small bowl.
- Place coconut flour with salt and pepper on a plate or zipper bag.
- Combine dried coconut with salt, pepper, and smoked paprika on a plate.
The shrimp is coated with the coconut flour first, then dipped into the egg, and finally coated with the dried coconut mixture.
After all of the shrimp have been coated, it's time to fry them in hot vegetable oil. The shrimp turn a golden brown after about 2 to 3 minutes on each side.
If using uncooked shrimp, you'll want to make sure the meat turns a pink or golden orange color before removing.
Once cooked, drain on a paper towel lined plate to remove the excess oil. This will ensure the coating stays nice and crispy!
Serving Suggestions
We like serving the shrimp with a homemade sweet chili sauce. You can enjoy these coconut shrimp plain, but sauce is a nice touch for added flavor.
Speaking from experience, the shrimp never last long... so you may want to make a double or triple batch when serving to a large group.
You can also serve the shrimp as a main dish for dinner. I like to serve cauliflower rice or a cauliflower risotto with my coconut shrimp.
If you want a meal that's reminiscent of a fast food restaurant, go ahead and serve them with keto fries. Or try drizzling on bang bang sauce for keto bang bang shrimp!
Frequently Asked Questions
Cook at 370°F in the air fryer for 3 to 4 minutes per side or until browned on both sides. The temperature and time can be adjusted a bit as needed.
Each shrimp has about 1 to 2 grams net carbs. So depending on your carb limits, it's best to limit a serving to 3.
The coated shrimp can be flash frozen and kept in the freezer for up to 3 months.
Since the shrimp are crispiest just after frying, it's recommended to enjoy right after eating. But if there's any remaining shrimp after snacks, they will keep for at least 5 days in the refrigerator.
Other Recipes To Try
Are you looking for more low carb appetizers to serve at game nights with friends? Here's a few that my family enjoys:
- Coconut Flour Chicken Tenders are a perfect finger food to serve with dips.
- Keto Jalapeño Poppers in Air Fryer are filled with a creamy spiced filling and wrapped in bacon.
- Air Fryer Fried Pickles will become a new favorite for those that want a little added pickle crunch.
- Bacon Wrapped Chicken Tenders can be made spicy or mild depending on how much heat is preferred.
- Dry Rub Chicken Wings are a less messy option to traditional buffalo style wings.
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Recipe
Coconut Shrimp - Gluten Free
Video
Ingredients
- 14 medium shrimp
- 1 cup unsweetened shredded coconut
- 1 egg
- ½ cup coconut flour
- 2 tablespoons lemon juice or lime
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- salt & black pepper to taste
- 3 cloves garlic sliced (optional)
- olive or avocado oil for frying
Instructions
- Shell & devein shrimp, if needed, leaving tails intact. Drizzle lemon or lime juice on shrimp. Season shrimp with salt, pepper, chili powder, cayenne pepper and cumin. Refrigerate for 30 minutes to 1 hour.
- Beat egg in a bowl. Set aside.
- Place coconut flour on a plate or zip lock plastic bag then season with salt and ground black pepper. Set aside
- Place dried coconut on a plate and season with salt, ground black pepper and smoked paprika. Set aside.
- Dredge seasoned shrimp on coconut flour and shake off any excess particularly on the tail. Then dip in beaten egg.
- Add a final coating by dipping into the seasoned coconut.
- Heat pan and pour olive oil. Sauté garlic. Fry coated shrimp on top of garlic about 2 to 3 minutes on each side or until shrimp turns into pink or golden orange in color.
- Drain cooked shrimp on paper toweling. Serve with sweet chili sauce on the side for dipping. Enjoy while crisp!
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: September 5, 2016... Last Updated: October 6, 2020 with new images and additional recipe information.
Roberta
Also great on skewers and air-fried or in a sheetpan croiled in the oven without the mess of deepfrying 😉 And customizable with some spices mixed in the coconut coating for variations
DaughterofKingYeshua
I made this today using 1 lb of precooked, peeled, deveined, tail-on shrimp.
Because the shrimp is juicy from the lime I 1st dipped in coconut flour, then egg, then coconut flakes. I used coconut oil for "frying" not deep fry just drizzled pan, cooked 2-3 mins each side. I then broiled for 2 minutes.
It was perfect crisp but was not as sweet as I hoped so I made a dipping sauce. Next time I will use at least double sugar.
Jennifer Kessler
Couldn't keep the breading on, what was I doing wrong I followed the directions.
BJ
Wow......so many Low-Carb recipes for 10-14 people??? Sure lets out singles or couples that don't have huge freezers or want leftovers all the time....
Lisa
Recipes can be adjusted to smaller batches by using the slider that appears when hovering your mouse over the number of servings for the recipe. 🙂
Angela
It looks lovely and I will definitely try it out but is your serving size really x1 shrimp on a bed of lettuce with sweet chilli sauce on the side?
Lisa
The nutrition is given per shrimp, but serving size is typically 3.
KalynsKitchen
That looks so delicious. And I am 100% with you on not being that into football!
Lisa
🙂
Pam A
Delicious!!!!
Lisa
Yes it is!