Keto Coconut Shrimp Recipe
There are so many ways you can make coconut shrimp, no need to recant the scene from Forrest Gump to prove it 🙂 One of my favorites is Coconut Shrimp, though the restaurant version is often very sweet, and served with a pineapple and chili sauce that is also not Keto-friendly. I was set out to find a simple and easily reproducible coconut shrimp recipe that should win your tastebuds over.
We opted to sweeten the egg mixture in this recipe, rather than use sweetened coconut flakes, as that allowed us to use a non-glycemic sweetener that kept net carbs down low.
Since I like spicy food, and I could not find a Keto-friendly alternative to the pineapple and chili sauce that is often served with Coconut Shrimp, I opted to use a readily available Garlic Chili Sauce that had no carbs in it too. If you do not like Spicy Food you will probably need to find another dipping sauce, or eat these plain. They taste great on their own either way, because there are 4 different versions of Coconut Being used in this recipe: from the Coconut Flour, Coconut Oil, Coconut Milk, and Coconut Flakes.
KETO COCONUT SHRIMP RECIPE
Ease of Preparation: EASY
Prep Time: 5 Minutes
Cooking Time: 10 Minutes
Total Time: 15 Minutes
- 16 Raw Medium Shrimp
- 2 Large Eggs
- 1 TBSP Pyure Sweetener or 2 TBSP Lakanto Monkfruit Sweetener
- 2 TBSP Unsweetened Coconut Milk
- 1/3 Cup Coconut Flour
- 1/2 Cup Unsweetened Coconut Flakes
- 3/4 Cup Coconut Oil
- OPTIONAL DIPPING: Garlic Chili Sauce
- Peel the shrimp and set aside.
- Crack the eggs into a small bowl, and add the Sweetener of your choice (optional), and the Coconut Milk.
- Stir until well blended and set aside.
- Place Coconut Flour in a Medium Bowl.
- Place Unsweetened Coconut Flakes in another Medium Bowl.
- In a medium skillet on medium heat, warm up Coconut Oil to 280-290 Degrees F. Coconut Oil has a low smoke point, and you will need to make sure that you do not overheat it.
- Coat the Shrimp in the Coconut Flour, then the Egg Mixture, then the coconut flake and set aside until all shrimp are coated equally.
- When the Coconut Oil is up to temperature place 8 shrimp at a time into the pan, and cook for about 2 minutes per side before removing and setting on a plate covered in a double layer paper towel to drain and cool.
- Serve with either Garlic Chili Sauce or the sauce of your choosing!
SPECIAL NOTE: While the sweetener is optional, most traditional Coconut Shrimp recipes call for a lot of sweetness, so if you are trying to reproduce the restaurant style Coconut Shrimp you will want to use the sweetener. But it tastes great either way! Additionally, you will NOT be absorbing or using all of the ingredients called for in this recipe, and this recipe calls for a lot of egg, coconut flake, and coconut oil, etc that will be tossed away at the end of making the dish that is why the nutrition facts do not represent the total absorption of all of the coconut oil, etc.