Amanda Dawn 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:Â EASY
Prep Time:Â 5 Minutes
Cooking Time: 10 Minutes
Total Time:Â 15 Minutes
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
Could this be made using an air fryer?
Sure, cooking times would vary though, and I have not fried them in there yet personally to know ball park on temps and times yet.
I like this….
I haven’t tried this yet as I am just getting into keto. Can you recommend a really good cookbook, and possibly any other forums that I can follow? Thanks so much.
I have never purchased a cookbook in my life, so I wouldn’t know one to recommend to you. I will keep publishing my recipes here for free on a regular basis though. There are a few great Keto Recipe groups on Facebook though.
there are a few good forums on Facebook and Pintrest has A BUNCH of great recipes!
Did not care for this. You’d think that using coconut flour, coconut milk, coconut flakes, and coconut oil, etc., would make for a wonderful coconut flavor, but sadly, it did not. After the first batch of shrimp (of 6 or so), I added more coconut to the bowl, tossed the remaining shrimp with Old Bay, salt and a pinch of garlic powder. I added about 1 tsp. coconut extract and a little liquid sweetener to the egg mixture. These modifications made the dish a little more palatable, but this is not something I will make again. Sorry. I had high hopes for this because my family loves coconut!
If you like yours sweetened you can definitely sweeten the egg mixture more, like you did. I hadn’t thought about coconut extract in the eggs though, that might be good too.
This is soooo delicious! I wanted to eat the whole recipe!
This looks so yummy, definately going to make this! But I really like to have a brewer dipping sauce for them. Going to make a rubarb-jalapeño sauce to make up for the chili-marmalade we used to eat with them.
I’ve never made shrimp before so I purchased raw frozen shrimp when cooking do I need to unthaw in water first or keep frozen ?
Make sure that it is thawed all the way before cooking. That way you don’t cook it so long that you end up burning the delicate coconut coating. 🙂
Looks delicious! I will be trying it soon. got turned on to this site via FB and so far I am loving it!
Thanks Hillary! I will keep publishing more recipes as I make them. Usually 3-4 a week at this current pace.
Hi, I just made these and really enjoyed them. I found the coconut flavour pleasant but not overpowering. Thanks for sharing this recipe.
Glad to hear that you like them Catherine! 🙂
Can I reheat these in microwave? Or oven? I would like to make these for later meal. What works?
Can I make these for a later meal? How can I warm them?
I would imagine they would warm up okay, but I generally don’t cook shrimp twice because the texture changes in them easily. I’m picky though.
I’ve looked at a few of your recipes that have a dip or dipping sauce in the video, you don’t explain what you’re dipoing into or give the recipe. That would be extremely helpful for your future recipes. Thanks in advance. Examples: Coconut Shrimp & Pickle Poppers
The coconut shrimp were dipped in Garlic Chili Sauce. That one I do have listed here in the recipe. I can make a mention on the Pickle Popper recipe of what I would suggest. Thanks for the feedback 🙂
Can you provide a printable version? I keep a notebook of my favorites. Thanks!
Can you bake the shrimp. Not big on frying things.
Yes, you can bake them or air fry them 🙂
Ok , so u said the total amount is not correct because your throwing away some left over ingredients how do we know the contents of each shrimp so we dont over shot or daily carbs..thanks
Each of the shrimp is about 0.5 Net Carbs each
I don’t have any coconut oil. Do you think frying in butter would work? Thankyou
I made coconut bread crumbs by toasting the coconut flakes at 350° for four minutes, and then I rolled them with a rolling pin. It makes a really nice breading!
Can you use splendor or equal