This content originally appeared on Sugar-Free Mom. Republished with permission.
If you’ve never tried coconut shrimp, now is the time my friends! It’s basically an easy way to enjoy tasty shrimp! Shrimp coated in shredded coconut which is then fried, pan-fried, baked, or even air fried! You can enjoy this as a meal by adding some delicious oven-fried broccoli and cauliflower and some miracle noodles for a complete family-friendly low-carb meal. You could also make this for a party and serve as an appetizer with some keto cocktail sauce. Either way, you cook these coconut shrimp will be divine and your family will be asking you to make it again and again!
Fried Coconut Shrimp Versus Air Fryer
Some people aren’t into frying, I get it. But I will say, if you are following a ketogenic diet, this is the best way to make this keto coconut shrimp. So tasty when fried in coconut oil in a skillet. But for those of you opposed to frying, I have given air fryer directions. We tried this recipe both ways and while the coconut shrimp was just as crispy in the air fryer, the family and I felt the coconut shrimp was tastier and more satisfying when fried in the coconut oil. Choose your favorite way and enjoy!
Keto Coconut Shrimp (Nut Free, Air Fryer Option)
This recipe will hit all the right notes in your mouth! It’s a tasty, finger food appetizer or entree to serve to family and friends!
Ingredients
- 1 pound shrimp peeled, cleaned, tails off
- 1/3 cup coconut flour
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs
- 1/3 cup unsweetened shredded coconut
- 1/2 cup crushed pork rinds
- 1/2 tsp salt
Instructions
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Set cleaned and peeled shrimp aside in the fridge until your coatings are mixed.
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Combine coconut flour, onion powder, paprika, garlic powder and salt and pepper together in a shallow bowl. Set aside.
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Place eggs in a shallow bowl and beat. Set aside.
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Add shredded coconut, crushed pork rinds and salt to a shallow bowl and whisk together to combine.
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Place 4-5 shrimp into the coconut flour spice bowl and coat on both sides. Dip into eggs then coat in shredded coconut and pork rind mixture. Place onto a baking sheet and finish coating the rest of the shrimp.
Frying in Oil
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Place coconut oil in a large skillet, heat over medium high heat, add enough coconut oil until you have about 2 inches once melted in pan. Temperature should reach 350 degrees F. Test oil by dropping a piece of shredded coconut into pan, if it sizzles, oil is ready.
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Place half the shrimp in one layer into the oil. Wait 2-3 minutes then turn over when nicely browned. Cook another 2-3 minutes then remove onto a baking sheet lined with paper towels to absorb excess oil. Continue the second batch of shrimp until all nicely browned on both sides.
Air Fryer Option
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Spray basket with avocado or coconut oil cooking spray. Place half the shrimp in the basket. Cook for 5 minutes at 400 degrees F. Flip over and cook another 5 minutes or until nicely browned and crispy. Finish with the second batch and follow same procedure.
Nutrition Facts
Keto Coconut Shrimp (Nut Free, Air Fryer Option)
Amount Per Serving
Calories 225 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 302mg101%
Sodium 1255mg55%
Potassium 131mg4%
Carbohydrates 7g2%
Fiber 4g17%
Sugar 1g1%
Protein 22g44%
Vitamin A 194IU4%
Vitamin C 4mg5%
Calcium 141mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.
Post Views: 42
Last Updated: July 1st, 2020
Filed Under: Food, Partners, Type 1 Diabetes, Type 2 Diabetes
Brenda Bennett of Sugar-Free Mom
Since 2011, Brenda’s blog, Sugar-Free Mom, has become the most popular sugar-free source on the web today. She has a devoted following of those looking to reduce sugar consumption, many who follow a low-carb diet, and many who have multiple allergies. Her first cookbook, Sugar-Free Mom, Naturally Sweet & Sugar-Free Recipes for the Whole Family, was released on December 9, 2014. This book is a wonderful beginner’s guide to going sugar-free with over 100 family-friendly recipes. Her second cookbook, Naturally Keto, includes a wide variety of over 125 recipes from breakfast to desserts, many dairy-free and nut-free, as well as a 4-week meal plan, a beginner’s guide to starting keto, tips on dealing with a reluctant spouse, kitchen essentials, and foolproof fabulous recipes for entertaining a non-low-carb crowd.