Easy, exotic, and tasty keto coconut shrimp recipe that looks and tastes so much more complex than it really is!
I love it when I find a recipe that looks and tastes exotic, yet it’s actually really quick and easy. This is that recipe for me. The shrimp (prawns) and coconut combine perfectly to create a tasty appetizer – that I can whip up in minutes!
Every time I’ve served this recipe for my friends, they’ve complimented me and wondered how I had the time. I almost feel guilty admitting how quickly and easily this recipe comes together!
Most of these ingredients are naturally low in carbohydrates. The exception is the flour, traditional shrimp recipes call for plain flour where we will be using coconut flour instead to keep this recipe keto.
Shrimp – 1 pound (500 grams) and fresh is best – like always. For convenience try to get shrimp that have already been de-veined and still have the tail on. They can already be cooked if that is how your local stores sell them.
The only purpose of the tail is to give you something to grab onto with tongs, they will be just fine without tails. In fact when I took the pictures for this page, my shop only had shrimp without tails.
Coconut – ½ cup of shredded, unsweetened coconut. Make sure the package contains nothing but shredded coconut, we don’t want any extra sweeteners, fillers etc etc.
Coconut flour – 1/4 of a cup. Coconut flour is how we ensure this is a keto shrimp recipe. You can use any keto friendly flour if you do not have coconut flour.
The other ingredients shown in the recipe card are to add some flavor. These are garlic powder, seasoning and black pepper – ¼ teaspoon of each.
You will also like my pistachio dukkah just watch out what you dip into it to keep it keto.
We are going to bake these shrimp today instead of frying them in a pan. You can do them in a pan if you need or want to, but I find that the coconut coating is more likely to come off the shrimp while turning them in a frying pan, so I prefer to bake them in the oven. Also baking in the oven does not require oil, so it is that little bit healthier to bake them.
Preheat your oven to 400 degrees F (or 205 degrees C) and prepare your baking tray with either baking paper or grease and flour.
Prepare 3 different small bowls, we need one for each of the flour and spice mix, one for the egg, and one for the coconut.
Mix the flour and spices together in one bowl, lightly beat the egg in the second bowl, and put the coconut in the third.
Then simply dip the shrimp in the flour, then egg, then coconut and place on a baking tray as shown in the photo below.
Place your baking tray with delicious coconut covered shrimp into the preheated oven and bake for 15 minutes. Make sure to keep an eye on them, the coconut turn a nice golden brown, but then it will burn if you leave it in too long or if your oven runs hotter than mine.
See image below, actually I could have taken these out a minute earlier, you can just see some of the coconut is a little overcooked. They still taste great!
Serve with your favorite dipping sauce.
As you know, I love to give you some ideas about how you can personalize my recipes. So, have a look below for a few suggestions that will turn “my” recipe into “yours”…
- Serve coconut shrimp on a bed of micro greens, cilantro (coriander) and quartered cherry tomatoes.
- Lightly spray shrimp with coconut oil just before baking – to bring out the coconut flavor in the shredded coconut.
- Serve with a dollop of: sweet & sour sauce, hoisin sauce, sweet chilli sauce, or garlic aioli.
- Pierce four shrimp onto a skewer before baking to keep servings together.
- Serve with a wedge of lemon or lime.
- Sprinkle crushed peanuts* over the shrimp just before serving.
- Cook & drain vermicelli noodles. Stir sweet chilli sauce and finely chopped cilantro (coriander) through noodles. Add coconut shrimp to the top and serve as a main meal.
The traditional recipe for coconut shrimp calls for plain flour. That would not be keto. We have replaced the traditional ingredients with carbohydrates to make this particular recipe keto friendly.
Both coconut and shrimp are considered to be very healthy and are a great source of protein, vitamins and minerals. In this recipe, we are baking instead of frying the shrimp which eliminates the oil required. Just keep in mind any dipping sauce you use, but these keto coconut shrimp are high in protein, low in fat and low in carbohydrates.
No. There are no dairy products used in this recipe. Just watch out for the dipping sauce you use, but the recipe on this page is dairy free.
The Asian flavors in this appetizer pair really well with salads and light, crisp white wines or ciders.
I would love to hear your feedback, so please leave me a comment in the section below.
Until next time!
Love & crispy shrimp, Bx
Keto Shrimp Recipe
- 2 dozen large shrimp (cooked & shelled – tails left on)
- 1 egg (beaten)
- ½ cup coconut flour (or other keto friendly flour)
- ½ cup shredded coconut
- ¼ teaspoon garlic powder
- ¼ teaspoon all-purpose seasoning
- ¼ teaspoon black pepper (ground)
- Preheat oven to 400 degrees F (or 205 degrees C).
- Lightly grease a large baking tray OR line the tray with parchment paper.
- In a small bowl, combine garlic powder, seasoning, pepper, and flour.
- Combine well (I use a fork).
- In two separate bowls, place lightly beaten egg, and shredded coconut.
- For each shrimp, dip it firstly in the beaten egg, then the flour & seasoning mixture, then
the egg again, then generously douse it in the shredded coconut.
- Place each coated shrimp on the baking tray.
- Bake all shrimp at once for 15 minutes.
- Serve onto small plates. See serving suggestion in 'options' heading below.
- Enjoy with your favorite dipping sauce!