Keto Shrimp Recipe
Easy, exotic and tasty coconut shrimp recipe.
Equipment
- Oven
Ingredients
- 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)
Instructions
- 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!
Notes
Shrimp (prawns) are very low in calories, yet high in protein, so they are excellent snacks or appetizers.
We ensure these are keto shrimp by using coconut flour instead of plain flour.
The calorific content in this recipe is mostly from the shredded coconut. Therefore, if you're looking to reduce your calorie intake, simply reduce the amount of shredded coconut you use to coat the shrimp. Note: Each shrimp contains only approximately 7 kcal!