Keto Coconut Shrimp is on deck today – and it’s the most perfect combination of crispy coating and sweet, tender shrimp. ? ?? ? You will be the hit of every party and BBQ this summer if you hook up your friends with these low carb coconut shrimp! And the best part is that they are super easy to make!
Living on a tropical island, coconut shrimp is present on almost every restaurant menu. Unfortunately for me, the coconut shrimp found here without fail contains sugar-sweetened coconut and bread crumbs – making it not keto friendly at all.
Recently, I decided to experiment with a keto coconut shrimp recipe, and was determined to get that same crispy exterior, with an addicting mix of salty and sweet flavors. But would it work??? I’m happy to report, the answer is YES.
Baking is the easiest method to making these keto coconut shrimp, but unfortunately it just didn’t produce that super crispy exterior I was looking for. When I opted to fry them, it all came together and my keto coconut shrimp turned a beautiful golden brown! Frying for the win! ??
Don’t be intimidated by the frying step, it’s really not hard and the two most important things to remember when frying your keto coconut shrimp is to 1) make sure the oil is hot enough (about 375 degrees, but no hotter) and 2) that you don’t crowd the pan with too many shrimp at once.
If you do those two things, your keto coconut shrimp will come out perfectly!
I seasoned my keto coconut shrimp with Creole seasoning, which makes it easy and adds a subtle spice that we really loved.
Of course, no coconut shrimp is complete without a tasty dipping sauce to eat it with! I used a basic Sriracha mayonnaise for these, but they are also fantastic with my keto sweet chili sauce if you’ve got a few extra minutes to whip some up. You won’t be sorry!
If you’re wondering what kind of coconut to use to make keto coconut shrimp, I recommend a finely shredded unsweetened coconut that is usually labelled “desiccated” coconut. If you use regular shredded coconut, I find that it doesn’t adhere well to the shrimp and will just end up falling off in the oil.
Purchasing desiccated coconut is pretty easy – lots of grocery stores sell the Bob’s Red Mill brand, but there are other sources including Amazon, where you can buy it even cheaper.
I love desiccated coconut in my Keto Coconut Shortbread Cookies too – so if you do order some, it needn’t go to waste!
- 3/4 cup desiccated unsweetened coconut
- 3/4 cup coconut flour
- 1 tablespoon Creole seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 teaspoons powdered erythritol sweetener
- 2 eggs
- 2 pounds jumbo shrimp, peeled (about 36 shrimp)
- Oil for frying
- Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl.
- Break the eggs into a small bowl and beat well with a fork until fully combined.
- Dip the shrimp into the egg mixture and then into the coconut mixture, rolling carefully to coat. Don’t handle the shrimp too much or the coating will fall off.
- Fill a large pot with oil, about 3 inches deep. Alternatively you can use a deep fryer and set it to 375 degrees.
- Heat the pot on the stove, uncovered, over medium high heat until the oil is between 350 and 375 degrees. (If you don’t have a thermometer, you know the oil is ready when a small piece of bread turns golden brown within one minute of adding to the oil. Don’t eat the bread! ?)
- Once the oil is at the proper temperature, add about 1/3 of the shrimp to the pan.
- Cook for 2 – 3 minuets or until golden brown and firm. Remove with a strainer or slotted spoon and place on a paper towel-lined plate to drain.
- Repeat with the remaining 2/3 of the shrimp, 1/3 at a time.
- Serve hot.
- Combine all of the sauce ingredients in a small bowl.
- Stir well and serve with the hot shrimp.