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5 from 1 vote

Keto Coconut Shrimp

These Keto Coconut Shrimp are even better than the original!! Crispy, coconutty, and absolutely delightful!! Serve with our secret dipping sauce for a perfect keto appetizer! These shrimp are keto, low-carb, grain-free, and gluten-free! 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 20 Shrimp
Calories: 251kcal
Author: Clean Keto Lifestyle

Ingredients

For the Batter

  • 1 cup almond flour
  • 2 eggs
  • 1/2 cup unsweetened full-fat coconut milk

For the Breading

  • 1/2 cup almond flour
  • 1 1/2 cup unsweetened shredded coconut
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 lb. shrimp
  • 1-2 cups of refined coconut oil for frying

For the Dipping Sauce

  • 1/4 cup mayo
  • 1/4 cup plain yogurt or sour cream
  • 1 tablespoon Thai chili garlic sauce
  • 1 teaspoon white wine vinegar or rice wine vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon granular erythritol

Instructions

For the Shrimp

  • Mix all the batter ingredients together in a bowl.
  • Mix all the breading ingredients together in another bowl.
  • Peel and de-vein the shrimp, leaving the tails on.
  • Coat the shrimp in the batter, shake off any excess, and then coat the shrimp in the dry mixture shaking off any excess again.
  • Place the coated shrimp on a plate and repeat the same process for all of the remaining shrimp.
  • Heat the coconut oil in a cast-iron skillet to 360°F.
  • Once to temperature, carefully place the shrimp in the hot oil. Don't put more than 8 shrimp in at a time as to not reduce the temperature.
  • Cook the shrimp for 2-3 minutes.
  • Transfer the shrimp to a paper towel-lined plate to soak up any extra oil.

For the Dipping Sauce

  • Mix all the sauce ingredients up in a bowl.
  • Serve with shrimp.

Notes

  • Shrimp should have a mild or even salty smell. If your shrimp either raw or cooked smell “fishy” or  have an ammonia-like odor, they are likely spoiled and unsafe to consume.
  • Make sure your cooked shrimp are firm in texture and white with a slight red or pink tint.
  • Don't overcook your shrimp!! Just a few minutes (4-5 to be exact) are all you need.
  • Make sure your oil is the right temperature! If it is too hot, your shrimp will take on a grayish burnt look. If it is too cold, your shrimp won't have that nice crisp and may become overcooked.

    Nutrition

    Calories: 251kcal | Carbohydrates: 4g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 363mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg