How to Cook Keto Coconut Shrimp (Yes, KETO!) 🍤

It's a no-brainer to say that staying home is a must in this pandemic. But I guess, it's never boring to stay at home anymore if you know how to cook some food to treat yourself!


So let me teach you how to cook the Keto Coconut Shrimp. But hey, who would have thought that you can indulge this dish without worrying? (Yes, it’s keto-friendly!) 

This recipe for Keto Coconut Shrimp makes crunchy and tasty coconut shrimp that will be enjoyed by the whole family. This recipe also contains the best sweet and spicy low-carb dipping sauce for coconut shrimp. This recipe is ideal for those who adopt a diet that is low-carb, Keto, gluten-free, Atkins, or Banting.


  • 1 pound peeled and deveined jumbo shrimp, tail-on defrosted
    avocado oil or other high temperature oil of choice
  • Breading mixture
  • 1/2 cup almond flour super fine
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
    salt and pepper to taste
  • Egg mixture
  • 2 eggs large
  • Coconut mixture
  • 1 1/4 cups shredded coconut unsweetened
  • 1/4 cup almond flour
  • 1 tsp. granulated stevia erythritol sweetener


  1. Transfer the defrosted shrimp to a large plate line with paper towels. Next, using another paper towel, pat the shrimp dry to remove any excess moisture.
  2. Prepare three shallow bowls for breading process. In the first bowl, whisk together all of the ingredients of the breading mixture until thoroughly combined.
  3. In the second bowl, beat the two eggs together.
  4. In the final bowl, combine all the ingredients of the coconut mixture and stir until evenly combined.
  5. Next, one by one, dip the shrimp into each mixture while holding onto the shrimp's tail. Make sure that the shrimp is evenly coated by each mixture. Start out by dipping the shrimp in the breading mixture. Next, dip the shrimp in the egg mixture. Finally, dip the shrimp in the coconut mixture, flipping as necessary to coat each side.
  6. In a large skillet, add avocado oil (or other high-temperature oil of choice) until it lines the bottom of the pan in 1-2 cm of oil, depending on your preference. Preheat the oil over medium heat until hot before adding the shrimp. Carefully place 4-5 shrimp in the pan at a time. Cook on each side just until golden brown. When thoroughly cooked, transfer shrimp to a plate lined with paper towels to soak up the excess oil. Serving with dipping sauce and garnish with fresh parsley, if desired.

Nutrition Info:

These nutrition calculations are for 5 shrimp - nutritional calculations. There are roughly 25 shrimp in a pound. The exact number of shrimp per serving may vary between 4-6 depending on the size of shrimp.
The nutrition calculations also count for 2 tablespoons of avocado oil for the entire recipe. More oil may be used in the process, but it will not all soak in the shrimp.


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