This Keto Coconut Shrimp Recipe makes crunchy and flavorful coconut shrimp that your whole family will love. This recipe also includes what we think is the best low-carb sweet and spicy dipping sauce for coconut shrimp. This recipe is suitable for those following a low-carb, Keto, gluten-free, Atkins, or Banting diet.
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.
Prepare three shallow bowls for breading process. In the first bowl, whisk together all of the ingredients of the breading mixture until thoroughly combined.
In the second bowl, beat the two eggs together.
In the final bowl, combine all the ingredients of the coconut mixture and stir until evenly combined.
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.
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 thouroughly 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.
These nutrition calculations are for 5 shrimp. This assumes there are 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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