Light, crispy, and with a hint of tropical flavor, this keto coconut shrimp recipe is ideal for summer gatherings, especially when you’re poolside!
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Easy Party Bites
When it comes to entertaining, simplicity is key. This shrimp recipe nails it with minimal ingredients and quick prep. The coconut flakes offer that crispy coating we all love, minus the carbs of traditional breading.
Just dip each shrimp in egg, coat in coconut flakes, and fry to golden perfection. Serve it with lime wedges, and you’re ready to impress!
This dish can stand alone or be part of a larger spread. Double the recipe if you’re expecting a big crowd!
More Keto Appetizers
Entertaining on keto used to feel tricky—gone are the days of just grabbing chips and a pizza! But the upside is, you have complete control over the menu, meaning you can avoid those tempting high-carb snacks and stick to keto-friendly treats that keep you on track.
Explore a variety of keto-friendly appetizer recipes next time you’re hosting, and you’ll never be short on ideas!
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Ingredients
- 3 tablespoons coconut flour (21 g)
- 1 medium egg (44 g), whisked
- 1/2 cup coconut flakes (32 g)
- 7 oz raw peeled shrimp (196 g)
- Oil for frying
- Salt and freshly ground black pepper
- Lime wedges, for serving
Instructions
- Line a plate with paper towels and set aside.
- Prepare three bowls: one with coconut flour, one with whisked egg, and one with coconut flakes.
- Toss shrimp in coconut flour. Dip each shrimp in egg, letting the excess drip off, then press into coconut flakes.
- Heat oil for frying. Fry shrimp 1–2 minutes, then transfer to the plate with paper towels.
- Season with salt, pepper, and a squeeze of lime. Serve warm!
Notes
Nutritional data are estimated per serving.
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FAQ
- Can I bake these instead of frying?
Yes! To bake, preheat your oven to 400°F (200°C). Place the coconut-coated shrimp on a parchment-lined baking sheet and bake for about 12–15 minutes, or until golden and crispy. Flip halfway through for even cooking. - Can I use an air fryer?
Definitely! Preheat your air fryer to 370°F (190°C). Arrange the shrimp in a single layer and cook for 8–10 minutes, flipping halfway through. This method provides a crispy finish without as much oil. - Is there a substitute for coconut flour?
If you don’t have coconut flour, you can try almond flour. Just note that almond flour will give a slightly different texture but still keep it keto-friendly. - Can I prepare these in advance?
Yes! You can coat the shrimp in advance and store them in the fridge for a few hours before cooking. Fry or bake them just before serving for the best texture. - What’s a good dipping sauce for this keto shrimp?
A simple garlic aioli, spicy mayo, or sugar-free sweet chili sauce are all great low-carb options for dipping. - Can I use pre-cooked shrimp?
Using raw shrimp is best for this recipe, as it results in better flavor and texture. Pre-cooked shrimp can overcook and turn rubbery when fried. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven or air fryer to maintain crispiness—avoid the microwave, as it can make them soggy. - Are there any variations for added flavor?
For a hint of sweetness, you can add a sprinkle of cinnamon or a pinch of paprika to the coconut flakes. You can also add a dash of lime zest to the coating for an extra citrusy kick.
Enjoy your keto-friendly coconut shrimp as a delicious appetizer or main course!
