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A delicious low carb and gluten free coconut shrimp recipe with a crispy seasoned coating. It’s a perfect appetizer for any party or game day!
Now that it’s September, it’s starting to feel like fall. Today is Labor Day so the summer is pretty much over. And, the hot weather seems to be gone too. At least here in Connecticut.
The end of summer also means football season and getting together with friends for game nights. To be honest, I’m not really into football. Our son never played as he was a year round wrestler. I just enjoy the social aspect of watching the games.
Shrimp cocktail is always a favorite appetizer when we watch games. However, I decided to change it up a little by adding a crispy fried coating. That’s how this yummy low carb coconut shrimp recipe came to be. It’s made with uncooked shrimp dipped in seasoned coconut then fried.
We like serving the shrimp with a sweet chili sauce. There’s a wonderful low carb recipe for the sauce at I Breathe I’m Hungry. I enjoy eating the low carb coconut shrimp plain, but sauce is a nice touch for added flavor. The shrimp never lasts long so it’s best to make a double or triple batch when serving to a large group.
Another low carb appetizer that does well on game nights are my coconut flour chicken tenders. I’ve been meaning to get some better photos on that recipe. But, it’s always too hectic in the house to take photos when making them for friends and family. Next time, I need to double the recipe and stash some away for photos!
I’ve actually been spending a lot of time redoing some of the older recipes on this site. During the first few years of blogging, I had no clue how to take food pictures. And, the recipes were often made in the evening with poor lighting.
These days, I wait to take photos on the weekend or do it as soon as I get home when natural light is best. Lighting is probably the most important aspect of food photography, and it took me a long time to figure it out.
Food photography is a skill that takes time to learn and I’m still working on it. But, my photos are significantly better than when I first started. You never stop learning, especially when it comes to blogging.
I hope you give this low carb coconut shrimp recipe a try. It’s best to enjoy them fresh. So, I’ll prep and fry them right before serving. You may want to cook them like this air fryer shrimp recipe if you have that appliance.
You might be able to prep them first and then freeze with the coating on them. I haven’t experimented with it, but I do think it would work. That way, you’d just take them out of the freezer and fry them frozen. The cooking would just take a little longer. I’m gonna give it a try!
Do you prefer cocktail shrimp or crispy fried shrimp as an appetizer?
Crispy Low Carb Coconut Shrimp – Gluten Free
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Coconut Shrimp – Gluten Free
Ingredients
- 14 medium shrimp
- 1 cup unsweetened shredded coconut
- 1 egg
- 1/2 cup coconut flour
- 2 tablespoons lemon juice or lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- salt & black pepper to taste
- 3 cloves garlic sliced
- olive or avocado oil for frying
Instructions
- Shell & devein shrimp, tails intact
- Drizzle lemon or lime juice on shrimp.
- Season shrimp with salt, pepper, chili powder, cayenne pepper and cumin. Refrigerate for 30 minutes to 1 hour.
- Beat egg in a bowl.
- Place coconut flour on a plate or zip lock plastic bag then season with salt and ground black pepper.
- Place dried coconut on a plate and season with salt, ground black pepper and smoked paprika.
- Dredge seasoned shrimp on coconut flour and shake of any excess particularly on the tail. Dip in beaten egg and coat with seasoned coconut except the tail.
- Heat pan and pour olive oil. Sauté garlic.
- Fry coated shrimp on top of garlic about 2 to 3 minutes on each side or until shrimp turns into pink or golden orange in color. Drain.
- Serve on a bed of lettuce and sweet chili sauce on the side. Enjoy while crisp!
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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DaughterofKingYeshua
I made this today using 1 lb of precooked, peeled, deveined, tail-on shrimp.
Because the shrimp is juicy from the lime I 1st dipped in coconut flour, then egg, then coconut flakes. I used coconut oil for “frying” not deep fry just drizzled pan, cooked 2-3 mins each side. I then broiled for 2 minutes.
It was perfect crisp but was not as sweet as I hoped so I made a dipping sauce. Next time I will use at least double sugar.
BJ
Wow……so many Low-Carb recipes for 10-14 people??? Sure lets out singles or couples that don’t have huge freezers or want leftovers all the time….
Lisa
Recipes can be adjusted to smaller batches by using the slider that appears when hovering your mouse over the number of servings for the recipe. 🙂
Angela
It looks lovely and I will definitely try it out but is your serving size really x1 shrimp on a bed of lettuce with sweet chilli sauce on the side?
Lisa
The nutrition is given per shrimp, but serving size is typically 3.
KalynsKitchen
That looks so delicious. And I am 100% with you on not being that into football!
Lisa
🙂
Pam A
Delicious!!!!
Lisa
Yes it is!