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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.
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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 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
Coconut Shrimp - Gluten Free
- 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
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!