The crispy gluten-free coating on these keto coconut shrimp are sure to please. They make the perfect low-carb appetizer for a party or game day!
Now that it’s September, it’s starting to feel like fall. The hot summer weather seems to be gone here in Connecticut.
The end of summer also means getting together with friends for game nights. To be honest, I’m not really into football. I just enjoy the social aspect of watching the games.
Shrimp cocktail is always a favorite appetizer when we watch games. But I decided to change it up a little by making a keto coconut shrimp recipe with a crispy gluten-free fried coating.
That’s how this yummy low carb recipe came to be. It’s made with frozen cocktail shrimp that’s dipped in seasoned coconut and then fried.
You probably already have most of the ingredients in your kitchen. I like to save time by quickly thawing frozen pre-cooked shrimp.
In addition to unsweetened dried shredded coconut, the coating adds in some coconut flour and seasonings. If you want to infuse some garlic flavor, I recommend adding a few cloves to the frying oil.
How to Make Coconut Shrimp Keto
Most recipes are not keto friendly because they use regular wheat flour in the breading. But this recipe uses low-carb and gluten-free coconut flour!
You’ll want to prep the shrimp first to allow the seasonings to penetrate into the meat. Just drizzle lemon juice on, sprinkle on seasonings, then allow to sit in the refrigerator for at least 30 minutes.
While the shrimp is in the fridge, you can set up the three stations:
- Beat one egg in a small bowl.
- Place coconut flour with salt and pepper on a plate or zipper bag.
- Combine dried coconut with salt, pepper, and smoked paprika on a plate.
The shrimp is coated with the coconut flour first, then dipped into the egg, and finally coated with the dried coconut mixture.
After all of the shrimp have been coated, it’s time to fry them in hot oil. It takes about 2 to 3 minutes to brown each side.
If using uncooked shrimp, you’ll want to make sure the meat turns a pink or golden orange color before removing.
Once cooked, drain on a paper towel lined plate to remove the excess oil. This will ensure the coating is nice and crispy!
We like serving the shrimp with a homemade sweet chili sauce. You can enjoy the low-carb coconut shrimp plain, but sauce is a nice touch for added flavor.
The shrimp never lasts long so you may want to make a double or triple batch when serving to a large group.
If you want a meal that’s reminiscent of a fast food restaurant, go ahead and serve them with keto fries.
Frequently Asked Questions
To air fry, cook at 370°F for 3 to 4 minutes per side or until browned on both sides. The temperature and time can be adjusted a bit as needed.
Each shrimp has about 1 to 2 grams net carbs. So depending on your carb limits, it’s best to limit a serving to 3.
The coated shrimp can be flash frozen and kept in the freezer for up to 3 months. There’s no need to thaw them before cooking.
Since the shrimp are crispiest just after frying, it’s recommended to enjoy right after eating. But if there’s leftovers, they will keep for at least 5 days in the refrigerator.
Other Recipes To Try
Are you looking for more low carb appetizers to serve at game nights with friends? Here’s a few that my family enjoys:
- Coconut Flour Chicken Tenders are a perfect finger food to serve with dips.
- Keto Jalapeño Poppers in Air Fryer are filled with a creamy spiced filling and wrapped in bacon.
- Air Fryer Fried Pickles will become a new favorite for those that want a little added pickle crunch.
- Bacon Wrapped Chicken Tenders can be made spicy or mild depending on how much heat is preferred.
- Dry Rub Chicken Wings are a less messy option to traditional buffalo style wings.
Coconut Shrimp – Gluten Free
Recipe Video (Click on Image to Play)
- Shell & devein shrimp, if needed, leaving 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. Set aside.
- Place coconut flour on a plate or zip lock plastic bag then season with salt and ground black pepper. Set aside
- Place dried coconut on a plate and season with salt, ground black pepper and smoked paprika. Set aside.
- Dredge seasoned shrimp on coconut flour and shake off any excess particularly on the tail. Then dip in beaten egg.
- Add a final coating by dipping into the seasoned coconut.
- 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 cooked shrimp on paper toweling. Serve with sweet chili sauce on the side for dipping. Enjoy while crisp!
Array ( [serving_size] => 1 [calories] => 74 [carbohydrates] => 4 [protein] => 3 [fat] => 5 [saturated_fat] => 5 [cholesterol] => 27 [sodium] => 64 [fiber] => 2 [sugar] => 1 [serving_unit] => shrimp [potassium] => 48 [vitamin_a] => 71 [vitamin_c] => 1 [calcium] => 13 [iron] => 1 )
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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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First Published: September 5, 2016… Last Updated: October 6, 2020 with new images and additional recipe information.