Keto Coconut Shrimp

Yield: 20 shrimp

Keto Coconut Shrimp


For Batter
  • 1 cup almond flour
  • 2 eggs
  • 1/2 cup coconut milk
For Breading
  • 1/2 cup almond flour
  • 1 1/2 cup unsweetened shredded coconut
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 lb. shrimp
  • 1-2 cups of coconut oil for frying
For Sauce
  • 1/4 cup mayo
  • 1/4 cup plain yogurt or sour cream
  • 1 heaping tablespoon Thai chili garlic sauce
  • 1 teaspoon white wine vinegar or rice wine vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon erythritol


For the Shrimp
  1. Mix all batter ingredients together in bowl.  Mix all breading ingredients together in another bowl.  Peel and devein shrimp, leaving tails on.
  2. Coat shrimp in batter, shake off excess, then coat in dry mixture, shaking off any excess again.
  3. Heat coconut oil in skillet at 360 degrees.  Once to temperature, place shrimp in oil.  Put no more than 8 in at a time as to not reduce temperature.  Lay on paper towel to soak up any extra oil.  Serve with dipping sauce.
For the Sauce
  1. Mix all sauce ingredients up in a bowl. Set aside to serve with shrimp.


1.85 grams of carbs per shrimp (without sauce)
5 grams of carbs in dipping sauce

Make sure your oil is the right temperature! If it is too hot, your shrimp will take on a grayish burnt look. If it is too cold, your shrimp won't have that nice crisp and may become overcooked.
Created using The Recipes Generator
AppetizersKarissa Long