THE RECIPE JOURNAL · Appetizer
Fried Coconut Shrimp for Keto Dieters
If you’re craving a crispy, flavorful snack that fits perfectly into your keto lifestyle, this recipe has you covered. These golden, coconut-coated shrimp are quick to make and satisfy your seafood and crunch cravings without the carbs.
FROM THE KITCHEN • Fried Coconut Shrimp for Keto Dieters
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by lining a baking sheet with parchment paper. Give the shrimp a quick sprinkle of salt and pepper. In one shallow dish, mix together the coconut flour, garlic powder, and onion powder. In another, whisk the eggs with the water until combined. Then, in a third dish, mix the macadamia nuts and shredded coconut.
02
Step 2
Take each shrimp and coat it first in the coconut flour mixture, making sure it’s lightly covered. Next, dip it into the egg wash, then press it into the macadamia and coconut mix so it sticks well. Lay the coated shrimp out on your prepared baking sheet.
03
Step 3
Heat 2 tablespoons of ghee in a large skillet over medium heat until it’s melted and shimmering. Add half the shrimp to the pan and cook, turning them often, until they’re golden and cooked through—this usually takes about 3 to 4 minutes. Remove the shrimp and let them drain on a paper towel-lined plate. Repeat with the rest of the shrimp, adding more ghee if you need to. Enjoy!
Why you’ll love it
This dish offers a crispy, flavorful treat without the carbs that usually come with fried shrimp. It’s perfect for those following a keto lifestyle but still craving something crunchy and satisfying. The coconut adds a subtle sweetness that pairs beautifully with the savory shrimp.
How to serve
Serve with a side of sugar-free dipping sauce like spicy mayo or a tangy lime aioli. Pair with a fresh green salad or steamed veggies to keep the meal light and keto-friendly. Adding a wedge of lemon can brighten the flavors.
Storage & leftovers
Store leftover shrimp in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or oven to maintain crispiness. Avoid microwaving, as it can make the coating soggy.
