THE RECIPE JOURNAL · Main Course
Keto Coconut-Crusted Shrimp
This crispy, flavorful shrimp recipe is perfect for anyone following a low-carb lifestyle. With a crunchy coconut crust and a hint of spice, it’s a delicious and easy way to enjoy seafood at home.
FROM THE KITCHEN • Keto Coconut-Crusted Shrimp
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 and setting out another tray lined with a few layers of paper towels for draining later. In a small bowl, combine the coconut flour, onion powder, and garlic powder. In a separate bowl, beat the eggs until smooth.
02
Step 2
Pulse the macadamia nuts in a food processor just until they’re coarsely chopped—be careful not to overdo it or they’ll get too clumpy. Transfer the nuts to a third bowl and mix in the shredded coconut.
03
Step 3
Take each shrimp and give it a light coating of the coconut flour mixture, then dip it into the beaten eggs, and finally press it into the macadamia-coconut mix so it’s well coated. Place the coated shrimp on the parchment-lined sheet as you go.
04
Step 4
Heat some ghee in a large skillet over medium heat until melted and hot. Add the shrimp and cook them, turning frequently and adding more ghee if needed, until they’re golden brown and cooked through—about 1 ½ to 2 minutes per side. Once done, transfer the shrimp to the paper towels to drain any excess oil, season with salt and pepper, and serve right away.
Why you’ll love it
This dish is a perfect blend of crunchy and creamy textures with a tropical twist. It’s low in carbs but high in flavor, making it ideal for anyone following a ketogenic lifestyle. Plus, it cooks quickly, so you can enjoy a tasty meal without spending hours in the kitchen.
How to serve
Serve with a side of zesty avocado-lime sauce or a simple green salad. A squeeze of fresh lime over the top adds brightness and balances the richness. This dish also pairs well with cauliflower rice or steamed asparagus for a complete keto meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a skillet or oven to keep the crust crispy. Avoid microwaving, as it may make the coating soggy.
