Best 2 Keto Coconut Shrimp Recipes

Welcome to the world of culinary delights, where flavors dance on your palate and aromas tantalize your senses. Join us as we embark on a culinary adventure to discover the best recipe for a keto-friendly coconut shrimp dish that will leave you craving for more. Let's dive into the realm of flavors and explore a recipe that balances the richness of coconut with the succulent taste of shrimp, all while adhering to the keto diet principles. Prepare to indulge in a symphony of flavors as we uncover the secrets of creating the ultimate keto coconut shrimp dish.

Here are our top 2 tried and tested recipes!

KETO FRIED COCONUT SHRIMP

Keto Fried Coconut Shrimp image

Pair this keto coconut shrimp recipe with cilantro-jalapeno aioli to make a tasty appetizer or light meal. This Allrecipes Magazine recipe is based on TanaAmen's Keto Coconut Shrimp.

Provided by Allrecipes Magazine

Categories Appetizers and Snacks Seafood Shrimp

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound peeled and deveined jumbo shrimp, thawed if frozen
¼ teaspoon sea salt
¼ teaspoon black pepper
½ cup coconut flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 eggs
2 tablespoons water
⅔ cup finely chopped macadamia nuts
⅔ cup unsweetened shredded coconut
2 tablespoons ghee, or more to taste

Steps:

Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.
Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.
Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.
Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.
Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 14.8 g, Cholesterol 133 mg, Fat 24.2 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 9.6 g, Sodium 228.6 mg, Sugar 1.4 g

KETO COCONUT SHRIMP

Keto Coconut Shrimp image

My coconut shrimp is a great choice for a keto snack. I like the coarse, long shredded coconut. The smaller the shrimp, the faster they will cook. Serve with spicy aioli sauce.

Provided by TanaAmen

Categories Appetizers and Snacks Seafood Shrimp

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound jumbo shrimp, peeled and deveined
¼ cup coconut flour
½ teaspoon onion powder
½ teaspoon garlic powder
2 eggs, or more as needed
1 cup macadamia nuts
1 cup unsweetened shredded coconut
2 tablespoons ghee, or more to taste
1 pinch sea salt and ground black pepper to taste

Steps:

Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

Nutrition Facts : Calories 732 calories, Carbohydrate 26.6 g, Cholesterol 254.9 mg, Fat 60.7 g, Fiber 10.5 g, Protein 27.2 g, SaturatedFat 24.4 g, Sodium 425.9 mg, Sugar 3.6 g

Tips:

Use fresh, unsweetened coconut: Fresh coconut gives the shrimp a more intense coconut flavor. If using dried coconut, be sure to soak it in hot water for at least 30 minutes before using.
Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
Serve the shrimp immediately: Coconut shrimp is best served immediately after it is cooked. The shrimp will lose its crispy coating if it sits for too long.
Garnish with fresh herbs: Fresh herbs, such as cilantro or parsley, add a nice pop of flavor and color to the dish.
Serve with a dipping sauce: Coconut shrimp is often served with a dipping sauce, such as sweet and sour sauce or chili sauce.

Conclusion:

Coconut shrimp is a delicious and easy-to-make appetizer or main course. It is perfect for parties or potlucks, and it is also a great way to use up leftover shrimp. With its crispy coconut coating and tender, juicy shrimp, coconut shrimp is sure to be a hit with everyone who tries it.