For an even crispier coating, try chilling the dredged shrimp in the refrigerator for 15-20 minutes before cooking. Ensure the ghee is hot before adding the shrimp to achieve optimal browning and prevent the coating from becoming soggy. Adjust the amount of ghee used based on your skillet and heat level to ensure even cooking. These shrimp are best served immediately while they are still crispy. Leftovers can be stored in the refrigerator, but they will lose some of their crispness.
Keto Fried Coconut Shrimp
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING8 People
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VIEWS9
These crispy keto coconut shrimp, perfectly complemented by a zesty cilantro-jalapeno aioli, offer a delightful textural contrast and vibrant flavors. Ideal as a sophisticated appetizer or a satisfying light meal, they're sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol133 mg
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Fiber6 g
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Protein14 g
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Saturated Fat10 g
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Sodium229 mg
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Sugar1 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare your station: Line a baking sheet with parchment paper. (5 minutes)
02
StepSeason the shrimp: Gently pat the shrimp dry with paper towels and sprinkle evenly with sea salt and black pepper. (2 minutes)
03
StepSet up the dredging station: In a shallow dish, whisk together the coconut flour, garlic powder, and onion powder. In a second shallow dish, whisk together the eggs and water until fully combined. In a third shallow dish, combine the finely chopped macadamia nuts and shredded coconut, ensuring they are evenly distributed. (10 minutes)
04
StepDredge the shrimp: Dredge each shrimp in the coconut flour mixture, ensuring all sides are lightly coated. Dip the floured shrimp into the egg mixture, allowing any excess to drip off. Finally, dredge the shrimp in the macadamia-coconut mixture, pressing gently to adhere. Arrange the coated shrimp in a single layer on the prepared baking sheet. (15 minutes)
05
StepCook the shrimp: Heat 2 tablespoons of ghee in a large skillet over medium heat until melted and shimmering. Add half of the shrimp to the skillet, being careful not to overcrowd the pan. Cook, turning frequently, until the shrimp are golden brown, crispy, and opaque, about 3 to 4 minutes total. (5 minutes)
06
StepDrain and repeat: Transfer the cooked shrimp to a plate lined with paper towels to drain excess ghee. Repeat with the remaining shrimp, adding additional ghee to the skillet as needed to prevent sticking. (5 minutes)
07
StepServe immediately: Serve the keto coconut shrimp hot with your favorite dipping sauce.
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RECIPE REVIEWS
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Ramona Rutherford
Jun 28, 2025I was a bit skeptical at first, but these shrimp turned out amazing. So easy to make and perfect for a keto-friendly appetizer.
Tomasa Armstrongkautzer
Jun 27, 2025This recipe is fantastic! The macadamia nuts add such a unique and delicious flavor. My family loved it!
Hope Damore
Jun 26, 2025The dredging process was a little messy, but totally worth it! The shrimp were crispy and flavorful. I added a pinch of cayenne pepper to the coconut mixture for a little extra kick.
Nestor Moore
Jun 22, 2025These are absolutely delicious! I paired them with a spicy mayo and it was the perfect combination.