Keto Coconut Crusted Shrimp

Keto coconut shrimp is such a fun recipe to make but feels like an indulgent dinner or party appetizer!

I’m really big on coating things with coconut. Remember these coconut crusted green beans?! Bahh they’re sooo good! Well, I decided to throw it old school and make those coconut crusted shrimpies I remember from my childhood… but healthier.

Back before I ever ate shrimp or fathomed it was something that would someday be a part of my life (hey, I was like 7, don’t blame me for not having the foresight), I remember coconut shrimp being a staple on the table when we went out to restaurants.

I remember being so confused because the coconut crusting was SO up my alley while the shrimp middle was (at the time) not.

Well, I grew up. I started liking shrimp and nowww I decided to revisit those sweet crispy wonders that made my mouth water as a youngster.

Coconut shrimp is one of those meals that feels super indulgent and complicated, but it’s actually quite easy with only a handful of ingredients!

These make a great appetizer (though they’re best served hot), or if you want to make some fun new weeknight meals, you definitely need to give these coconut crusted shrimp a try.

If you love seafood and shrimp, try this recipe for Pepper Shrimp Tacos and this Chorizo + Seafood Paella with Sweet Potato Rice!

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Ingredients for Keto Coconut Shrimp

• eggs
• unsweetened shredded coconut
• garlic powder
• salt
• shrimp

Ingredients for Coconut Shrimp Sauce

• mayonnaise
• hot sauce
• horseradish
• ketchup

How to Make Keto Coconut Shrimp

First, whisk your eggs in a bowl. In a second bowl, stir together the unsweetened coconut shreds, garlic powder, and sea salt.

Pour half of the coconut mixture into a third bowl. I like to separate it so as you coat the shrimp, you can top off the coating bowl with some fresh coconut.

Take your shrimp, use one hand to dip it into the egg bowl and coat it. With the same hand, hold the shrimp over the egg bowl to drip off excess egg, then place in your coconut coating bowl.

Use your second hand to coat the shrimp in the coconut mixture and place it on a lined baking sheet.

Continue this process until all the shrimp are coated and on the baking sheet. I found it best to have one “egg hand” and one “coconut crusting hand.”

Bake for 20 minutes, until the shrimp are cooked through and the outer coconut is light brown and toasted. If your shrimp is cooked but the coconut isn’t crispy, throw the broiler on for a couple minutes to help it along.

While the Shrimp are baking, whisk together your mayo, hot sauce, horseradish, and ketchup. I sprinkled my shrimp with some cilantro for fun!

Enjoy!! xo