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Home Recipes Main Dishes Fish & Seafood

Keto Coconut Crusted Shrimp

35 mins
GF Gluten-Free DF Dairy-Free NF Nut-Free
Avatar by: Lindsay Grimes
May 3, 2017 (Updated: March 2, 2022)
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Coconut Crusted Shrimp
Keto coconut shrimp makes for a delicious party appetizer or fun weeknight meal! They’re dairy free, gluten free, and always a crowd pleaser!

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!

Coconut Crusted Shrimp

S

Ingredients for Keto Coconut Shrimp

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

Ingredients for Coconut Shrimp Sauce

  • mayonnaise
  • hot sauce
  • horseradish
  • ketchup
Coconut Crusted Shrimp

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!

Coconut Crusted Shrimp

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
GF Gluten-Free DF Dairy-Free NF Nut-Free

Keto Coconut Crusted Shrimp

Whether they’re a party appetizer or a fun weeknight treat, these coconut crusted shrimp are always are crowd pleaser!

AvatarRecipe by:Lindsay Grimes
Prep: 15 minsCook: 20 minsTotal: 35 mins
Print recipe Rate recipe Pin Save recipe
Servings: 6 1x

Ingredients

  • 2 eggs, whisked
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 lb. shrimp, peeled and deveined
  • 4 tablespoons mayonnaise
  • 1 teaspoon hot sauce
  • 1 tablespoon horseradish
  • 1 tablespoon ketchup

Instructions

  1. Preheat oven to 400F.
  2. First, whisk your eggs in a bowl.
  3. In a second bowl, stir together the unsweetened coconut shreds, garlic powder, and sea salt.
  4. 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 as needed.
  5. Take your shrimp, use one hand to dip it into the egg bowl and coat it.
  6. With the same hand, hold the shrimp over the egg bowl to drip off excess egg, then place in your coconut coating bowl.
  7. Use your second hand to coat the shrimp in coconut and place it on a lined baking sheet.
  8. Continue this process until all the shrimp are coated and lined on the baking sheet. I found it best to have one “egg hand” and one “coconut crusting hand.”
  9. Bake for 20 minutes, until the shrimp are cooked through and the outer coconut is light brown and toasted.
  10. If your shrimp is cooked but the coconut isn’t crispy, throw the broiler on for a couple minutes to help it along.
  11. While the Shrimp are baking, whisk together your mayo, hot sauce, horseradish, and ketchup. I sprinkled my shrimp with some cilantro for fun!

Tips

Serving: Calories 401; Fat 29.4g (Sat 22.1g); Protein 21.9g; Carb 15g (net carb 7.4g); Fiber 6.6g; Sodium 657mg

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  1. AvatarAlison says

    Posted on 5/30/17 at 7:55 pm

    Thanks for another great recipe! These are awesome, delicious and super easy! The only suggestion I would make would be to flip them halfway through cooking as the top side was only slightly browned while the bottom side of many of them was burnt.

    Reply
    • AvatarLindsay says

      Posted on 6/1/17 at 11:43 am

      Hi Alison! Definitely a good suggestion to flip halfway through! xo

      Reply

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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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