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!

Prep: 15 minsCook: 20 minsTotal: 35 mins
Servings: 6 1x


  • 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


  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!


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

© The Toasted Pine Nut