I love coconut shrimp!
And i just can’t believe how easy this is to make.
But it’s been sort of mystified…like it’s a thing that you have to order when you’re out at a restaurant because it’ll be just to difficult to make at home. In fact, I am a little sad that I haven’t tried to make it until now.
It’s become a favorite very quickly around here and that is really saying something. As Keto Bloggers, we try a lot of new foods. Some recipes we post about, some we don’t.
And, not just because there isn’t enough time in the world to post every recipe we try and put on our table.
We only post our favorites around here because we want to share the BEST of what we make with our readers.
I know there are a million Keto Blogs and a bazillion recipes for you to try. I won’t waste your time with something that I don’t think you’ll love.
This is worth every second you will spend in the kitchen. I made this dish, including the sauce, sides and a video in about 45 minutes. Forty five minutes!!!!!
You’ll notice that there are two recipes on this page.
One for the Coconut Shrimp and one for Bang Bang Sauce. Together they are 6 net carbs per serving. I separated them out in case you want to dip your shrimp in something else (although I really, really recommend these together).
Or in case you want them in separate categories if you save recipes or print them or whatever…
Fancy or Not Fancy…
Whatever the mood in your home on Coconut Shrimp night they’ll fit right in. They are easy enough to make on a weeknight but flavorful and gorgeous enough for a special meal. They will make whoever sits down to dinner with you feel loved.
The Bang Bang sauce is optional. This is a low carb website and there are lower carb options out there for dipping sauce. But, I am not sure I could think of what would go better with these if you asked.
The mixture of the crunchy coconut paired with the bright flavor of the apricots, lime juice and spicy peppers will do the tango across your tongue.
And, you’ll think about it…like days later, you’ll think about this sauce longingly. Too much? Okay, lets get on with it….
Coconut Shrimp Tips:
If you are planning on making Bang Bang Sauce, make it first.
The longer it sits in the fridge the deeper the flavors. ( Bang Bang Sauce is fun to say so you can talk about it while you are making the shrimp lol). Yes, I am super mature. Thanks for noticing.
This recipe was developed with Jumbo (16-20 count) raw shrimp.
If you have some other size in your freezer you can make it work. Just make note of how much you are eating if you are on a strict Keto Diet.
You can bake or fry these. This recipe was made baking them in the oven at 400F.
I don’t have anything against the occasional fried feast…but I hate the mess.
I am also the only person in the world without an air fryer (I just can’t give up the counter space for something I am not sure I’ll use). I don’t have an instant pot either…gasp!
I was pretty sure the air fryer & instant pot would go the way of my bloomin’ onion thingie, ice cream maker, fry daddy, sandwich maker doo’ da…you get the idea. They all went into the giveaway pile years ago.
Anyway, fry them in coconut oil until golden brown if you want to. I am sure they will be fantastic!
Don’t skip whipping the egg whites!
I used egg whites only for this recipe and the accompanying video. It makes them pretty…
But you can use the whole egg if you want to.
And, this is how I usually make them when I am not trying to take photos. They take on a more yellow tinge but it doesn’t affect the flavor. I like being able to use the whole egg but don’t skip whipping them up into bubbly, soft peaks either way.
I use my Kitchen-aid on high with the whip attachment.
If you have ever made “battered” anything, you know it can get goopy quick. Whipping the eggs up keeps them uniform, makes the process drier and less goopy/clumpy. Plus it makes the eggs and flour go further.
Use a set of tongs for dipping the shrimp in the flour, eggs and shredded coconut.
Just trust me on this one.
Make sure you are using unsweetened coconut.
I know this seems obvious but make sure. If you accidentally bought the sweetened kind you can rinse it in cool water in a colander and dry it in the oven if you don’t want to take it back to the store. I have heard this happens to the brightest among us once in a while…
Try to avoid this…it’s a pain.
Space these uniformly on the parchment covered baking sheet.
This will ensure even cooking and it will also make it easier when the time comes to flip those babies over.
When it comes time to flip them over only do one or two at a time.
It’s a drag when you try to do too many at once and the coconut falls off. Those couple of extra minutes in the oven make it stick better and taking your time here is worth it.
I think that’s all of the tips I have for these little bites…
Remember, the shrimp and sauce are on separate recipe cards so you can print them out if you want to!
I know that you are going to LOVE them!
And, I hope you leave a comment if you find a fantastic sauce that I should try or have any questions…
Cheers Keto People!
Low Carb Coconut Shrimp
Keto Coconut Shrimp
- 1 pound Jumbo Shrimp Raw ( 16-20) count Deveined and peeled
- 3 large Egg Whites or 2 large eggs whole
- 1.5 cup Unsweetened Coconut Shredded
- 3 Tbsp Coconut Flour
- Defrost Shrimp if using frozen. You can do this in the fridge overnight or in a bowl of cold water if using the same day. It doesn’t take long and I feel this is safest.
- Whip egg whites or whole eggs to soft peaks using your Kitchen aid or hand mixer.
- Preheat oven to 400F and gather all ingredients and cover your baking sheet with parchment paper.
- Dip Shrimp in Coconut Flour, then egg whites, then coconut flakes taking care to make sure they are coated.
- Lie them on a parchment covered baking sheet evenly spaced for uniform cooking.
- Bake for 15 minutes.
- Flip over and bake for an additional 3 minutes to ensure browning on both sides.
- Serve immediately with Bang Bang Sauce or whatever floats your rubber ducky.
Fan-Freaking-Tastic Low Carb Bang Bang Sauce
Bang Bang Sauce for Coconut Shrimp
- Combine all ingredients and store in the fridge until you are ready to eat. The longer this sits the better the flavors mingle. Keeps for 2-3 days.