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Keto Coconut Shrimp


Keto Coconut Shrimp


  1. Begin by preparing all of the ingredients, peel, and devein the shrimp. Make the dipping sauce (or another sauce) by combining all of the ingredients in a bowl.

  2. Add all of the spices, salt, and pepper to the coconut flour and stir. In a separate bowl, whisk the eggs together.

  3. Preheat the oil in your deep fryer or pot to 350°F.

  4. Get a plate or platter ready to place the uncooked battered shrimp on. Get another plate or platter ready with a paper towel to place the cooked shrimp on.

  5. Take a shrimp and dip it into the coconut flour mixture first. Make sure to coat the whole shrimp in the mixture. This will help the eggs stick to the flour.

  6. Next, take the shrimp and dip it into the eggs and then into the shredded coconut. You can lightly dip the shrimp into the coconut or press lots of shredded coconut onto the shrimp for extra crunch.

  7. Once you have all of the shrimp ready, place the shrimp into the fryer basket or pot. Only fill the basket halfway to ensure even cooking. Carefully lower the basket into the hot oil. Fry for 3–4 minutes or to light golden color. Do not overcrowd the deep fryer or pot with shrimp. Add shrimp to the deep fryer or pot in batches. When the shrimp is done cooking, use a slotted spoon and gently lift it out of the oil and onto the plate lined with a paper towel. Consume immediately with a dipping sauce.

How to make


  • 1 pound shrimp, peeled, deveined

  • 3 large eggs, whisked

  • 2 ¼ cups unsweetened shredded coconut

  • ¼ cup coconut flour

  • 1 tsp chili powder

  • 1 tsp paprika

  • 1 tsp salt

  • ½ tsp ground black pepper

  • 3 cups coconut cooking oil for frying

Bang-Bang Dipping Sauce:

  • 6 tbsp mayo

  • 2 tbsp lemon juice

  • 2 tsp Sriracha sauce

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