Keto Coconut Shrimp

This crunchy Keto Coconut Shrimp takes less than 15 minutes to prepare and cook! Pair it with sauteed cauliflower rice or a big bowl of salad for a quick and tasty meal.

I woke up one day having a mad craving for deep fried shrimp tempura. It’s been a while since I’ve had it because is usually breaded with either regular flour or rice flour.

To get that same crunchy taste, I decided to make some Keto Coconut Shrimp using simple key ingredients from Bob’s Red Mill.  I combined fine almond flour with coconut flour and unsweetened shredded coconut to give it that wonderful exterior.

I grabbed some frozen raw shrimp that have already been shelled and deveined to make prep easier plus 3 bowls for the breading. One for the almond coconut flour mixture, another for the whisked egg to act as a binder and the third one for the shredded coconut crust.

It literally takes 2 minutes to fry these golden brown. Cook them in batches to avoid crowding the pan and overcooking pieces of shrimp.

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Keto Coconut Shrimp

Course Main Course

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Author Jenny Castaneda

Ingredients

• 1 lb raw tail on shrimp peeled and deveined
• 2 tbsp coconut flour
• 1/4 cup fine almond flour
• 1 tsp sea salt
• 2 large eggs
• 1 1/2 cups unsweetened shredded coconut
• 1 cup avocado oil

Instructions

1. Dry shrimp with paper towels so help the breading stick well.
2. Grab 3 small bowls for the breading.
3. Bowl 1 - combine coconut flour, almond flour and salt
4. Bowl 2 - whisk the eggs in it
5. Bowl 3 - unsweetened shredded coconut
6. Heat the avocado oil a cast iron pan over medium high heat.
7. Grab one shrimp by the tail and dip it in bowl 1 to coat it with the flour mixture.
8. Immediately dip it in bowl 2 to coat it with the egg.
9. Lastly, dip the shrimp in bowl 3 to generously cover it with shredded coconut.
10. Place it on a plate and repeat until you have 5 shrimp pieces ready.
11. Cook the shrimp in batches of 5.
12. Place the shrimp in the pan and fry for 1 minute on each side until the tail turns pink and the breading is golden brown.
13. Transfer cooked shrimp to a paper towel lined plate.
14. Repeat until all the shrimp is cooked.

Thank you to Bob’s Red Mill for sponsoring this post! All reviews and opinions are based on my personal view.