Coconut Shrimp with a Keto Twist

A recipe brings a deliciously crispy and flavorful shrimp dish that's perfect for anyone following a low-carb lifestyle. With a crunchy coconut coating and a hint of spice, it's a tasty way to enjoy a keto-friendly treat.

★★★★★5(2 reviews)Updated: Mar 31, 2026

Prep Time 20 min

Cook Time 10 min

Total Time 30 min

Difficulty Medium

Ingredients 0/9

1 pound peeled and deveined jumbo shrimp, thawed if frozen ¼ teaspoon sea salt ¼ teaspoon black pepper ½ cup coconut flour 1 teaspoon garlic powder 1 teaspoon onion powder 2 eggs 2 tablespoons water 2 tablespoons ghee, or more to taste

Why This Meal Is A Winner

This dish combines the rich, tropical flavor of coconut with a low-carb twist that fits perfectly into a keto lifestyle. It’s crispy, flavorful, and satisfying without the excess carbs found in traditional breaded shrimp recipes.

Helpful Kitchen Tips

- Use finely shredded unsweetened coconut for the best texture and flavor.
- Make sure the oil is hot enough before frying to keep the shrimp crispy.
- Pat the shrimp dry before coating to help the batter stick better.

Step 1

Lin a baking sheet with parchment paper and seasoning the shrimp with a bit of salt and pepper. In one shallow bowl, mix together the coconut flour, garlic powder, and onion powder. In a second bowl, whisk the eggs and water until well combined. For the final coating, combine the chopped macadamia nuts and shredded coconut in a third bowl.

Step 2

Take each shrimp and give it a good dredge in the coconut flour mixture, making sure it’s lightly coated all over. Then dip it into the egg wash, followed by the macadamia-coconut mix, pressing gently so the coating sticks well. Place the coated shrimp on the baking sheet as you go.

Step 3

Heat about 2 tablespoons of ghee in a large skillet over medium heat until it’s melted and shimmering. Add half of the shrimp to the pan and cook them, turning often, until they’re golden brown and cooked through—this should take about 3 to 4 minutes. Once done, transfer the shrimp to a plate lined with paper towels to soak up any excess oil.

Step 4

Repeat the cooking process with the remaining shrimp, adding a little more ghee to the pan if needed. Serve warm and enjoy!

Serving Ideas

Serve with a tangy dipping sauce like a spicy mayo or a zesty lime aioli. Pair it with a fresh green salad or steamed vegetables for a light and balanced meal.

Leftover Storage Guide

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in an oven or air fryer to keep the coating crisp. Avoid microwaving to prevent sogginess.

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people cooked this recipe

By Lucas Bennett

Food Writer

Lucas creates approachable recipes that balance flavor, simplicity, and reliability.