Keto Coconut Shrimp Bites

crispy, golden shrimp bites are the perfect low-carb snack that’s both flavorful and easy to make. With a delicious coconut crust and a hint of spice, they’re sure to satisfy your cravings without the guilt.

Ingredients 0/9

1 pound jumbo shrimp, peeled and deveined ¼ cup coconut flour ½ teaspoon onion powder ½ teaspoon garlic powder 2 eggs, or more as needed 1 cup macadamia nuts 1 cup unsweetened shredded coconut 2 tablespoons ghee, or more to taste 1 pinch sea salt and ground black pepper to taste

Reasons You'll Love It

These bites are a delicious low-carb treat that satisfy your craving for something crispy and flavorful. They combine the natural sweetness of coconut with a crunchy texture, making them perfect for a quick snack or appetizer. Plus, they fit perfectly into a keto lifestyle without sacrificing taste.

Cooking Advice

- Use fresh or unsweetened shredded coconut to keep the carb count low.
- Make sure the oil is hot enough before frying to get a crispy coating without absorbing too much oil.
- Don’t overcrowd the pan when cooking; this helps maintain the right temperature and ensures even cooking.

Step 1

Lin a baking sheet with parchment paper, and set another one aside with a few layers of paper towels to drain the shrimp later. In a small bowl, mix together the coconut flour, onion powder, and garlic powder. In a separate bowl, beat the eggs until smooth.

Step 2

Pulse the macadamia nuts in a food processor just until they’re coarsely chopped—be careful not to overdo it or they’ll get too clumpy. Transfer the nuts to a third bowl and stir in the shredded coconut until everything is well combined.

Step 3

Now, take each shrimp and give it a light coating of the coconut flour mixture. Dip it into the beaten eggs, then press it into the macadamia-coconut mix so it’s nicely coated all over. Place each one on the parchment-lined sheet and keep going until all the shrimp are ready.

Step 4

Heat some ghee in a large skillet over medium heat. Once melted, add the shrimp in a single layer. Cook them for about 1½ to 2 minutes on each side, turning frequently and adding more ghee if needed, until they’re golden and cooked through. When they’re done, transfer the shrimp to the paper towels to drain off any extra oil. Sprinkle with salt and pepper to taste, and they’re ready to serve!

Serving Inspiration

Serve these bites with a tangy dipping sauce like a spicy mayo or a sugar-free sweet chili sauce. They also pair well with a fresh green salad or steamed veggies for a light meal. Garnish with a sprinkle of chopped cilantro or lime zest for an extra burst of flavor.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to keep the coating crispy. Avoid microwaving, as this can make them soggy. For longer storage, freeze in a single layer and reheat directly from frozen.

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By Sophia Martinez

Kitchen Specialist

Sophia develops recipes that are quick, practical, and perfect for daily meals.