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Keto Coconut Shrimp

Rated as 3.5 out of 5 Stars

"My coconut shrimp is a great choice for a keto snack. I like the coarse, long shredded coconut. The smaller the shrimp, the faster they will cook. Serve with spicy aioli sauce."
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25 m servings 732
Original recipe yields 4 servings


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  1. Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
  2. Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
  3. Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
  4. Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
  5. Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.


  • Cook's Notes:
  • Almond flour may be substituted for coconut flour, if desired.
  • Refined coconut oil or butter may be used in place of ghee, if preferred.

Nutrition Facts

Per Serving: 732 calories; 60.7 26.6 27.2 255 426 Full nutrition

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I was going to give this 1 star because I had to force myself to eat it since I fixed it for dinner for my husband and myself. The chef shows small shrimp in the photo for the recipe above, but ...