Rating: 3.5 stars
2 Ratings
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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.


Recipe Summary

5 mins
25 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.

  • Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.

  • 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.

  • 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.

  • 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

732 calories; protein 27.2g; carbohydrates 26.6g; fat 60.7g; cholesterol 254.9mg; sodium 425.9mg. Full Nutrition