Pair this keto coconut shrimp recipe with cilantro-jalapeno aioli to make a tasty appetizer or light meal. This Allrecipes Magazine recipe is based on TanaAmen's Keto Coconut Shrimp.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.

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  • Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.

  • Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.

  • Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.

  • Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.

Tips

See the recipe for cilantro-jalapeno aioli.

Nutrition Facts

321 calories; protein 13.7g; carbohydrates 14.8g; fat 24.2g; cholesterol 133mg; sodium 228.6mg. Full Nutrition
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Reviews (3)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/17/2021
This recipe is why you need an air fryer. So good! Read More
Rating: 5 stars
02/17/2021
I love how crispy and crunchy these turned out! I like to serve these with a lime or chipotle aioli. Read More
Rating: 1 stars
01/04/2021
Not so much. Too much effort for not much flavor. Sorry. Other recipes have been great. Read More
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