Keto Coconut Shrimp – Air Fryer and Pan Fried

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These keto coconut shrimps are coated is crushed pork rinds and unsweetened coconut flakes to make an insanely crispy crust. I'll show you how to make the coconut shrimp in the air fryer and pan fried, along with a sriracha mayo dipping sauce.

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coconut shrimp recipe

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I teased this keto coconut shrimp recipe on Instagram last week and you guys went nuts! I had no choice but to share the low carb recipe with you, and you have the option of cooking the coconut shrimp in the air fryer or pan fried. The key to making these keto is replacing panko bread crumbs with crushed pork rinds! They are low carb, salty, and crunchy. What else can you ask for!

If you are looking for more low carb shrimp recipes, then you gotta try my keto shrimp burger with jicama fries.

coconut shrimp recipe
Low carb coconut shrimp with dipping sauce

How Do I Make Low Carb Coconut Shrimp?

The first step to making coconut shrimp is setting up a dredge station. This will consist of seasoned coconut flour, beaten eggs, and 1/2 cup each of crushed pork rinds and unsweetened coconut flakes. Season the shrimp with a pinch of salt and then dredge in the coconut flour, the eggs, and the panko mixture.

I will also include the traditional coconut shrimp recipe down below including the macros for each technique. This method uses all-purpose flour and panko bread crumbs.

Allow the battered shrimp to sit on a wire rack for 10 minutes so the coating can firm up and really stick to the shrimp. In the meantime, you can make the dipping sauce.

How Do I make a Coconut Shrimp Sauce?

To make a low carb sauce that pairs wit the fried coconut shrimp, combine mayonnaise, grated garlic, lime zest & juice, and sriracha in a small bowl. You can adjust the amount of sriracha based upon how spicy you like it.

Typically coconut shrimp is paired with a sweet chili sauce, but that is loaded with sugar and not keto friendly.

How To Fry Coconut Shrimp In The Air Fryer

There are two methods to fry the coconut shrimp. First option is to use the air fryer. Spray basket with non-stick, and cook at 390 degrees F for 8 minutes, flipping halfway. The shrimp will be golden brown and crispy when ready.

To pan fry the low carb coconut shrimp, pre-heat 2 inches of oil in a fry pan until it reaches 350 degrees F. Fry the shrimp for 2-3 minutes on each side or until golden brown. Remove from the pan and place on a wire rack set in a sheet tray. Once the shrimp are ready, sprinkle a little pinch of salt over the top while they are hot.

Can I Use Frozen Shrimp To Make Coconut Shrimp?

You can use frozen shrimp. Just make sure to thaw them under cold running water and pat them dry before coating with the batter. Do not used pre-cooked shrimp as they will get over-cooked and tough once they are fried.

Make sure to check out my other shrimp recipes:

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coconut shrimp recipe

Keto Coconut Shrimp

Course: Main Course
Cuisine: asian
Keyword: air fryer, coconut shrimp, keto, low carb
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 3 people
Calories: 75 kcal
Author: Bobby Parrish

This keto coconut shrimp is crispy, full of flavor, and low carb. I use ground pork rinds for the coating to make it keto approved, and pair it with a sriracha dipping sauce. The coconut shrimp recipe can be made in the air fryer or deep fryer, and I have the keto version and traditional recipe.

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Ingredients

For the shrimp:

  • 1 pound shrimp peeled & cleaned
  • ¾ cup all-purpose flour
  • 1 teaspoon each onion & garlic powder
  • 2 eggs lightly beaten
  • ½ cup each panko breadcrumbs & unsweetened shredded coconut flakes
  • Kosher salt & fresh pepper
  • Avocado or grapeseed oil
  • ½ cup full fat mayonnaise
  • Zest & juice of half a lime
  • 1 clove garlic finely grated
  • 2-3 tablespoons sriracha or hot sauce

For the keto coconut shrimp:

  • ¾ cup coconut flour
  • 1 teaspoon each onion & garlic powder
  • 2 eggs lightly beaten
  • ½ cup each pork rind crumbs & unsweetened shredded coconut flakes
  • Kosher salt & fresh pepper
  • Avocado or grapeseed oil

Instructions

  1. For the keto coconut shrimp, prepare the dredge station by adding the coconut flour, onion & garlic powder, ½ teaspoon salt, and a few cracks of pepper to a shallow dish, mix well. Add the eggs to a small dish/bowl and lightly whisk. Add the pork rinds to a zip-top bag and use a rolling pin to bash them into breadcrumbs the size of panko. Add them to a dish along with the coconut flakes, ¼ teaspoon salt, few cracks of pepper, and mix well.
  2. Season the shrimp with a little pinch of salt on bot sides then dredge in the coconut flour shake off any excess, dredge in the eggs, shake off any excess, dredge in the pork rind and coconut flakes and make sure the shrimp is well covered. Move shrimp to a wire rack set over a sheet tray. Repeat the process with the remaining shrimp.
  3. For the regular version of the coconut shrimp, follow the same exact steps but you all-purpose flour instead of coconut, and panko breadcrumbs instead of pork rinds.
  4. Pour 2 inches of oil into a frying pan and bring the temperature to 340-350 F. While the oil is coming to temperature, it’s ok that the shrimp sit at room temperature so the coating ca firm up. Fry the shrimp in batches, for 2-3 minutes on each side, or until golden brown. Remove shrimp and place on a clean wire rack and fry the next batch.
  5. Make the sriracha dipping sauce by combining all the ingredients in a small bowl and whisking well. Check for seasoning, you may need more sriracha if you like it spicy.
  6. If using an air fryer to make the coconut shrimp, spray the basket with non-stick and fry for 8 minutes at 390 F, flipping the shrimp half way.

Recipe Notes

Macros per keto coconut shrimp:
75 calories
0.9 net carbs
2 grams total carbs
4 grams of fat
3.2 grams of protein
1.6 grams of fiber

Macros per traditional coconut shrimp:
70 calories
5 grams of carbs
3 grams of fat
3 grams of protein
0.5 grams of fiber

Nutrition Facts
Keto Coconut Shrimp
Amount Per Serving (1 shrimp)
Calories 75 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 2g1%
Fiber 1.6g7%
Protein 3.2g6%
* Percent Daily Values are based on a 2000 calorie diet.

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18 thoughts on “Keto Coconut Shrimp – Air Fryer and Pan Fried”

  5. Lizzy

    Celiac here,
    Just mixed these two recipes to make myself some gluten free coconut shrimp. Basically, I used coconut flour and rice panko. It was great! Thanks so much for sharing this.

    Reply
  6. Sandee74

    Can I use coconut oil in my deep fryer? Will it still be considered Keto? Also for this recipe what if I only use the coconut flour, is it still Keto and what will the nutritional value/calories difference be? I did try it like this and it was amazing! Thanks

    Reply
    1. Bobby Parrish

      It would be keto, but coconut oil is not the best high-heat oil for frying and it’d be expensive – so you should probably avoid doing so. I don’t have the macros but they’d be slightly less calories if you leave out the coconut flakes and the pork rinds.

      Reply
  7. Shantel

    These were delicious! I made the keto air fryer version and they were crispy and perfect! Thank you!

    Reply
  8. Michelle

    Can you bake the shrimp instead of frying? If yes, at what temp and for how long would you recommend? Thanks in advance?

    Reply
    1. Bobby Parrish

      If you don’t have an air fryer you would be much better off pan frying them. The oven won’t get them crispy enough.

      Reply

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