Description
Keto Coconut Crusted Shrimp is a delightful dish that combines juicy shrimp with a crunchy coconut coating, transporting your taste buds to tropical paradise. This low-carb recipe is perfect for any occasion, whether you’re hosting a dinner party or enjoying a cozy meal at home. With minimal prep and cooking time, these crispy shrimp are sure to impress family and friends alike. Serve them with zesty dipping sauces for an unforgettable dining experience.
Ingredients
Scale
- 1 lb large shrimp (16–20 count), peeled and deveined
- 1 cup unsweetened coconut flakes
- 1/2 cup almond flour
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up your breading station: place beaten eggs in one bowl, combine almond flour with garlic powder, salt, and pepper in another bowl, and put coconut flakes in a third bowl.
- Dip each shrimp into the almond flour mixture, then into the beaten eggs, and roll in coconut flakes until completely coated.
- Arrange the coated shrimp on the baking sheet and bake for 12-15 minutes or until golden brown.
- Serve immediately with zesty dipping sauce or lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 4 shrimp (100g)
- Calories: 340
- Sugar: 2g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 220mg