Ingredients:

  • 1 lb large shrimp (peeled and deveined, tails on or off as preferred)
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 2 tablespoons coconut oil (for frying)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Prepare the Shrimp: Pat the shrimp dry with paper towels to remove excess moisture. This will help the coating stick better. Season the shrimp with a little salt and pepper.
  2. Make the Coating: In a shallow bowl, mix together the shredded coconut, almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat the egg.
  3. Coat the Shrimp: Dip each shrimp into the beaten egg, ensuring it’s fully coated, then dredge it in the coconut mixture, pressing lightly to ensure an even coating. Repeat for all shrimp.
  4. Fry the Shrimp: Heat coconut oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp to the skillet in a single layer (work in batches if necessary). Fry for about 2-3 minutes per side, or until the shrimp are golden brown and crispy. Be careful not to overcrowd the pan.
  5. Drain and Serve: Remove the shrimp from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with lemon wedges for an extra burst of flavor, if desired.

COOKING TIME: 5-6 minutes per batch
PREPPING TIME: 10 minutes
SERVINGS: 4 (about 4-5 shrimp per serving)

Nutritional Information (per serving):

  • Calories: 250 kcal
  • Fat: 18g
  • Protein: 20g
  • Carbohydrates: 6g
    • Fiber: 3g
    • Net Carbs: 3g
  • Sodium: 300mg
  • Cholesterol: 160mg

These Keto Crispy Coconut Shrimp are crunchy, flavorful, and perfect for anyone following a low-carb or keto diet. The coconut adds a tropical twist while keeping it keto-friendly!