If you can’t go to the beach, bring the beach to you with my easy low carb coconut fried shrimp. With a few basic low carb ingredients and about 20 minutes, you can enjoy some homemade keto fried shrimp. There’s even a recipe for homemade sugar free cocktail sauce included for your dipping pleasure!
This recipe originally appeared on the blog on March 29, 2018.
Close your eyes. Pretend your toes are in the sand, the waves are crashing, and the salty breeze is blowing through your hair. Are you relaxed now?
That is my paradise.
Since I am landlocked living here in Kentucky, I have to bring the beach to me whenever I get the chance. Especially this year since I probably won’t get to take my annual summer beach trip!
These little low carb coconut fried shrimp help get me through these long, boring, and dreary days before summer.
I’ve also included an easy recipe for homemade sugar free cocktail sauce for your dipping pleasures!
So, grab your rum, little paper umbrellas, tell Alexa to play some Jimmy Buffet Margaritaville and get ready to feast on some tropical keto coconut fried shrimp!
These Are The Best Keto Coconut Shrimp Ever!
And here’s why:
- Simple and straight forward recipe for all home cooks
- Basic low carb ingredients
- Quick prep and fast cook times get you eating sooner
- Only 3 net carbs per serving
- Dairy free, Paleo, Whole30, vegetarian
- Kid friendly meal idea
- Homemade sugar free cocktail sauce recipe included
Making Your Own Low Carb Coconut Fried Shrimp
This recipe really could not be more straightforward. Even the most novice of home cooks can enjoy these homemade low carb coconut fried shrimp!
Start by preparing a simple dredging station: a dish for the egg and a dish for the breading.
After you rinse and pat dry your shrimp, toss them in the arrowroot powder. Then dredge, or drag, the shrimp through the egg and then the breading.
Using kitchen tongs will really help keep your fingers clean but by all means, use your best God given kitchen tools if needed!
Use a frying pan to fry your shrimp in batches. This only takes about 3 to 4 minutes per batch since shrimp cook quickly!
Be sure not to crowd the pan- you don’t want to steam the shrimp and make all the breading fall off.
And voilà, dinner is done in less than 30 minutes!
What Is Arrowroot Powder, Where Can You Buy It, And Can You Use Something Else Instead?
That’s a good question and one I get asked frequently when I include arrowroot in a recipe.
Arrowroot is essentially a grain free cornstarch.
Cornstarch, obviously, comes from corn. While it is technically macro friendly, it is still a corn product and one I would not advise using if you’re trying to follow a ketogenic diet.
Arrowroot is a plant that looks similar to a ginger root, jicama, or parsnip. Sometimes you’ll hear arrowroot referred to powder or starch but they are the same thing.
It can be used to thicken sauces and soups like xanthan gum but it can also be used to adhere coatings similar to white flour, like we’re doing here in this low carb coconut fried shrimp recipe.
You can find arrowroot in the spice aisle of your grocery store and on Amazon in bulk.
If you cannot find arrowroot, for purposes of this recipe only, you can substitute arrowroot with baking powder. DO NOT try and use almond flour or coconut flour! Essentially, you want the coconut coating to have something to grab on to, and stay crunchy, in your shrimp.
Can You Have Fried Foods On Keto?
Yes, you most certainly may! The key to making your favorite fried foods keto friendly is to use keto friendly oils!
Avocado oil, coconut oil, and even peanut oil are great when you’re frying in large batches!
Don’t be afraid to save leftover oil too! Run the cooled oil through a fine strainer and save it in a mason jar for your next fry job! You’ll save your pennies that way!
Check Out These Other Keto Seafood Recipes That You’re Sure To Love:
- 1 lb shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup unsweetened coconut flakes
- 1 cup crushed pork rinds (about 42g)
- 2 tbsp arrowroot powder
- 1/2 cup coconut oil for frying (not added to macros)
- Set up a dredging station with 2 large plates or shallow pie plates.
- Add eggs to one plate. In second plate, combine coconut flakes and crushed pork rinds. Set aside
- Pat shrimp dry. Toss in arrowroot powder.
- Dredge shrimp in egg wash.
- Dredge shrimp in coconut mixture. Use your hands to pat the mixture onto the shrimp so it sticks. Make sure they are well coated.
- Heat coconut oil over MED HIGH heat in frying pan until sizzling. Fry shrimp 3-4 minutes until golden brown. Be careful not to overcook.
- Transfer to paper towel lined plate to absorb grease.
- Serve immediately with sugar free cocktail sauce (recipe below) and a lemon wedge.
Homemade Sugar Free Cocktail Sauce:
1 cup tomato sauce
2 tsp sweetener
2 garlic cloves
1 tsp onion powder
1.5 tbsp white vinegar
2 tsp horseradish
pinch of salt
Add all ingredients to a food processor. Pulse until well blended. Transfer to a small bowl and refrigerate until ready to serve. Store in an airtight container up to one week in the refrigerator.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 336Total Fat: 22.1gCarbohydrates: 7.2gNet Carbohydrates: 3.2gFiber: 4gProtein: 39.8g