CRISPY KETO COCONUT SHRIMP

A low-carb take on the classic coconut shrimp with a perfectly crispy exterior.

KEY INFO:

Prep Time: 20 minutes
Cook Time: 10-15 minutes
Total Time: 30-35 minutes
Servings: 4-6
Difficulty: Moderate
Dietary: Keto, Gluten-Free, Low-Carb

EQUIPMENT NEEDED:

3 medium mixing bowls
Air fryer, deep fryer, or baking sheet
Paper towels
Measuring cups and spoons
Alternative: Regular oven with a wire rack

INGREDIENTS:

For the Shrimp:

1½ lbs large shrimp (21-25 count), peeled and deveined, tails on
2 large eggs
1 cup unsweetened coconut flakes
¾ cup crushed pork rinds (or coconut flour)
1 tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
¼ tsp smoked paprika (optional)

Raw shrimp being prepared in a modern kitchen with white marble countertops, cream-colored ceramic bowls containing ingredients, and sunlit green subway tile backsplash.

METHOD:

Pat shrimp completely dry with paper towels (crucial for coating adhesion).
Set up your breading station:
- Bowl 1: Mix crushed pork rinds with garlic powder, salt, pepper, and paprika.
- Bowl 2: Beat eggs until well combined.
- Bowl 3: Place coconut flakes.

Hands preparing shrimp with pork rind mixture in a modern kitchen with green subway tile backsplash, wooden utensils, and cream-colored bowls, under natural daylight

Dredge each shrimp:
- First in pork rind mixture
- Then in beaten egg
- Finally in coconut flakes (press gently to adhere)

Raw shrimp coated with coconut flakes in an air fryer basket, set in a modern kitchen with green subway tile backsplash and white marble countertops

Cook according to your preferred method:
- Air Fryer: 375°F for 8-10 minutes, flipping halfway.
- Deep Fryer: 350°F for 1-2 minutes per side.
- Oven: 400°F for 10-12 minutes, flipping halfway.

Professional food photo in bright modern kitchen, shrimp mid-cooked in an air fryer on a marble countertop surrounded by modern cookware and wooden utensils.

Shrimp is done when coating is golden brown and shrimp is pink and opaque.

CRUCIAL TIPS:

Dry shrimp thoroughly before coating.
Don’t skip any coating steps.
Leave space between shrimp while cooking.
Don’t overcrowd your cooking vessel.

Perfectly cooked coconut shrimp arranged on white ceramic plate in modern kitchen with green subway tile backsplash and warm, earthy tones

STORAGE & VARIATIONS:

Storage:

Keep refrigerated for up to 2 days.

Reheating:

Best in air fryer at 300°F for 2-3 minutes.

Common Mistakes:

Using wet shrimp (results in soggy coating).
Overcrowding while cooking.
Wrong temperature (too low = soggy, too high = burnt coconut).

Variations:

Spicy: Add cayenne to the pork rind mixture.
Extra Crispy: Double coat in egg and coconut.
Alternative Coating: Use almond flour instead of pork rinds.

I’ve tested this recipe countless times in my kitchen, and these proportions consistently deliver that perfect crispy coating that sticks to the shrimp rather than falling off during cooking. The combination of pork rinds and coconut creates a crust that’s both crispy and flavorful while keeping the carb count low for keto dieters.