Craving that irresistible, crispy-sweet crunch of coconut shrimp but want to keep it low-carb? You’ve come to the right place! We’ve taken the classic tropical appetizer and given it a healthy, keto-friendly makeover. By swapping traditional breading for coconut flour and unsweetened coconut, and baking instead of deep-frying, we achieve that perfect golden-brown crust without the guilt. Paired with a zesty, sugar-free sweet chili sauce, this recipe delivers all the flavor you love in a dish that’s as easy to make as it is to devour.
Ingredients
• For the Low-Carb Coconut Shrimp
• 1 lb (450g) large shrimp, peeled and deveined
• 2 large egg whites
• 1 cup (80g) unsweetened shredded coconut flakes
• 2 tbsp (14g) coconut flour
• For the Sugar-Free Sweet Chili Dipping Sauce
• ½ cup (160g) sugar-free apricot preserves
• 1 ½ tsp (7.5ml) rice wine vinegar
• 1 tbsp (15ml) fresh lime juice
• 1 medium red chili, finely diced
• ¼ tsp red pepper flakes
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet.
2. Prepare your dredging station. Place the coconut flour in one shallow bowl, the coconut flakes in a second, and beat the egg whites in a third bowl until frothy and soft peaks form.
3. Pat the shrimp completely dry with a paper towel. Working one at a time, dip each shrimp first into the coconut flour, then into the beaten egg whites, and finally press firmly into the coconut flakes to coat completely.
4. Arrange the coated shrimp in a single layer on the prepared baking sheet, ensuring they do not touch.
5. Bake for 15 minutes. Carefully flip the shrimp and then switch the oven to a high broil. Broil for 3-5 minutes, watching closely until the coconut is golden brown and crispy.
6. While the shrimp are baking, prepare the dipping sauce. In a small bowl, whisk together the sugar-free apricot preserves, rice wine vinegar, lime juice, diced red chili, and red pepper flakes until well combined.
Nutritional Information
• Nutritional Info (per serving)
• Calories: 398
• Fat: 22g
• Net Carbs: 7g
• Protein: 36g
Pro Tips
• For the best coating, use one hand for the dry (flour, coconut) and the other for the wet (egg whites). This prevents your fingers from getting clumpy and helps the coating adhere evenly.
• Don’t overcrowd the baking sheet! Giving the shrimp space allows air to circulate, ensuring they get crispy on all sides. Use two sheets if necessary.
• For an even crispier finish, try the air fryer. Cook at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and cooked through.
• The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will meld together even more over time.
FAQ
Q: Can I make this coconut shrimp in an air fryer
A: Yes, for an even crispier finish, you can cook the shrimp in an air fryer at 375°F (190°C) for 8-10 minutes, flipping them halfway through.
Q: What makes this recipe keto-friendly
A: This recipe is keto-friendly because it uses a low-carb breading of coconut flour and unsweetened coconut instead of traditional breadcrumbs. It is also baked, not fried, and paired with a sugar-free sauce, resulting in only 7g of net carbs per serving.
Q: How do I get the coconut coating to stick to the shrimp
A: To ensure the coating adheres properly, first pat the shrimp completely dry. Then, dredge each shrimp in coconut flour, dip it in beaten egg whites, and finally press it firmly into the coconut flakes to coat it completely.
Q: Can I make the sweet chili sauce in advance
A: Absolutely. The sugar-free sweet chili dipping sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
