Go Back
–+ servings
One-Pan Keto Coconut Shrimp with Asparagus – vegetarian recipe
Stav Kogan

One-Pan Keto Coconut Shrimp with Asparagus

A 30-minute tropical getaway on a plate! This One-Pan Keto Coconut Shrimp features plump, juicy shrimp in a shatteringly crisp, golden-brown coconut crust, served with tender asparagus. A decadent, delicious, and surprisingly easy low-carb dinner with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 535
Ingredients Method Nutrition

Ingredients
  

  • 1.5 cups (135 g / 4.8 oz) Unsweetened Shredded Coconut
  • 2 Large Eggs / 100g (3.5 oz)
  • 1.5 lbs (680 g / 24 oz) Large Shrimp, peeled and deveined
  • 1 lb (454 g) Asparagus, trimmed and cut into 2-inch / 5 cm pieces
  • 2 tbsp (30 ml) Coconut Oil, for frying
  • 0.5 tsp (3 g / 0.11 oz) Sea Salt, divided
  • 0.25 tsp (1 g / 0.04 oz) Black Pepper, divided
  • Avoid overcrowding the skillet by cooking the shrimp in batches; this guarantees a crispy, golden-brown crust instead of steamed shrimp.
  • Watch the shrimp closely as they cook. Remove them from the heat the instant they turn opaque to keep them tender and juicy.

Method
 

  1. Prepare the Breading Station: In a shallow dish, whisk the eggs with 1/4 tsp (20 ml) sea salt and 1/8 tsp (40 ml) black pepper.
  2. In a second dish, spread out the shredded coconut.
  3. Coat the Shrimp: Pat the shrimp completely dry.
  4. Dip each one into the egg mixture, letting any excess drip off, then press firmly into the coconut to coat all sides.
  5. Cook the Shrimp: Heat coconut oil in a large skillet over medium-high heat.
  6. Working in batches, cook the shrimp for 1-2 minutes per side until golden and opaque.
  7. Set Shrimp Aside: Transfer the cooked shrimp to a paper towel-lined plate to drain.
  8. Cook the Asparagus: Add the asparagus to the same skillet and sauté for 3-5 minutes until tender-crisp.
  9. Season with the remaining 1/4 tsp (20 ml) salt and 1/8 tsp (40 ml) pepper.
  10. Combine and Serve: Return the shrimp to the skillet with the asparagus, toss gently, and serve immediately.
  11. Pat the shrimp completely dry with paper towels before breading to ensure the coconut coating sticks perfectly.

Nutrition

Calories: 535kcalCarbohydrates: 5gProtein: 42gFat: 38g

Tried this recipe?

Let us know how it was!