26+ Irresistible Keto Coconut Shrimp Recipes You’ll Love

If you’re on a keto diet and love seafood, then coconut shrimp might just be your new best friend.

Whether you’re in the mood for a crispy snack, a hearty main dish, or something in between, these keto coconut shrimp recipes are the perfect solution.

With over 26 different recipes, you’re bound to find a dish that satisfies your cravings while keeping you on track with your low-carb lifestyle.

Keto coconut shrimp combines the rich, tropical flavor of coconut with the satisfying crunch of shrimp, all while keeping the carb count low.

Whether you like your shrimp fried, baked, or served with a delicious dipping sauce, the possibilities are endless!

Plus, the recipes are versatile enough to pair with a wide variety of keto-friendly sides, from zesty slaws to creamy dips.

In this blog post, we’ve rounded up 26+ keto coconut shrimp recipes, each offering a unique twist on this delicious dish.

From spicy mango salsa to creamy avocado dips, we’ll show you how to elevate your shrimp game without sacrificing your low-carb lifestyle.

Let’s dive into these irresistible keto coconut shrimp recipes that are perfect for any occasion!

26+ Irresistible Keto Coconut Shrimp Recipes You’ll Love

There’s no denying that keto coconut shrimp recipes are both delicious and versatile.

With 26+ recipes to choose from, you’ll never run out of ways to enjoy this crispy, flavorful dish.

Whether you’re cooking for yourself, feeding a family, or entertaining guests, these recipes will keep your meals exciting and satisfying while adhering to your keto goals.

From tangy mango salsas to creamy dips and fresh salads, there’s a keto coconut shrimp recipe to suit every taste and occasion.

Each recipe offers a perfect balance of textures, with the crunch of coconut and the tender shrimp.

And with the variety of dips, sides, and seasonings, you can experiment and create your own perfect pairing.

So, whether you’re a seasoned keto pro or just starting, these 26+ keto coconut shrimp recipes are a fantastic way to spice up your meals.

Enjoy the flavors, the crunch, and the satisfaction that comes with each bite of this keto-friendly delight!

Crispy Keto Coconut Shrimp

This recipe offers a delicious and crispy coconut shrimp that’s low-carb and perfect for anyone following a keto diet.

The shrimp is lightly coated in a mixture of unsweetened shredded coconut and almond flour, fried to golden perfection, and paired with a zesty dipping sauce.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 large eggs
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• Coconut oil (for frying)

Dipping Sauce:

• 1/4 cup mayonnaise
• 1 tbsp sugar-free ketchup
• 1 tsp hot sauce (optional)
• Juice of 1/2 lime

Instructions:

1. Prepare the shrimp by patting them dry with a paper towel.
2. In a bowl, combine the shredded coconut, almond flour, garlic powder, paprika, salt, and pepper.
3. In another bowl, whisk the eggs until well-beaten.
4. Heat coconut oil in a frying pan over medium heat.
5. Dip each shrimp into the egg mixture, then coat it with the coconut mixture, pressing gently to ensure an even coating.
6. Fry the shrimp in the hot oil for 2-3 minutes on each side, or until golden brown and crispy.
7. In a small bowl, mix the mayonnaise, ketchup, hot sauce, and lime juice to make the dipping sauce.
8. Serve the crispy coconut shrimp with the dipping sauce on the side.

This crispy coconut shrimp is a crowd-pleaser with its crunch and tropical flavor. It’s a perfect appetizer or a light meal that pairs wonderfully with a side of keto-friendly vegetables.

The dipping sauce complements the shrimp perfectly, bringing out the richness of the coconut and enhancing the overall flavor.

Keto Coconut Shrimp with Avocado Salsa

This recipe takes coconut shrimp to the next level with a fresh and creamy avocado salsa, making it both refreshing and satisfying.

The shrimp are coated in a keto-friendly batter and paired with a zesty avocado salsa for a balanced dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup coconut flour
• 2 eggs, beaten
• 1 tsp onion powder
• 1 tsp cumin
• Salt and pepper, to taste
• Avocado Salsa:
  • 2 ripe avocados, diced
  • 1/2 red onion, finely chopped
  • 1 small jalapeno, diced (optional)
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the shredded coconut, coconut flour, onion powder, cumin, salt, and pepper.
3. In another shallow bowl, beat the eggs.
4. Dip each shrimp into the beaten eggs, then coat them in the coconut mixture, pressing lightly to adhere.
5. Arrange the shrimp on the prepared baking sheet and bake for 12-15 minutes, flipping halfway through, until the shrimp are golden and cooked through.
6. While the shrimp bake, prepare the avocado salsa by combining the diced avocados, red onion, jalapeno, lime juice, salt, and pepper in a bowl.
7. Once the shrimp are cooked, serve them topped with the avocado salsa.

The combination of crispy coconut shrimp with creamy, tangy avocado salsa creates a perfect balance of textures and flavors.

The healthy fats from the avocado and the crunch of the shrimp make this dish a filling yet low-carb option, ideal for those following a keto lifestyle. The salsa adds a refreshing contrast to the shrimp’s richness, making every bite a delight.

Garlic Butter Keto Coconut Shrimp

If you love the taste of garlic butter and shrimp, this keto coconut shrimp recipe is a must-try.

The shrimp are sautéed in a rich garlic butter sauce and then coated in coconut for a decadent, low-carb dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
2. In a shallow bowl, combine the shredded coconut, almond flour, salt, and pepper.
3. Dip each shrimp into the coconut mixture, pressing gently to coat.
4. In the same skillet, add the remaining butter and sauté the coconut-coated shrimp for 2-3 minutes on each side, until golden brown and crispy.
5. Once the shrimp are cooked, remove them from the skillet and toss them in the garlic butter sauce.
6. Serve the shrimp garnished with fresh parsley.

This garlic butter keto coconut shrimp is rich, indulgent, and full of flavor. The crispy coconut coating and the rich garlic butter sauce combine beautifully to create a dish that is both satisfying and low-carb.

The butter adds a touch of luxury, making this shrimp recipe feel like a special treat. It’s perfect for a keto dinner or a gathering with friends and family.

Spicy Keto Coconut Shrimp Tacos

These keto coconut shrimp tacos offer a twist on the traditional taco with a crispy shrimp filling that’s lightly coated in coconut and served in low-carb taco shells.

The spicy slaw and creamy avocado dressing bring all the flavors together in one delicious bite.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1 egg, beaten
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 1 tbsp olive oil (for frying)
• Low-carb tortillas (or lettuce wraps for an even lighter option)
• Spicy Slaw:
  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
• Avocado Dressing:
  • 1 ripe avocado
  • 1/4 cup Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional)
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, chili powder, cumin, salt, and pepper.
2. In another bowl, beat the egg.
3. Heat olive oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat them in the coconut mixture. Fry in the skillet for 2-3 minutes per side, or until golden brown and crispy.
5. While the shrimp cook, prepare the spicy slaw by combining the shredded cabbage, carrots, apple cider vinegar, olive oil, smoked paprika, salt, and pepper in a bowl.
6. For the avocado dressing, blend the avocado, Greek yogurt, lime juice, hot sauce, salt, and pepper until smooth.
7. Once the shrimp are cooked, assemble the tacos by placing the shrimp on low-carb tortillas or lettuce wraps, adding the spicy slaw, and drizzling with the avocado dressing.

The combination of crispy coconut shrimp with the spicy slaw and creamy avocado dressing offers an exciting explosion of flavors and textures.

This recipe gives you the satisfaction of tacos without the carbs, and the vibrant toppings add a refreshing contrast to the shrimp. These tacos are perfect for a keto-friendly meal that feels indulgent yet healthy.

Keto Coconut Shrimp and Zucchini Noodles

This keto coconut shrimp and zucchini noodles dish offers a low-carb and flavorful alternative to pasta.

The coconut shrimp pairs beautifully with the light zucchini noodles, and a tangy lemon-butter sauce ties it all together in a simple yet satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup coconut flour
• 2 eggs, beaten
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp butter
• 1 lemon, juiced and zest
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the shredded coconut, coconut flour, salt, and pepper.
3. Dip the shrimp into the beaten eggs, then coat them with the coconut mixture.
4. Arrange the shrimp on the baking sheet and bake for 10-12 minutes, flipping halfway through, until golden and crispy.
5. While the shrimp bake, sauté the zucchini noodles in a pan with 1 tablespoon of butter over medium heat for 3-4 minutes, or until tender.
6. In a small skillet, melt the remaining tablespoon of butter and add the lemon juice and zest. Stir to combine.
7. Toss the cooked zucchini noodles in the lemon-butter sauce, then sprinkle with Parmesan cheese, salt, and pepper.
8. Serve the zucchini noodles topped with the crispy coconut shrimp and garnish with fresh parsley.

This keto coconut shrimp with zucchini noodles recipe is a perfect low-carb alternative to traditional pasta dishes. The crispy shrimp provide a satisfying crunch, while the zucchini noodles add a light and fresh base for the flavorful lemon-butter sauce.

The Parmesan cheese brings a touch of richness that complements the shrimp beautifully, making this dish a complete and satisfying meal.

Keto Coconut Shrimp Skewers with Cilantro-Lime Dip

Grilled coconut shrimp skewers are a fun and easy way to enjoy a keto-friendly seafood dish.

Served with a refreshing cilantro-lime dip, these shrimp skewers are perfect for a light dinner or an appetizer at a gathering.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1 egg, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oil (for grilling)
• 4-6 wooden skewers (soaked in water for 30 minutes)

Cilantro-Lime Dip:

• 1/2 cup Greek yogurt
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. In a shallow bowl, combine the shredded coconut, almond flour, garlic powder, onion powder, salt, and pepper.
3. Dip each shrimp into the beaten egg, then coat it with the coconut mixture.
4. Thread the shrimp onto the skewers, ensuring they’re spaced evenly.
5. Brush the shrimp skewers with olive oil and grill them for 2-3 minutes on each side, or until golden brown and cooked through.
6. While the shrimp cooks, prepare the cilantro-lime dip by mixing the Greek yogurt, cilantro, lime juice, olive oil, salt, and pepper in a small bowl.
7. Once the shrimp skewers are ready, serve them with the cilantro-lime dip on the side.

These keto coconut shrimp skewers are a delightful way to enjoy shrimp with a burst of fresh flavors from the cilantro-lime dip.

The coconut coating adds a tropical touch, while the yogurt-based dip offers a creamy, tangy contrast. Whether you’re grilling for a family dinner or serving them at a party, these skewers are sure to impress!

Keto Coconut Shrimp with Lemon Garlic Aioli

This recipe for keto coconut shrimp paired with a zesty lemon garlic aioli offers a crispy, crunchy shrimp experience with a tangy, creamy dip that elevates the dish.

It’s perfect for those who love bold flavors and want a satisfying yet low-carb meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp olive oil (for frying)
• Lemon Garlic Aioli:
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, mix together the shredded coconut, almond flour, garlic powder, onion powder, salt, and pepper.
2. In another bowl, beat the eggs.
3. Heat olive oil in a large skillet over medium heat.
4. Dip each shrimp into the beaten eggs, then coat them in the coconut mixture.
5. Fry the shrimp in the skillet for 2-3 minutes per side, or until golden brown and crispy.
6. While the shrimp cooks, prepare the lemon garlic aioli by mixing mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth.
7. Once the shrimp is cooked, serve with the lemon garlic aioli on the side.

This keto coconut shrimp with lemon garlic aioli offers an indulgent, crispy dish that feels rich and satisfying but is still perfectly keto-friendly.

The tangy aioli complements the crispy coconut coating on the shrimp, bringing a burst of flavor with each bite. It’s ideal as an appetizer, a light meal, or even as a party platter that everyone will enjoy.

Coconut Shrimp Stir-Fry with Cauliflower Rice

For a keto-friendly dinner that’s quick, flavorful, and filling, this coconut shrimp stir-fry with cauliflower rice hits the mark.

The shrimp are coated in a crispy coconut crust, and when paired with sautéed vegetables and cauliflower rice, it makes a well-rounded, low-carb meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tbsp coconut oil (for frying)
• 2 cups cauliflower rice (store-bought or homemade)
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
• Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, salt, and pepper.
2. In another bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium heat.
4. Dip each shrimp into the beaten eggs, then coat them in the coconut mixture.
5. Fry the shrimp in the skillet for 2-3 minutes per side until crispy and golden brown. Remove and set aside.
6. In the same skillet, add the garlic, bell pepper, onion, and snap peas, and sauté for 4-5 minutes, until the vegetables are tender.
7. Add the cauliflower rice to the skillet and stir-fry for another 3-4 minutes. Add the soy sauce, salt, and pepper to taste.
8. Serve the coconut shrimp on top of the cauliflower rice stir-fry.

This coconut shrimp stir-fry with cauliflower rice is a fantastic low-carb dish that combines the crispy coconut shrimp with the savory flavors of stir-fried vegetables.

The cauliflower rice serves as a perfect base for the dish, offering a rice-like texture without the carbs. It’s a well-balanced, satisfying meal that’s perfect for a quick keto dinner.

Crispy Keto Coconut Shrimp with Pesto Zoodles

This crispy keto coconut shrimp paired with pesto zucchini noodles (zoodles) is a fresh and flavorful way to enjoy shrimp while staying within your keto goals.

The combination of crispy shrimp and fresh pesto sauce creates a dynamic dish that’s both light and filling.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup coconut flour
• 2 eggs, beaten
• 1 tbsp olive oil (for frying)
• 2 medium zucchinis, spiralized into noodles (zoodles)
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese
• 2 tbsp olive oil
• 1 garlic clove
• Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, coconut flour, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat olive oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg mixture, then coat it in the coconut mixture. Fry in the skillet for 2-3 minutes per side until golden and crispy.
5. While the shrimp cooks, make the pesto by blending the basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper in a food processor until smooth.
6. In a separate skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until slightly softened.
7. Toss the zoodles in the pesto sauce, then serve with the crispy coconut shrimp on top.

This crispy keto coconut shrimp with pesto zoodles is a fresh and flavorful combination that’s perfect for a light but satisfying meal.

The pesto adds a rich, herbaceous flavor to the zucchini noodles, while the coconut shrimp provides a satisfying crunch. It’s a keto-friendly dish that’s simple to make but packed with delicious flavors that will leave you feeling full and content.

Keto Coconut Shrimp with Garlic-Parmesan Asparagus

This keto coconut shrimp paired with garlic-parmesan asparagus is a match made in heaven.

The crispy shrimp offers a satisfying crunch, while the garlic-parmesan asparagus provides a savory, flavorful side dish. Together, they create a balanced, delicious meal that’s both low-carb and filling.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Lemon wedges, for serving

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, smoked paprika, garlic powder, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side, or until golden brown and crispy.
6. While the shrimp cooks, prepare the asparagus by heating olive oil in a separate skillet over medium heat. Add the garlic and sauté for 1-2 minutes.
7. Add the asparagus to the skillet and sauté for 4-5 minutes until tender, stirring occasionally. Sprinkle with Parmesan cheese and cook for an additional 1-2 minutes.
8. Serve the coconut shrimp with the garlic-parmesan asparagus and a squeeze of fresh lemon juice.

This keto coconut shrimp with garlic-parmesan asparagus offers a perfect combination of textures and flavors.

The crispy shrimp and savory asparagus work together harmoniously, creating a filling and satisfying meal that’s rich in flavor and low in carbs. The Parmesan cheese adds a delicious salty note, making this dish ideal for a keto-friendly dinner.

Keto Coconut Shrimp with Spicy Mango Salsa

This keto coconut shrimp with spicy mango salsa brings together a tropical, tangy, and slightly spicy combination that’s perfect for a refreshing low-carb meal.

The crispy coconut shrimp is complemented by a vibrant, zesty mango salsa that adds a burst of sweetness and spice.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Spicy Mango Salsa:
  • 1 ripe mango, diced
  • 1 small red onion, finely chopped
  • 1 small jalapeño, minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, chili powder, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side until golden brown and crispy.
6. While the shrimp cooks, prepare the mango salsa by combining the diced mango, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl.
7. Once the shrimp is cooked, serve it with the spicy mango salsa on top.

The combination of crispy coconut shrimp with the sweet and spicy mango salsa offers a burst of vibrant, tropical flavors that are sure to please your taste buds.

The heat from the jalapeño in the salsa balances the sweetness of the mango, while the shrimp provides a satisfying crunch. It’s a light, refreshing, and keto-friendly meal perfect for warm weather or a fun weeknight dinner.

Keto Coconut Shrimp with Spinach and Artichoke Dip

This keto coconut shrimp with spinach and artichoke dip is a hearty, indulgent meal that’s both creamy and crispy.

The shrimp is coated in a coconut crust, fried to perfection, and served with a rich, cheesy spinach and artichoke dip that’s sure to satisfy your cravings.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Spinach and Artichoke Dip:
  • 1 cup frozen spinach, thawed and drained
  • 1/2 cup artichoke hearts, chopped
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, paprika, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side, or until golden brown and crispy.
6. While the shrimp cooks, prepare the spinach and artichoke dip by combining the spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper in a bowl. Stir until well combined.
7. Transfer the mixture to a small baking dish and bake at 375°F (190°C) for 10-12 minutes, or until bubbly and golden on top.
8. Serve the coconut shrimp alongside the spinach and artichoke dip.

This keto coconut shrimp with spinach and artichoke dip is a rich, comforting dish that brings together the creamy, cheesy dip with the crispy shrimp.

The combination of flavors and textures in this dish is absolutely indulgent while being perfectly suited to a keto diet. It’s a great choice for a cozy dinner or a decadent appetizer at a gathering.

Keto Coconut Shrimp with Avocado Tomato Salad

This keto coconut shrimp paired with a fresh avocado tomato salad is a perfect combination of crispy, crunchy shrimp and refreshing, juicy veggies.

The avocado adds creaminess, while the bright, tangy salad balances out the richness of the shrimp for a light, satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Avocado Tomato Salad:
  • 2 ripe avocados, diced
  • 2 medium tomatoes, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, paprika, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side until golden brown and crispy.
6. While the shrimp cooks, prepare the avocado tomato salad by combining the diced avocados, tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl.
7. Once the shrimp is cooked, serve it alongside the avocado tomato salad.

This keto coconut shrimp with avocado tomato salad is a perfect meal for a warm day, offering a delicious balance of textures and flavors.

The creamy avocado and tangy lime in the salad pair perfectly with the crispy coconut shrimp, creating a satisfying and refreshing dish that fits perfectly within a keto lifestyle.

Keto Coconut Shrimp with Creamy Cucumber Dill Sauce

Keto coconut shrimp paired with a creamy cucumber dill sauce makes for an irresistible combination of crispy shrimp and a cool, tangy sauce.

The fresh cucumber and dill offer a refreshing contrast to the rich, crunchy shrimp, making this dish perfect for a light yet flavorful meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Cucumber Dill Sauce:
  • 1/2 cup Greek yogurt
  • 1/4 cup cucumber, finely diced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, garlic powder, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side until golden brown and crispy.
6. While the shrimp cooks, prepare the cucumber dill sauce by combining Greek yogurt, diced cucumber, fresh dill, lemon juice, salt, and pepper in a small bowl. Stir until smooth and well combined.
7. Once the shrimp is cooked, serve it with a generous dollop of the creamy cucumber dill sauce on the side.

This keto coconut shrimp with creamy cucumber dill sauce is a light yet rich dish.

The creamy, tangy sauce is the perfect complement to the crispy shrimp, creating a refreshing contrast in flavor. This meal is perfect for a quick and easy keto dinner that doesn’t compromise on taste or texture.

Keto Coconut Shrimp with Roasted Brussels Sprouts

Crispy keto coconut shrimp paired with roasted Brussels sprouts offers a delicious and healthy meal that’s both satisfying and low-carb.

The savory, roasted Brussels sprouts bring out a nutty flavor that complements the sweetness of the coconut shrimp, creating a flavorful and balanced dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the shredded coconut, almond flour, paprika, salt, and pepper.
3. In another shallow bowl, beat the eggs.
4. Heat coconut oil in a large skillet over medium-high heat.
5. Dip each shrimp into the egg, then coat it in the coconut mixture.
6. Fry the shrimp in the skillet for 2-3 minutes per side until golden brown and crispy. Set aside.
7. Toss the Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
8. Roast the Brussels sprouts for 20-25 minutes, or until golden and crispy on the edges, stirring halfway through.
9. Serve the coconut shrimp alongside the roasted Brussels sprouts.

This keto coconut shrimp with roasted Brussels sprouts is a delicious, well-rounded meal that’s rich in flavor and texture.

The crispy shrimp offers a satisfying crunch, while the roasted Brussels sprouts bring a hearty, savory side that perfectly complements the sweetness of the coconut shrimp. It’s a perfect low-carb, keto-friendly meal for any night of the week.

Keto Coconut Shrimp with Spicy Garlic Butter Sauce

This keto coconut shrimp paired with spicy garlic butter sauce brings bold, flavorful heat and a buttery richness to the dish.

The crispy shrimp are dipped in a rich, spicy butter sauce that adds an extra layer of depth and complexity, making it a perfect low-carb treat for seafood lovers.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Spicy Garlic Butter Sauce:
  • 1/2 cup unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes (adjust for spice level)
  • 1 tbsp fresh parsley, chopped
  • Juice of 1/2 lemon
  • Salt, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, paprika, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp in the skillet for 2-3 minutes per side, until golden brown and crispy.
6. While the shrimp cooks, prepare the spicy garlic butter sauce by melting the butter in a small saucepan over low heat. Add the minced garlic, red pepper flakes, parsley, and lemon juice. Stir to combine and season with salt.
7. Once the shrimp is cooked, toss it in the spicy garlic butter sauce and serve immediately.

This keto coconut shrimp with spicy garlic butter sauce is a rich and indulgent dish with a perfect balance of heat and flavor.

The garlic butter sauce coats the shrimp, creating a savory, spicy finish that will have your taste buds dancing. It’s a great option for anyone craving bold flavors on a keto diet.

Keto Coconut Shrimp with Roasted Red Pepper Sauce

Keto coconut shrimp with roasted red pepper sauce combines the crispy shrimp with a creamy, smoky roasted red pepper sauce that adds depth and richness to the dish.

The contrast between the crunchy shrimp and the smooth, flavorful sauce makes it a perfect meal for anyone following a keto lifestyle.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Roasted Red Pepper Sauce:
  • 1 roasted red pepper, peeled and chopped (or use jarred roasted peppers)
  • 1/4 cup heavy cream
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp fresh basil, chopped
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, smoked paprika, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side until golden brown and crispy. Remove and set aside.
6. While the shrimp cooks, prepare the roasted red pepper sauce. In a blender or food processor, combine the roasted red pepper, heavy cream, olive oil, garlic, and basil. Blend until smooth and season with salt and pepper to taste.
7. Once the shrimp is cooked, serve it drizzled with the roasted red pepper sauce.

This keto coconut shrimp with roasted red pepper sauce is a beautiful dish with bold flavors and a velvety texture.

The smoky, creamy sauce enhances the crispness of the coconut shrimp, creating a delightful contrast that will make this dish a favorite. It’s perfect for a keto dinner when you want something rich and satisfying.

Keto Coconut Shrimp with Cilantro Lime Cauliflower Rice

This keto coconut shrimp paired with cilantro lime cauliflower rice is a fresh, flavorful meal that’s light but satisfying.

The coconut shrimp is crispy and savory, and when combined with the zesty, herbaceous cauliflower rice, it creates a delicious low-carb dinner that’s both filling and refreshing.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Cilantro Lime Cauliflower Rice:
  • 2 cups cauliflower rice (store-bought or homemade)
  • 1 tbsp olive oil
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, garlic powder, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp in the skillet for 2-3 minutes per side until golden brown and crispy. Set aside.
6. While the shrimp cooks, prepare the cauliflower rice. Heat olive oil in a separate skillet over medium heat. Add the cauliflower rice and sauté for 3-4 minutes, stirring occasionally.
7. Add the lime juice, fresh cilantro, salt, and pepper to the cauliflower rice, and mix well.
8. Serve the coconut shrimp on top of the cilantro lime cauliflower rice.

This keto coconut shrimp with cilantro lime cauliflower rice is a light, fresh meal that’s perfect for a healthy dinner. The citrusy and herbaceous rice complements the crispy shrimp, creating a harmonious balance of flavors.

This dish is a great choice for anyone looking to enjoy a satisfying, low-carb meal while still feeling light and refreshed.

Keto Coconut Shrimp with Lemon Basil Zoodles

This keto coconut shrimp with lemon basil zoodles brings together a light yet satisfying dish with the perfect balance of crispy shrimp and fresh zucchini noodles.

The lemon and basil provide a refreshing and herbaceous flavor, perfectly complementing the crunchy, coconut-covered shrimp.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Lemon Basil Zoodles:
  • 2 medium zucchinis, spiralized into noodles
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 2 tbsp fresh basil, chopped
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, garlic powder, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy. Remove from the skillet and set aside.
6. While the shrimp cooks, prepare the lemon basil zoodles. Heat olive oil in a separate skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly tender.
7. Add lemon juice, fresh basil, salt, and pepper to the zoodles. Stir well to combine and cook for an additional minute.
8. Serve the coconut shrimp over the lemon basil zoodles.

This keto coconut shrimp with lemon basil zoodles is a bright and refreshing dish, with the crispiness of the shrimp adding a delightful texture to the fresh, herb-infused zucchini noodles.

The lemon and basil make the zoodles feel light and vibrant, making this dish perfect for a keto-friendly meal that’s full of flavor.

Keto Coconut Shrimp with Cucumber Feta Salad

Keto coconut shrimp with cucumber feta salad is a refreshing, light meal that combines the crispy shrimp with a tangy, creamy salad.

The fresh cucumbers, rich feta cheese, and zesty dressing offer a perfect balance to the crispy shrimp, creating a satisfying, low-carb meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Cucumber Feta Salad:
  • 2 cups cucumber, diced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, paprika, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy. Remove and set aside.
6. While the shrimp cooks, prepare the cucumber feta salad by combining the diced cucumber, crumbled feta, red onion, olive oil, red wine vinegar, oregano, salt, and pepper in a bowl. Toss to combine.
7. Serve the coconut shrimp alongside the cucumber feta salad.

This keto coconut shrimp with cucumber feta salad is a cool and flavorful dish. The creamy, tangy feta and crisp cucumber salad are the perfect contrast to the crunchy coconut shrimp.

The combination of fresh vegetables and savory shrimp makes this a satisfying and refreshing meal.

Keto Coconut Shrimp with Pesto Cauliflower Mash

Keto coconut shrimp with pesto cauliflower mash is a comforting, flavorful dish that combines crispy shrimp with a creamy, aromatic pesto-infused cauliflower mash.

The rich flavors of pesto complement the light, fluffy cauliflower mash, creating a satisfying low-carb meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Pesto Cauliflower Mash:
  • 1 medium head of cauliflower, chopped
  • 2 tbsp olive oil
  • 1/4 cup pesto (store-bought or homemade)
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, garlic powder, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy. Remove from the skillet and set aside.
6. While the shrimp cooks, prepare the pesto cauliflower mash. Steam the cauliflower until tender, about 8-10 minutes.
7. Transfer the steamed cauliflower to a food processor or blender and pulse until smooth.
8. Stir in the olive oil, pesto, salt, and pepper until well combined and creamy.
9. Serve the coconut shrimp on top of the pesto cauliflower mash.

This keto coconut shrimp with pesto cauliflower mash is a rich, comforting meal that delivers the perfect balance of crispy shrimp and creamy cauliflower mash.

The pesto infuses the mash with vibrant, aromatic flavor, creating a delicious, satisfying low-carb dinner that’s perfect for any occasion.

Keto Coconut Shrimp with Roasted Garlic Asparagus

This keto coconut shrimp paired with roasted garlic asparagus offers a simple yet elegant meal that’s rich in flavor.

The crispy coconut shrimp is complemented by the savory roasted garlic asparagus, making it a low-carb, nutrient-packed dish that’s perfect for a keto-friendly dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Roasted Garlic Asparagus:
  • 1 lb asparagus, trimmed
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the shredded coconut, almond flour, paprika, salt, and pepper.
3. In another shallow bowl, beat the eggs.
4. Heat coconut oil in a large skillet over medium-high heat.
5. Dip each shrimp into the egg, then coat it in the coconut mixture.
6. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy. Remove and set aside.
7. While the shrimp cooks, prepare the roasted garlic asparagus. Toss the asparagus with olive oil, minced garlic, salt, and pepper. Spread them out on the baking sheet in a single layer.
8. Roast the asparagus for 15-20 minutes, until tender and slightly crispy.
9. Once the shrimp and asparagus are ready, serve the coconut shrimp alongside the roasted garlic asparagus, topped with a squeeze of fresh lemon juice.

This keto coconut shrimp with roasted garlic asparagus is a light yet flavorful meal.

The crispy shrimp adds texture and richness, while the roasted asparagus brings a savory, garlicky depth that complements the shrimp perfectly. It’s a great option for anyone looking to keep their meal simple, healthy, and keto-friendly.

Keto Coconut Shrimp with Spicy Avocado Crema

Keto coconut shrimp with spicy avocado crema combines crispy shrimp with a creamy, spicy dipping sauce.

The avocado crema is smooth and flavorful, with a hint of heat, making it the perfect accompaniment to the crispy coconut shrimp. It’s a delicious and satisfying low-carb meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Spicy Avocado Crema:
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1 tbsp fresh cilantro, chopped
  • 1-2 tbsp jalapeño, chopped (adjust for spice level)
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, paprika, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy. Remove and set aside.
6. While the shrimp cooks, prepare the spicy avocado crema. In a blender or food processor, combine the avocado, sour cream, lime juice, cilantro, jalapeño, salt, and pepper. Blend until smooth.
7. Once the shrimp is cooked, serve it with a generous dollop of the spicy avocado crema on the side for dipping.

This keto coconut shrimp with spicy avocado crema is a flavorful dish that pairs the richness of the creamy avocado sauce with the crispy shrimp.

The spicy kick from the jalapeño makes this meal extra exciting and perfect for those who love a little heat with their seafood. It’s a great low-carb choice that doesn’t compromise on taste.

Keto Coconut Shrimp with Creamy Spinach Artichoke Dip

Keto coconut shrimp with creamy spinach artichoke dip brings together the crispy shrimp and a rich, indulgent spinach artichoke dip for a fun and satisfying meal.

The dip, packed with creamy cheese and savory spinach and artichokes, perfectly complements the shrimp for a low-carb, delicious treat.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Creamy Spinach Artichoke Dip:
  • 1 cup frozen spinach, thawed and drained
  • 1/2 cup canned artichoke hearts, chopped
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mozzarella cheese, shredded
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, garlic powder, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy. Remove and set aside.
6. While the shrimp cooks, prepare the creamy spinach artichoke dip. In a mixing bowl, combine the spinach, chopped artichokes, cream cheese, sour cream, Parmesan, mozzarella, garlic powder, salt, and pepper. Stir well until all ingredients are combined.
7. Heat the dip in a saucepan over medium heat, stirring occasionally, until the cheese is melted and the dip is creamy and warm.
8. Serve the coconut shrimp alongside the creamy spinach artichoke dip for dipping.

This keto coconut shrimp with creamy spinach artichoke dip is a rich, indulgent dish that’s perfect for a cozy meal.

The crispy shrimp pairs wonderfully with the creamy, cheesy dip, offering a satisfying combination of textures and flavors. It’s a great choice for anyone looking for a low-carb, comforting meal.

Keto Coconut Shrimp with Cabbage Slaw

Keto coconut shrimp with cabbage slaw is a refreshing, crunchy, and flavorful meal that combines the crispy shrimp with a tangy, crisp slaw.

The cabbage slaw adds a perfect balance of freshness, while the shrimp provides a satisfying crunch, making it an ideal low-carb dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Cabbage Slaw:
  • 2 cups shredded cabbage (green or red)
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp erythritol (optional, for sweetness)
  • Salt and pepper, to taste
  • 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, paprika, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy. Remove and set aside.
6. While the shrimp cooks, prepare the cabbage slaw. In a bowl, combine the shredded cabbage, mayonnaise, apple cider vinegar, Dijon mustard, erythritol (if using), salt, and pepper. Toss everything together until well coated.
7. Serve the crispy coconut shrimp alongside the cabbage slaw, garnished with fresh cilantro if desired.

This keto coconut shrimp with cabbage slaw is a light, crisp, and refreshing dish.

The slaw provides a zesty contrast to the rich, crispy shrimp, making it a balanced and satisfying meal. The creamy slaw and crispy shrimp make a perfect keto-friendly combination that’s low-carb and delicious.

Keto Coconut Shrimp with Mango Salsa

Keto coconut shrimp with mango salsa is a vibrant and refreshing dish.

The sweetness of the mango salsa paired with the crispy coconut shrimp creates a perfect balance of flavors, making it a unique and tasty low-carb option for any occasion.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp cumin
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Mango Salsa:
  • 1 ripe mango, peeled and diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 small jalapeño, finely chopped (optional, for heat)
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, cumin, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy. Remove and set aside.
6. While the shrimp cooks, prepare the mango salsa by combining the diced mango, red onion, cilantro, lime juice, jalapeño (if using), salt, and pepper in a bowl. Stir well to combine.
7. Serve the crispy coconut shrimp with a generous scoop of mango salsa on top or on the side for dipping.

This keto coconut shrimp with mango salsa is a flavorful and refreshing dish.

The sweetness of the mango salsa complements the savory shrimp, creating a light, tropical-inspired meal. It’s perfect for a keto-friendly dinner or appetizer that will impress guests and satisfy your taste buds.

Keto Coconut Shrimp with Zesty Dill Yogurt Sauce

Keto coconut shrimp with zesty dill yogurt sauce is a tangy, flavorful combination that elevates the crispy shrimp with a creamy, herby dipping sauce.

The yogurt sauce provides a cool, refreshing balance to the shrimp, with a burst of dill that enhances the overall flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp coconut oil (for frying)
• Zesty Dill Yogurt Sauce:
  • 1/2 cup full-fat Greek yogurt
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, garlic powder, salt, and pepper.
2. In another shallow bowl, beat the eggs.
3. Heat coconut oil in a large skillet over medium-high heat.
4. Dip each shrimp into the egg, then coat it in the coconut mixture.
5. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy. Remove and set aside.
6. While the shrimp cooks, prepare the zesty dill yogurt sauce by combining the Greek yogurt, fresh dill, lemon juice, garlic powder, salt, and pepper in a small bowl. Stir until smooth and well-combined.
7. Serve the crispy coconut shrimp with the zesty dill yogurt sauce on the side for dipping.

This keto coconut shrimp with zesty dill yogurt sauce is a refreshing and tangy dish.

The creamy yogurt sauce with fresh dill enhances the crispy shrimp, creating a delicious contrast. It’s perfect for anyone looking for a flavorful, low-carb, and satisfying meal.