Crispy, flavorful, and perfect for low-carb living, this recipe brings together the sweetness of coconut with tender shrimp for a satisfying snack or meal. It’s an easy way to enjoy a delicious treat without breaking your keto goals.
Start by lining a baking sheet with parchment paper, and set another sheet aside with a few layers of paper towels to drain the shrimp later. In a small bowl, mix together the coconut flour, onion powder, and garlic powder. In a separate bowl, beat the eggs until smooth.
Pulse the macadamia nuts in a food processor just until they’re coarsely chopped—be careful not to overdo it or they’ll get too clumpy. Transfer the nuts to a third bowl and stir in the shredded coconut until everything is well combined.
Take each shrimp and give it a light coating in the coconut flour mixture, then dip it into the beaten eggs, and finally press it into the macadamia-coconut mix so it’s nicely coated. Place the coated shrimp on the parchment-lined baking sheet as you go.
Heat some ghee in a large skillet over medium heat until it’s melted and hot. Add the shrimp and cook them, turning often and adding more ghee if needed, until they’re golden and cooked through—this should take about 1 ½ to 2 minutes on each side. Once done, transfer the shrimp to the paper towels to drain any excess oil. Sprinkle with salt and pepper, and they’re ready to enjoy!
- Use unsweetened shredded coconut to keep the carbs low.
- Make sure the oil is hot before frying to get a crispy coating.
- Pat the shrimp dry before coating to help the batter stick better.
This dish offers a perfect balance of crispy texture and rich coconut flavor while staying low in carbs. It’s a great way to enjoy a crunchy treat without breaking your keto goals. Plus, it’s quick to prepare and satisfies seafood cravings.
Serve with a side of creamy avocado dip or a spicy mayo made with keto-friendly mayonnaise. A fresh green salad or steamed vegetables also pair well to keep the meal light and nutritious.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer to maintain crispiness instead of using a microwave, which can make them soggy.
