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Ready to learn how to make coconut shrimp? (Hint: it’s easy!) This quick keto coconut shrimp recipe is incredibly addicting, it’s sooooooo good. It’s slightly sweet, slightly savory, and a little crunchy. Just how I want my baked coconut shrimp! And as you’ve come to expect from the recipes I share here, this healthy coconut shrimp is made with just 6 ingredients – many of them pantry staples.
The great thing about coconut shrimp is it’s easy to make it naturally low carb and without any flour. All you need is coconut, in the form of coconut flour and coconut flakes. Try it out for an appetizer or light meal – and don’t forget to double the batch because you’re going to love it!
How To Make Coconut Shrimp
If you’re wondering how to make coconut shrimp… I’ve got the three easy steps:
- Prep your breading stations. Arrange three bowls – one with the seasoned flour (made from coconut flour, garlic powder, smoked paprika, sea salt, and black pepper), one with beaten eggs, and one with coconut flakes.
TIP: You’ll be dipping the shrimp into them in that order, so it helps to arrange them in the same order listed.
- Bread the shrimp. Dredge the shrimp in seasoned coconut flour, dip in the egg mixture, and press in the coconut flakes.
TIP: After breading, place the shrimp directly onto an oven-safe cooling rack over a baking pan. The rack makes a huge difference in making the shrimp crispy!
- Bake. The shrimp take about 10-12 minutes, or until golden brown.
What Is Coconut Shrimp?
Traditional coconut shrimp is breaded shrimp that has been breaded in flour and coconut and deep fried.
This healthy coconut shrimp is a lighter, more nutritious option. And you’re going to love it! It has all of the coconut flavor you want, without the white flour and oil you don’t.
Keto Coconut Shrimp Ingredients
Coconut shrimp ingredients are super simple and easy to find:
- Shrimp – Raw shrimp works best. You can buy the kind with the tail on to hold onto, or without the tail to just pop into your mouth.
- Coconut flour – Instead of white flour, this keto coconut shrimp recipe uses coconut flour. More coconut flavor, less carbs!
- Eggs – The egg wash helps the coconut coating stick to the shrimp.
- Coconut flakes – Make sure to buy unsweetened coconut flakes! Smaller flakes stick to the shrimp better than larger ones.
- Seasonings – We’re seasoning our coconut flour with a simple mix of garlic powder, smoked paprika, sea salt, black pepper.
Can You Bake Coconut Shrimp?
Yes, you can definitely bake coconut shrimp. It’s typically deep-fried, but we’re baking it which is cleaner AND easier. 🙂
Is Coconut Shrimp Keto?
This keto baked coconut shrimp is definitely keto! But coconut shrimp that you find at the grocery store or out at a restaurant would most likely not be keto. Most versions are made with a flour-based breading and then deep fried.
Coconut Shrimp Dipping Sauce
My favorite sauce for coconut shrimp is sugar-free “honey” mustard, as shown in the photos here. You can find it in The Wholesome Yum Easy Keto Cookbook.
How To Store Baked Coconut Shrimp
Coconut crusted shrimp is really best fresh as you want the breading mixture to stay fresh and crunchy.
You can store the shrimp in the refrigerator in an airtight container and broil them for 1-2 minutes per side until heated through, being careful not to overcook the shrimp.
How To Freeze Healthy Coconut Shrimp
You can freeze this coconut shrimp recipe. Place the baked coconut shrimp on a small pan that can fit in your freezer, in a single layer, and freeze until frozen solid. (You can line with pieces of parchment paper between layers if you can’t fit them onto one layer on the pan.) Then, you can transfer them to a freezer bag.
To reheat, bake at 350 degrees F until shrimp is heated through. Be careful not to overheat, so that the shrimp doesn’t get rubbery.
What To Serve With Keto Coconut Shrimp
This coconut shrimp recipe doesn’t need much, just a light side dish to turn it into a full meal. I love serving it with an easy keto low carb salad or vegetable side dish. Here are a few ideas to get you started:
- Simple Oriental Asian Cabbage Salad – This slaw is a fresh and bright salad to serve alongside keto coconut shrimp.
- Low Carb Broccoli Cauliflower Salad – This salad gets better with time, so it’s perfect to make ahead.
- Easy Cold Roast Vegetable Salad – If you like your veggies cooked, this salad is for you!
- Low Carb Jicama Fries – This recipe is for making them as chili cheese fries, but you can keep them plain to pair with this baked coconut shrimp recipe.
Not a fan of shrimp? Try coconut chicken tenders instead.
Tools To Make Baked Keto Coconut Shrimp:
Click the links below to see the items used to make this recipe.
- Glass Nesting Bowls – The bowls I use all the time, for mixing, and they work great for breading, too.
- Nonstick Cooling Rack – When you’re making coconut shrimp recipes not fried, you need to bake them on a cooling rack so that the hot air can circulate around all sides of the shrimp.
- Oil Mister – This helps coat the nonstick cooking rack so that none of the baked coconut shrimp batter sticks to the rack.
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
Baked Keto Coconut Shrimp Recipe
See how to make coconut shrimp in the oven! Swap the deep-fried version for this healthy baked coconut shrimp. This keto coconut shrimp recipe has just 6 ingredients and 5 grams net carbs.
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
If your shrimp is frozen, run it under luke-warm water to thaw it a bit. Pat dry.
Arrange three bowls - one with beaten eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
Dredge each piece of shrimp in the coconut flour mixture, dip in the egg shaking off the excess, and finally press/roll in the coconut flakes. Place on the wire rack.
Bake the shrimp for 4 minutes. Flip and cook for 5-6 more minutes, until firm and cooked through. Place under the broiler for 1-2 minutes, until lightly golden.
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Serving size: 6 shrimp
Nutrition info only includes 2 tablespoons coconut flour, because 1 tablespoon will be left over. We use a little extra so that it's easier to dredge the shrimp.
Want the sugar-free honey mustard recipe shown in the photos? It's in The Wholesome Yum Easy Keto Cookbook!
Video Showing How To Make Coconut Shrimp:
Don't miss the VIDEO above - it's the easiest way to learn how to make Coconut Shrimp!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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