KETO
KETO
MEAL PLAN
FREE PRINTABLE: LOW CARB & KETO FOOD LIST!
Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!
GET IT NOWThis post may contain affiliate links, which help keep this content free. (Full disclosure)
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 Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Go Ad-Free
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 Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
Click underlined ingredients to see where to get them.
Please ensure Safari reader mode is OFF to view ingredients.
Get The Best Flour For This Recipe
Meet Wholesome Yum Blanched Almond Flour and Coconut Flour, with the highest quality + super fine texture, for the best tasting baked goods.
GET FLOURSInstructions
Get RECIPE TIPS 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.
Readers Also Made These Similar Recipes
Made this? Leave a rating!
Share your recipe picture with @wholesomeyum or #wholesomeyum on Instagram or in our Facebook support group, too - I'd love to see it!
Recipe Notes
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!
Want some moral support or recipe help?
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.
Want to save this recipe?
Create a free account to save your favourites recipes and articles!
Sign Up To Save RecipesMore Low Carb Resources
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
How To Start Keto
Keto Sweetener Guide
Macro Calculator
Keto Food List Printable
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
Shop My Must-Have Keto Ingredients
Use the buttons below to buy my new Besti sweeteners and Wholesome Yum keto ingredients, developed by me personally!
Get the full low carb pantry shopping list, browse low carb product discounts, and visit my Amazon Shop!
39 Comments
Chelsea Wilhelm-Maskis
Turned out perfect! I used much bigger shrimp so didn’t have as many as the recipe called for. It was the perfect amount of coconut and crispiness. Used butter as a dip. Neither my fiancé nor I are really huge shrimp fans but this recipe was so good I will definitely make it again!
Kim
Absolutely delicious! The recipe would not be for “sweeter” shrimp like in some restaurants. Definitely more savory, although a sweet Thai chili sauce may make it sweeter.
We used your Mayo/sriracha sauce which was awesome. Definitely a new favorite.
As an aside, this was the first recipe I used from the meal app. I’ve made your recipes for a long time. Cucumber salad as a yummy side. Thanks, Maya!
Cyndi Polanco
I tried the recipe but my family didn’t like it. They felt the coconut was not golden and crisp like the fried recipes. Thank you for sharing it.
Wholesome Yum M
Hi Cyndi, I am sorry this recipe didn’t meet your expectations. I have a few other shrimp recipes to try if you like. Here’s Shrimp Scampi, Cajun Shrimp Caesar Salad, Spicy Keto Thai Shrimp.
Blair
I made them in the air fryer. 4 mins at 400 degrees and then flipped and cooked an additional 3 mins. Came out perfect. I think a sweet chili dipping sauce would be ideal. But I made a mayo and sriracha dipping sauce that wasn’t terrible to go with them. A little bland without a sauce…and I needed to add in some more fat.
Christi Searls
Very easy and so good!!!
Sabrina
I have precooked frozen shrimp. Wondering if they’d be able to used and just cook for a shorter time?
Wholesome Yum M
Hi Sabrina, I have not tested this with pre-cooked shrimp, and am not sure how it would turn out. The worry would be to overcook and end up with rubbery shrimp. Please let us know how the recipe turns out if you decide to try it.
Jeanie
Not sure what I did wrong but mine turned out very dry and not sweet at all. Barley any coconut flavor. The reviews all say how delicious these are. I followed directions and recipe exactly. Any pointers?
Wholesome Yum M
Hi Jeanie, I’m sorry the recipe didn’t turn out as expected. The coconut flavor comes out in the oven as the coconut flakes turn golden. Did you coconut gain any color?
Valerie
This was such a hit! I will be making it again! I chose to use a chili garlic aioli instead of sweet and it was a great taste comparison and I used my air fryer with the racks! So easy because it has a shrimp button
Chrissy
Very good! I did pan fry them because I wanted them to definitely be crunchy! Did not miss the regular flour. My kids even approved and wanted seconds!
Kenzie
I know it says 4 servings , is that only 4 shrimp?? Sorry I’m confused about the servings.
Wholesome Yum M
Hi Kenzie, Divide up 1 lb of shrimp evenly between 4 servings. I approximated anywhere form 42 – 48 shrimp depending on size. So that would mean a serving is roughly 10 – 14 shrimp.
Lacey
Has anyone tried these in an air fryer?
Maya | Wholesome Yum
Hi Lacey, I haven’t tried it but think it would definitely work. I’d estimate 3 minutes per side at 400 degrees in the air fryer.
Brittney
Hi! First of all, I love everything I’ve made from your site! I’m excited to try this recipe for my meal prep this week. I am wondering if I can save the egg wash and prepare the shrimp fresh each day? Or can I store the prepared shrimp in the fridge and bake it each day? Lol I’d like to eat everything fresh each day! Thank you!
Wholesome Yum M
Hi Brittany, I would avoid preparing the shrimp ahead and leaving uncooked if you can. The coating won’t like sitting in the fridge overnight or longer. If possible it’s best to coat the shrimp and cook on the same day. If you would like to do a large batch, then I suggest coating and cooking on the same day, then freezing in a single layer in the freezer. Frozen shrimp can then be transferred to a freezer bag.
Cathy Gordon
Could you Air Fry this. Any Recommendations for time if set at 400?
Wholesome Yum M
Hi Cathy, Yes that should work just fine. You can follow the cooking time as written in the recipe.
owen
What happens if you don’t have a rack to put the shrimp on? can I just use parchment paper on a cookie sheet?
Also, could I cook it at 375 instead of 400? if so, how much cook time are we talking about?
Wholesome Yum M
Hi Owen, If you don’t have a rack, then yes, I think parchment paper on a cookie sheet would work fine. I wouldn’t change the oven temperature if you don’t have to. Shrimp need to cook quickly, so lowering the temperature would mean they would have to be in the oven longer and possibly become rubbery.
James Thomas
The video link(s) is missing or VERY hard to find.
Maya | Wholesome Yum
Hi James, The video for each recipe, when available, is always right above the recipe instructions on the recipe card. 🙂
Cheryl
Perfect!
Patti
These tasted uhmazing!!! Any good tips to keep coconut flakes on the shrimp? Most of mine flaked off when I flipped them (with tongs).
Jules Shepard
Just LOVE this recipe! You kinda feel like you’re cheating a bit right? I’ve already pinned this one!
Beth
I love that you give us an option to bake this style of shrimp and still end up with a crispy result!
Liz
Thank you for such clear, concise directions! This coconut shrimp turned out crispy and delicious!! We all loved it!
Valentina
Oh my gosh, this shrimp recipe is so delicious! Love the touch of paprika in the crust. 🙂
Diana Reis
Amazing taste and texture. The outside is nice and crunchy. These really feel like a treat and not a diet dish at all.
Veena Azmanov
This is awesome. Healthier and tastier and unique too.A must try option.
Susan
This is absolutely my husband’s favorite way to have shrimp! I haven’t made it because I don’t want to fry it. Thanks for a great recipe that’s baked! And thanks for the tips on storing and freezing!
Michelle
These look delicious! I love coconut shrimp and can’t wait to try a healthier version 😀
Carolyn Carsten
I just pre-ordered your book!
Can I get the honey mustard recipe ahead of time 🙂
Thanks for all you do!
Carolyn
Wholesome Yum
Hi Carolyn! Sorry, you’ll have to wait til release day. 🙂 In the meantime, you’ll get some bonuses soon with a few exclusive cookbook recipes.
Julianna
Hi,
Thank you for this recipe! My daughter is on a medical low carb diet and we have been missing our coconut shrimp:-) I will make this with chicken tenders as well!! We found the smoked paprika way overwhelming though. I had some shrimp left which I made with only some sweet paprika and it came out divine. Also, our convectional oven crisped it up nicely so we didn’t need to use the broiler.
Debbi
Does the coconut get good and toasted during the baking, or would it be better to toast it a little before coating the shrimp?
This looks really great!
Wholesome Yum M
Hi Debbie, Check out the video in the recipe card. If you like your coconut toasted more than that, then you can put it in the oven for a few minutes before using it to coat your shrimp.