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Ready to learn how to make coconut shrimp? (Hint: it’s easy!) This quick keto coconut shrimp recipe is irresistible, 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 grains (like keto grits and shrimp!). All you need is coconut, in the form of coconut flour and coconut flakes. It cooks up light and crispy, just like air fryer shrimp or keto bang bang shrimp. 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 keto honey mustard, as shown in the photos here. You can find another version of 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
Tap 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.
Baked Keto Coconut Shrimp Recipe
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.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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If your shrimp is frozen, run it under luke-warm water to thaw it a bit. Pat dry.
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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.
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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.
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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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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!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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56 Comments
Jo
0Are you supposed to use fine coconut flakes or large? I used a combination. I used pre cooked shrimp and cooked for the same amount of time. I found it a bit hard to keep the coconut on especially when turning. They were still good and I enjoyed making them.
Wholesome Yum D
0Hi Jo, I used medium in this recipe.
Claire
0Hey there, I have a quick question…I bought this huge bag of SandBar jumbo shrimp, I just realized they are already cooked. Is there any way to use precooked shrimp for this recipe or would that be impossible because the shrimp would be overcooked?
Thank you in advance!
Wholesome Yum D
0Hi Claire, You can try it, but you are right they would likely be overcooked.
Rochelle
0I haven’t made this yet, but I need to know what the sodium content is, per serving? Thank you.
Wholesome Yum D
0Hi Rochelle, Nutrition facts are provided as a courtesy. If you have questions about calculations please see our nutrition policy.
Jack
0I love these. I have made them twice already. They satisfy my cravings for small finger foods. They are perfect to eat when you are curled up on the couch with a Netflix movie. Awesome recipe.
Lawrence Edward Greene
0I made this tonight 11/21/2021. It’s was different from the ethnic Italian food I make daily, but that’s what I wanted. The shrimp was a bit overcooked, my fault. I couldn’t taste anything Cajun, I will adjust. I will make this again and I appreciate the recipe. I wrote it down in my recipe book, not many recipes have that honor. I don’t have a rack so I put it on a parchment paper cookie sheet and didn’t turn it. I’m thinking maybe more garlic and definitely more salt. Still 5 stars! Yay!
Amy
0What dip is she using?
Wholesome Yum D
0Hi Amy, This is sugar-free “honey” mustard that you can find in my Easy Keto Cookbook.
Lori
0Wonderful base recipe, but I like it a little sweeter! I’ve made this a couple of times in a standard oven, an air fryer, and fried in oil. There is a trick for anyone without a rack – crumpled then partially flattened heavy-duty aluminum foil – lets more air circulate and excess oil drain away than a flat surface. The oven and the air fryer do better getting golden/crisp if the prepared shrimp is spritzed with oil. I like frying in oil to make this dish completely satiating but it isn’t as light. I recommend throwing a tablespoon of coconut flour in with the coconut shreds. Though harder to find, using the recommended smaller shreds is the right way to go. For a copycat Red Lobster Parrot Isle, go jumbo, skip the paprika and add a little onion powder as well as a bit of sweetener to both the egg wash and shreds. The copycat keto Pina Colada sauce is mayo, coconut cream, lime powder/juice, sweetener, a little bit of sugar-free pineapple jam and some more pineapple extract thinned with a little coconut milk. I’ve brought the sauce to the restaurant this Labor Day and had servers try it to then say it was spot-on as theirs does not contain any rum too. The dish is lovely with any dipping sauce but I also like a bang-bang sauce of mayo and sweet chili sauce – again sweeter than Maya’s that uses sriracha. Won’t need any fat bombs after basing sauces on the mayo! I hope this helps anyone with a hankering for Red Lobster!
Debbie Gulling
0My family enjoyed the coconut shrimp I made from your recipe. Thank you!
KM
0Hello, I thoroughly enjoyed the ease of prep and the delicious results of this recipe. Thank you
Rhonda
0I love this recipe. Don’t change a thing!
Marilyn
0I really love this recipe! My husband said it is really good. I cooked in an air fryer. Thank you for this awesome recipe.
Anna
0My parents said this was the best shrimp they’d ever had. The recipe is pretty fool-proof and full of coconut flavor. Just don’t leave it under the broiler too long and burn it like I nearly did!!
Rose
0Great recipe! So flavorful and the shrimp were perfectly done! I used xtra large shrimp. So easy too! 5 stars! Thank you Maya
Chelsea Wilhelm-Maskis
0Turned 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
0Absolutely 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
0I 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
0Hi 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
0I 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
0Very easy and so good!!!
Sabrina
0I have precooked frozen shrimp. Wondering if they’d be able to used and just cook for a shorter time?
Wholesome Yum M
0Hi 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
0Not 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
0Hi 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
0This 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
0Very 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
0I know it says 4 servings , is that only 4 shrimp?? Sorry I’m confused about the servings.
Wholesome Yum M
0Hi 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
0Has anyone tried these in an air fryer?
Maya | Wholesome Yum
0Hi 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
0Hi! 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
0Hi 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
0Could you Air Fry this. Any Recommendations for time if set at 400?
Wholesome Yum M
0Hi Cathy, Yes that should work just fine. You can follow the cooking time as written in the recipe.
owen
0What 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
0Hi 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
0The video link(s) is missing or VERY hard to find.
Maya | Wholesome Yum
0Hi James, The video for each recipe, when available, is always right above the recipe instructions on the recipe card. 🙂
Cheryl
0Perfect!
Patti
0These 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
0Just LOVE this recipe! I’ve already pinned this one!
Beth
0I love that you give us an option to bake this style of shrimp and still end up with a crispy result!
Liz
0Thank you for such clear, concise directions! This coconut shrimp turned out crispy and delicious!! We all loved it!
Valentina
0Oh my gosh, this shrimp recipe is so delicious! Love the touch of paprika in the crust. 🙂
Diana Reis
0Amazing taste and texture. The outside is nice and crunchy. These really feel like a treat and not a diet dish at all.
Veena Azmanov
0This is awesome. Healthier and tastier and unique too.A must try option.
Susan
0This 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
0These look delicious! I love coconut shrimp and can’t wait to try a healthier version 😀
Carolyn Carsten
0I just pre-ordered your book!
Can I get the honey mustard recipe ahead of time 🙂
Thanks for all you do!
Carolyn
Wholesome Yum
0Hi 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
0Hi,
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
0Does 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
0Hi 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.