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.
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Prep: 10 minutes Cook: 10 minutes Total: 20 minutes 
Ingredients
Free Printable: Low Carb & Keto Food List
Get It NowInstructions
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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.
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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