You won’t believe how easy this Keto Coconut Shrimp is to make! And it’s made in the oven to toast the coconut and macadamia nuts perfectly. Try it with my keto friendly recipe Verde Aioli.

These extra jumbo shrimp are dipped in a savory coconut flour mixture, then an egg wash, and finally coated in finely chopped macadamia nuts and unsweetened coconut. Instead of frying them on the stovetop, this recipe uses a baking sheet sprayed with olive oil and another spray on the tops of the shrimp coating. This toasts the macadamia nut and coconut perfectly without any chance of burning.

Extra Jumbo shrimp are usually a little costly but once you’ve tried it you will agree it’s worth it. If you can’t find the extra jumbo, Jumbo shrimp is the next best choice. They are quite “meaty” too, so you won’t be able to eat too many in one serving. They make a great lunch, not just an appetizer.

CAN I MAKE THIS NON KETO?

Yes! Leave out the garlic and onion powders, use all-purpose flour, and use sweetened shredded coconut.

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5 from 1 vote

Keto Coconut Shrimp

You won't believe how easy this Keto Coconut Shrimp is to make! And it's made in the oven to toast the coconut and macadamia nuts perfectly. Try it with my keto friendly recipe Verde Aioli.

Prep Time10

Cook Time18

Total Time28

Course: Appetizer, Keto, Lunch, Seafood

Cuisine: American

Keyword: coconut, Keto, macadamia nut

Servings: shrimp

Calories: 252kcal

Author: Louise Rio

Ingredients

1 lb fresh frozen extra-jumbo shrimp, peeled, leaving tails on, and devein
Kosher salt and freshly ground black pepper
½ cup coconut flour
1 tsp garlic powder
1 tsp onion powder
2 eggs
2 Tbsp water
⅔ cup macadamia nuts, finely chopped
1 cup unsweetened shredded coconut
extra virgin olive oil spray

Instructions

Preheat oven to 425 degrees F. Spray a baking sheet with olive oil; set aside. Lay shrimp on a piece of parchment paper. Season shrimp with salt and pepper. In a shallow dish, stir together coconut flour, garlic powder, and onion powder. In a second shallow dish, whisk together eggs and water. In a third shallow dish mix together macadamia nuts and coconut.
Coat each shrimp coconut flour, lightly coating on all sides, dip in egg mixture, then press into the macadamia-coconut mixture. Arranged coated shrimp on prepared baking sheet pan. Spray the tops of the shrimp with the extra-virgin olive oil.
Bake for 10 minutes, turn and spray with extra-virgin olive oil. Bake for another 8 minutes. Serve with your favorite sauce. It’s great with my Parsley-CIlantro Jalapeno Aioli recipe.

Notes

Per serving- 2 shrimp: 252 cal; 21g fat (9g sat); 14g pro; 8g carb (5g fiber, 2g sugars); 164mg sodium

Nutrition