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 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Course: Appetizer, Keto, Lunch, Seafood
Cuisine: American
Keyword: coconut, Keto, macadamia nut
Servings: 16shrimp
Calories: 252kcal
Author: Louise Rio
Ingredients
1lb freshfrozen extra-jumbo shrimp, peeled, leaving tails on, and devein
Kosher salt and freshly ground black pepper
½cupcoconut flour
1tspgarlic powder
1tsponion powder
2eggs
2Tbspwater
⅔cupmacadamia nuts, finely chopped
1cupunsweetened 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.