Low Carb Coconut Shrimp Recipes

OVEN-BAKED COCONUT SHRIMP (LOW-FAT)

Steps:

• Set oven to 375 degrees F.
• Rinse the shrimp under cold water and pat dry with paper towels.
• In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
• Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
• Place the coconut in a shallow dish.
• Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
• Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
• Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
• Lightly spray the shrimp with cooking spray.
• Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.

BAKED KETO COCONUT SHRIMP RECIPE

Steps:

• 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.

LOW-CARB COCONUT SHRIMP RECIPE

Steps:

• Transfer the defrosted shrimp to a large plate line with paper towels. Next, using another paper towel, pat the shrimp dry to remove any excess moisture.
• Prepare three shallow bowls for breading process. In the first bowl, whisk together all of the ingredients of the breading mixture until thoroughly combined.
• In the second bowl, beat the two eggs together.
• In the final bowl, combine all the ingredients of the coconut mixture and stir until evenly combined.
• Next, one by one, dip the shrimp into each mixture while holding onto the shrimp's tail. Make sure that the shrimp is evenly coated by each mixture. Start out by dipping the shrimp in the breading mixture. Next, dip the shrimp in the egg mixture. Finally, dip the shrimp in the coconut mixture, flipping as necessary to coat each side.
• In a large skillet, add avocado oil (or other high-temperature oil of choice) until it lines the bottom of the pan in 1-2 cm of oil, depending on your preference. Preheat the oil over medium heat until hot before adding the shrimp. Carefully place 4-5 shrimp in the pan at a time. Cook on each side just until golden brown. When thouroughly cooked, transfer shrimp to a plate lined with paper towels to soak up the excess oil. Serving with dipping sauce and garnish with fresh parsley, if desired.

LOW-CARB CREAMY COCONUT SHRIMP

Steps:

• Heat coconut oil in a cast iron skillet over medium to medium-high heat. Stir in shrimp, heavy cream, spinach, flour, garlic powder, and salt. Bring to a boil and cook until shrimp changes color to pink, about 3 minutes. Turn off heat and add pine nuts.