FREE 5-Ingredient Recipe EBook

• My Coconut Shrimp Recipe Is Crispy And Juicy Without Deep Frying
• Ingredients & Substitutions
• How To Make Coconut Shrimp
• My Recipe Tips
• Coconut Shrimp (Crispy, Easy Recipe) Recipe card
• Coconut Shrimp Sauce Options
• Serving Ideas
• Recipe Reviews

My Coconut Shrimp Recipe Is Crispy And Juicy Without Deep Frying

If you had told me a decade ago that I’d be cooking coconut shrimp , I would have laughed. I didn’t even used to like coconut or shrimp. But over my years of developing healthy recipes , I’ve come to love both of them, and this combination totally won me over. Here’s why:

• Juicy shrimp with light, crunchy coating – They’re a little sweet, a little savory, and a little crunchy, in all the right ways — without that heavy feeling you get from deep-fried versions. And it’s a nice change of pace from baked shrimp or grilled shrimp when you want a crispy coating.
• Super easy – You only need 6 ingredients, plus salt and pepper.
• Healthier way to make it – Most coconut shrimp recipes I’ve seen use flour or breadcrumbs, and often they’re deep fried. Mine uses actual coconut for both dredging and breading, so it’s naturally gluten-free — and has much less oil.
• 3 ways to cook – I originally baked these, but have since made them on the stovetop and even my air fryer ! I’ll show you all 3 options.
• Versatile – I’ve served these as an appetizer or as a main dish dinner recipe ! There’s no bad time for coconut shrimp. 😉

So, if you’ve got a bag of shrimp and some shredded coconut, make this coconut shrimp recipe with me!

Ingredients & Substitutions

Here I explain the best ingredients for my coconut shrimp recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Shrimp – I highly recommend raw shrimp here, otherwise it overcooks. You can buy it peeled and deveined, or do it yourself. Sometimes I leave the tails on to hold onto, other times I remove them (so you can just pop them into your mouth). I used medium shrimp (41-50 per pound) to test my coconut shrimp recipe, but large shrimp will work, too.
• Wholesome Yum Coconut Flour – I use this for dredging instead of white flour. It’s more coconut flavor and better for you!
• Coconut Flakes – I use unsweetened coconut flakes like these — sometimes they are called shredded coconut. You can use sweetened coconut flakes if you don’t mind the added sugar. I opted for medium-sized flakes for extra texture and crunch, but smaller flakes stick to the shrimp even better. (I use small ones for coconut chicken .) Avoid larger ones, which fall off easily.
• Eggs – To make the coating stick. I haven’t tried egg substitutes here, but sticky ones should work.
• Seasonings – Smoked paprika (or regular paprika also works), garlic powder , sea salt, and black pepper.

How To Make Coconut Shrimp

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Coating:

1. Dry the shrimp. Pat them dry with a paper towel, which will help the coatings stick better.
2. Set up the dredging stations. Arrange three separate bowls — one with whisked eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper. Like my picture below.
3. Coat the shrimp. Dredge each piece of shrimp in the coconut flour mixture, dip in the egg, shake off any excess, and finally press/roll in the coconut flakes. Place on a baking sheet with a wire rack . Repeat with all the shrimp.

Cooking Options:

I’ve baked, pan fried, and air fried these, and they’re all delicious! Pan frying does get you the crispiest exterior, but baking or air frying is more hands-off.

• Bake – Place the coconut shrimp in the oven and bake, flipping halfway through, until firm and fully cooked. Place under the broiler until golden brown. I have this version pictured here.
• Pan fry – Fry them in olive oil over medium heat, until golden and crispy on both sides. For best results, preheat the oil before adding the shrimp.
• Air fry – Cook it like my air fryer shrimp recipe , but with this coconut mixture instead.

My Recipe Tips

• If your shrimp are frozen, thaw them first. I usually just place the bag in a bowl of water and they thaw pretty quickly, but in the fridge overnight works, too.
• Use one hand for the wet ingredients and one for the dry. I use one hand for the flour, the other for the egg dip, and then go back to the first hand for the coconut flakes. This prevents the coating from clumping.
• Don’t crowd the shrimp close together. This applies for any of my cooking methods — oven, air fryer, stovetop. I always leave spaces between the pieces, so they get a chance to brown and cook evenly. If they don’t all fit, cook in batches.
• For the oven method, use a baking sheet with a wire rack if you can. It lets air circulate all around the shrimp, so they get nice and crispy instead of soggy on the bottom.
• Flip very gently to not disturb the coating. I find tongs much faster than a turner, but you have to be careful.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Medium shrimp (raw; ~42-48 shrimp; peeled and de-veined) ▢
• 3 tbsp Wholesome Yum Coconut Flour ▢
• 3 large Eggs (whisked) ▢
• 1 3/4 cup Unsweetened coconut flakes ▢
• 1/4 tsp Garlic powder ▢
• 1/4 tsp Smoked paprika ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢
• Olive oil (optional, only for pan fry method) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. If using the oven or air fryer, preheat it to 400 degrees F (204 degrees C). For the oven method, place a nonstick wire rack onto a lined baking sheet ( This is the set I use ). Spray or brush the rack with oil.
2. If your shrimp are frozen, thaw them first. Pat dry with paper towels.
3. Arrange three bowls — one with whisked eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
4. Dredge each piece of shrimp in the coconut flour mixture, dip in the egg, shake off the excess, and finally press/roll in the coconut flakes. Place on the wire rack if using the oven method, or otherwise a cutting board.
5. Oven method: Bake coconut 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. Pan fry method: Heat 2 tablespoons of olive oil or avocado oil in a large skillet over medium heat. Cook shrimp in a single layer for about 2 minutes per side, until golden brown and cooked through. Air fryer method: Arrange the shrimp in a single layer in the air fryer basket. Air fry for 2-4 minutes, until golden brown and cooked through.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 10-12 shrimp, or 1/4 of the entire recipe

• Tips: Check out my recipe tips above to help you avoid clumping the coating, get a perfectly crispy outside, and a couple notes on specific methods.
• Sauces: See my favorite coconut shrimp sauces to serve these with below.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They do soften, but you can crisp them up again.
• Reheat: I usually toss the coconut shrimp in the air fryer for a minute at 320 degrees F to reheat, but the oven at 350 degrees F works, too. I don’t recommend the microwave.
• Freeze: You can freeze these before or after cooking. I arrange them in a single layer on a lined sheet pan first, to prevent sticking together, than transfer to a zip lock bag and keep frozen for up to 3 months. Cook straight from frozen, no need to thaw!
• Note on nutrition info: The nutrition info only includes 2 tablespoons coconut flour and 2 eggs, because some will be left over. I use a little extra so that it’s easier to coat the shrimp.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Coconut Shrimp Recipe

Coconut Shrimp Sauce Options

I don’t know about you, but I have to have a dipping sauce! Here are my favorites:

• Honey Mustard – My go-to is sugar-free honey mustard , pictured here! It’s sweet, tangy, and creamy all in one.
• Spicy Mayo – My spicy mayo works surprisingly well here if you like a creamy kick.
• Sweet Chili Sauce – I don’t love it, but many people like coconut shrimp with this.
• Honey – You can use regular honey or sugar-free honey , but my personal favorite pairing is this sugar-free jalapeno honey for some heat.
• Aioli – My garlic aioli lacks the sweetness that most coconut shrimp sauces have, but it makes up for it in flavor.

Serving Ideas

My coconut shrimp recipe makes perfect finger food as a healthy appetizer , but I’ve also served it as a main dish! Here are some pairing ideas:

• Salad – For a light meal, top my arugula salad with coconut shrimp, or serve cabbage salad or broccoli cauliflower salad on the side.
• Fries – I make garlic parmesan fries when I want more filling comfort food, or jicama fries or healthy zucchini fries for something light.
• Slaw – The flavors here work so well with a sweet, creamy side of broccoli slaw or sugar-free coleslaw .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Coconut Shrimp (Crispy, Easy Recipe)

My coconut shrimp recipe is crispy, easy, and gluten-free, with just 6 ingredients! Make it in the oven, the air fryer, or on the stove.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/coconut-shrimp/

Ingredients

• 1 lb Medium shrimp (raw; ~42-48 shrimp; peeled and de-veined)
• 3 tbsp Wholesome Yum Coconut Flour
• 3 large Eggs (whisked)
• 1 3/4 cup Unsweetened coconut flakes
• 1/4 tsp Garlic powder
• 1/4 tsp Smoked paprika
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper
• Olive oil (optional, only for pan fry method)

Instructions

1. If using the oven or air fryer, preheat it to 400 degrees F (204 degrees C). For the oven method, place a nonstick wire rack onto a lined baking sheet ( This is the set I use ). Spray or brush the rack with oil.
2. If your shrimp are frozen, thaw them first. Pat dry with paper towels.
3. Arrange three bowls – one with whisked eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
4. Dredge each piece of shrimp in the coconut flour mixture, dip in the egg, shake off the excess, and finally press/roll in the coconut flakes. Place on the wire rack if using the oven method, or otherwise a cutting board.
5. Oven method: Bake coconut 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. Pan fry method: Heat 2 tablespoons of olive oil or avocado oil in a large skillet over medium heat. Cook shrimp in a single layer for about 2 minutes per side, until golden brown and cooked through. Air fryer method: Arrange the shrimp in a single layer in the air fryer basket. Air fry for 2-4 minutes, until golden brown and cooked through.

Maya’s Recipe Notes

Serving size: 10-12 shrimp, or 1/4 of the entire recipe

• Tips: Check out my recipe tips above to help you avoid clumping the coating, get a perfectly crispy outside, and a couple notes on specific methods.
• Sauces: See my favorite coconut shrimp sauces to serve these with below.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They do soften, but you can crisp them up again.
• Reheat: I usually toss the coconut shrimp in the air fryer for a minute at 320 degrees F to reheat, but the oven at 350 degrees F works, too. I don’t recommend the microwave.
• Freeze: You can freeze these before or after cooking. I arrange them in a single layer on a lined sheet pan first, to prevent sticking together, than transfer to a zip lock bag and keep frozen for up to 3 months. Cook straight from frozen, no need to thaw!
• Note on nutrition info: The nutrition info only includes 2 tablespoons coconut flour and 2 eggs, because some will be left over. I use a little extra so that it’s easier to coat the shrimp.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Coconut Shrimp Recipe Is Crispy And Juicy Without Deep Frying
• Ingredients & Substitutions
• How To Make Coconut Shrimp
• My Recipe Tips
• Coconut Shrimp (Crispy, Easy Recipe) Recipe card
• Coconut Shrimp Sauce Options
• Serving Ideas
• Recipe Reviews

My Coconut Shrimp Recipe Is Crispy And Juicy Without Deep Frying

If you had told me a decade ago that I’d be cooking coconut shrimp , I would have laughed. I didn’t even used to like coconut or shrimp. But over my years of developing healthy recipes , I’ve come to love both of them, and this combination totally won me over. Here’s why:

• Juicy shrimp with light, crunchy coating – They’re a little sweet, a little savory, and a little crunchy, in all the right ways — without that heavy feeling you get from deep-fried versions. And it’s a nice change of pace from baked shrimp or grilled shrimp when you want a crispy coating.
• Super easy – You only need 6 ingredients, plus salt and pepper.
• Healthier way to make it – Most coconut shrimp recipes I’ve seen use flour or breadcrumbs, and often they’re deep fried. Mine uses actual coconut for both dredging and breading, so it’s naturally gluten-free — and has much less oil.
• 3 ways to cook – I originally baked these, but have since made them on the stovetop and even my air fryer ! I’ll show you all 3 options.
• Versatile – I’ve served these as an appetizer or as a main dish dinner recipe ! There’s no bad time for coconut shrimp. 😉

So, if you’ve got a bag of shrimp and some shredded coconut, make this coconut shrimp recipe with me!

Ingredients & Substitutions

Here I explain the best ingredients for my coconut shrimp recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Shrimp – I highly recommend raw shrimp here, otherwise it overcooks. You can buy it peeled and deveined, or do it yourself. Sometimes I leave the tails on to hold onto, other times I remove them (so you can just pop them into your mouth). I used medium shrimp (41-50 per pound) to test my coconut shrimp recipe, but large shrimp will work, too.
• Wholesome Yum Coconut Flour – I use this for dredging instead of white flour. It’s more coconut flavor and better for you!
• Coconut Flakes – I use unsweetened coconut flakes like these — sometimes they are called shredded coconut. You can use sweetened coconut flakes if you don’t mind the added sugar. I opted for medium-sized flakes for extra texture and crunch, but smaller flakes stick to the shrimp even better. (I use small ones for coconut chicken .) Avoid larger ones, which fall off easily.
• Eggs – To make the coating stick. I haven’t tried egg substitutes here, but sticky ones should work.
• Seasonings – Smoked paprika (or regular paprika also works), garlic powder , sea salt, and black pepper.

How To Make Coconut Shrimp

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Coating:

1. Dry the shrimp. Pat them dry with a paper towel, which will help the coatings stick better.
2. Set up the dredging stations. Arrange three separate bowls — one with whisked eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper. Like my picture below.
3. Coat the shrimp. Dredge each piece of shrimp in the coconut flour mixture, dip in the egg, shake off any excess, and finally press/roll in the coconut flakes. Place on a baking sheet with a wire rack . Repeat with all the shrimp.

Cooking Options:

I’ve baked, pan fried, and air fried these, and they’re all delicious! Pan frying does get you the crispiest exterior, but baking or air frying is more hands-off.

• Bake – Place the coconut shrimp in the oven and bake, flipping halfway through, until firm and fully cooked. Place under the broiler until golden brown. I have this version pictured here.
• Pan fry – Fry them in olive oil over medium heat, until golden and crispy on both sides. For best results, preheat the oil before adding the shrimp.
• Air fry – Cook it like my air fryer shrimp recipe , but with this coconut mixture instead.

My Recipe Tips

• If your shrimp are frozen, thaw them first. I usually just place the bag in a bowl of water and they thaw pretty quickly, but in the fridge overnight works, too.
• Use one hand for the wet ingredients and one for the dry. I use one hand for the flour, the other for the egg dip, and then go back to the first hand for the coconut flakes. This prevents the coating from clumping.
• Don’t crowd the shrimp close together. This applies for any of my cooking methods — oven, air fryer, stovetop. I always leave spaces between the pieces, so they get a chance to brown and cook evenly. If they don’t all fit, cook in batches.
• For the oven method, use a baking sheet with a wire rack if you can. It lets air circulate all around the shrimp, so they get nice and crispy instead of soggy on the bottom.
• Flip very gently to not disturb the coating. I find tongs much faster than a turner, but you have to be careful.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Medium shrimp (raw; ~42-48 shrimp; peeled and de-veined) ▢
• 3 tbsp Wholesome Yum Coconut Flour ▢
• 3 large Eggs (whisked) ▢
• 1 3/4 cup Unsweetened coconut flakes ▢
• 1/4 tsp Garlic powder ▢
• 1/4 tsp Smoked paprika ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢
• Olive oil (optional, only for pan fry method) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. If using the oven or air fryer, preheat it to 400 degrees F (204 degrees C). For the oven method, place a nonstick wire rack onto a lined baking sheet ( This is the set I use ). Spray or brush the rack with oil.
2. If your shrimp are frozen, thaw them first. Pat dry with paper towels.
3. Arrange three bowls — one with whisked eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
4. Dredge each piece of shrimp in the coconut flour mixture, dip in the egg, shake off the excess, and finally press/roll in the coconut flakes. Place on the wire rack if using the oven method, or otherwise a cutting board.
5. Oven method: Bake coconut 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. Pan fry method: Heat 2 tablespoons of olive oil or avocado oil in a large skillet over medium heat. Cook shrimp in a single layer for about 2 minutes per side, until golden brown and cooked through. Air fryer method: Arrange the shrimp in a single layer in the air fryer basket. Air fry for 2-4 minutes, until golden brown and cooked through.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 10-12 shrimp, or 1/4 of the entire recipe

• Tips: Check out my recipe tips above to help you avoid clumping the coating, get a perfectly crispy outside, and a couple notes on specific methods.
• Sauces: See my favorite coconut shrimp sauces to serve these with below.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They do soften, but you can crisp them up again.
• Reheat: I usually toss the coconut shrimp in the air fryer for a minute at 320 degrees F to reheat, but the oven at 350 degrees F works, too. I don’t recommend the microwave.
• Freeze: You can freeze these before or after cooking. I arrange them in a single layer on a lined sheet pan first, to prevent sticking together, than transfer to a zip lock bag and keep frozen for up to 3 months. Cook straight from frozen, no need to thaw!
• Note on nutrition info: The nutrition info only includes 2 tablespoons coconut flour and 2 eggs, because some will be left over. I use a little extra so that it’s easier to coat the shrimp.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Coconut Shrimp Recipe

Coconut Shrimp Sauce Options

I don’t know about you, but I have to have a dipping sauce! Here are my favorites:

• Honey Mustard – My go-to is sugar-free honey mustard , pictured here! It’s sweet, tangy, and creamy all in one.
• Spicy Mayo – My spicy mayo works surprisingly well here if you like a creamy kick.
• Sweet Chili Sauce – I don’t love it, but many people like coconut shrimp with this.
• Honey – You can use regular honey or sugar-free honey , but my personal favorite pairing is this sugar-free jalapeno honey for some heat.
• Aioli – My garlic aioli lacks the sweetness that most coconut shrimp sauces have, but it makes up for it in flavor.

Serving Ideas

My coconut shrimp recipe makes perfect finger food as a healthy appetizer , but I’ve also served it as a main dish! Here are some pairing ideas:

• Salad – For a light meal, top my arugula salad with coconut shrimp, or serve cabbage salad or broccoli cauliflower salad on the side.
• Fries – I make garlic parmesan fries when I want more filling comfort food, or jicama fries or healthy zucchini fries for something light.
• Slaw – The flavors here work so well with a sweet, creamy side of broccoli slaw or sugar-free coleslaw .