These shrimp are a little different than your traditional breaded shrimp. The coconut crusted shrimp is made with almond flour and coconut, which makes it keto-friendly. It’s also sweetened with honey instead of sugar or corn syrup, so it’s healthier for you too!
If you love breaded seafood but don’t want the carbs that come along with it, this recipe is perfect for you. And if you need an appetizer idea for your next party, this would be great as well!
You know what’s better than shrimp? Coconut crusted shrimp.
I don’t know about you, but I’m always looking for new ways to cook up my favorite protein – shrimp! This recipe is perfect if you like to keep your carbs low. Plus, these babies come together in just 20 minutes so they’re perfect for weeknight dinners when you want something quick but delicious.
And did I mention that you can bake them instead of frying? That means more healthy fats from the almonds and less oil from frying them up in your skillet (which can sometimes lead to soggy crusts). So go ahead and indulge guilt-free tonight with these crispy coconut-crusted shrimp!
What on Earth do I Need to Make Coconut Crusted Shrimp?
- Shrimp of course
- honey
- erythritol
- lemons
- almond flour
- eggs
- shredded coconut
- pork rinds
How do I make Coconut Crusted shrimp?
First make the honey drizzle:
Making honey drizzle is easy and breezy, just look at these simple steps.
- First combine the ingredients: Honey, sugar, lemon zest and juice (and if you like some extra black pepper), then bring to medium heat on the stove top until it reaches simmering point.
- Stir constantly while cooking or else things will get sticky!
- Next let that mixture cool off before pouring
Next make your coating and batters:
- Mix together 2 cups of flour with salt and pepper in one bowl
- Whisk together eggs and water and baking powder and remaining 1 cup of flour to create an egg batter in a second bowl
- Stir pork rinds with shredded unsweetened coconut flakes in a third bowl until well combined.
To coat the shrimp:
- Dredge shrimp in salted flour mixture and shake off the excess. (BOWL 1)
- Dip it into egg batter, let the extra drip off (BOWL 2)
- Dredge it through coconut mix to coat on both sides pressing lightly so that they adhere well. (BOWL 3)
- Place them all onto a baking sheet lined with parchment paper spaced out evenly.
- Freeze for about 30 mins to firm them up.
Now We’re Ready to Fry!
- Pour enough oil in your pan to cover shrimp, about 3 inches. *Do not put shrimp in yet!
- Bring oil to about 325 degrees on high heat
- Carefully drop shrimp in and fry until golden brown, about 3-4 minutes.
- Remove from oil and sit on a baking sheet lined with paper towels to absorb excess oil.
- Let cool for about 2 minutes before drizzling with honey mixture.
- Serve with mango-habanero aioli and enjoy!
Recipe
Coconut Crusted Shrimp
Ingredients
- 1 pound Shrimp peeled and deveined tail-on raw
- 3 Cups almond flour divided into 2 Cups and 1 Cup
- ½ cup honey
- 2 eggs lightly beaten
- ¼ cup erythritol
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 1 teaspoon black pepper
- 1 cup water
- 2 teaspoons baking powder
- 2 cups unsweetened shredded coconut
- 2 cups crushed pork rinds
- Vegetable oil
- Kosher Salt
Instructions
For the Honey Drizzle
- First combine the ingredients: Honey, sugar, lemon zest and juice (and if you like some extra black pepper), then bring to medium heat on the stove top until it reaches simmering point.
- Stir constantly while cooking or else things will get sticky!
- Next let that mixture cool off before pouring
For the Shrimp Batter
- Mix together 2 cups of flour with salt and pepper in one bowl
- Whisk together eggs and water and baking powder and remaining 1 cup of flour to create an egg batter in a second bowl
- Stir pork rinds with shredded unsweetened coconut flakes in a third bowl until well combined.
To Coat the Shrimp
- Dredge shrimp in salted flour mixture and shake off the excess. (BOWL 1)
- Dip it into egg batter, let the extra drip off (BOWL 2)
- Dredge it through coconut mix to coat on both sides pressing lightly so that they adhere well. (BOWL 3)
- Place them all onto a baking sheet lined with parchment paper spaced out evenly.
- Freeze for about 30 mins to firm them up.
To Fry
- Pour enough oil in your pan to cover shrimp, about 3 inches. *Do not put shrimp in yet!
- Bring oil to about 325 degrees on high heat
- Carefully drop shrimp in and fry until golden brown, about 3-4 minutes.
- Remove from oil and sit on a baking sheet lined with paper towels to absorb excess oil.
To Serve
- Let cool for about 2 minutes before drizzling with honey mixture.
- Serve with mango-habanero aioli and enjoy!
Nutrition
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Frequently Asked Questions:
Short answer, yes. Here’s why:
Shrimp are low in saturated fat, and a good source of the omega-3 fatty acids EPA and DHA. They also contain niacin (vitamin B 3 ), vitamin B 6 , selenium, iodine, zinc, copper, manganese, choline (B 5 ) and biotin (B 7 ). Shrimp is an excellent source of protein with all eight essential amino acids: histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine Threonine and Tryptophan. Shrimp is also high in vitamins A & C.
Shrimp is cooked when you can see they’re pink on the outside. The meat should look opaque and white in color starting from the innermost part of the shrimp towards the outer layer.
Shrimp is commonly used in various cuisines. This may be due to the fact that it is flavorful on its own and given little preparation time; it’s versatile enough to be served as an appetizer, a side dish or even a main course!
There are several ways to tell if shrimp have gone bad. The most common one is when they have a smell that resembles ammonia. Another sign of spoilage is a change in their color from normal shades of white or pink to blue-green or grayish green.
If frozen: The maximum time limit is 26 months from the date of processing.
If thawed: About 5 days, if unopened; 3-4 days after coming out of the refrigerator. Refrigerate at 40 degrees F or lower immediately after purchase and use within 2 weeks of thawing.
Once defrosted: do not refreeze unless completely cooked first!
Meet Jennifer
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