Baked Keto Coconut Shrimp

Makes 4 servings


  • 1 lb medium shrimp (raw; ~42-48 shrimp; peeled and de-veined)

  • 3 tbsp coconut flour

  • 3 large eggs (beaten)

  • 1 3/4 cup coconut flakes (unsweetened)

  • 1/4 tsp garlic powder

  • 1/4 tsp smoked paprika

  • 1/4 tsp sea salt

  • 1/8 tsp black pepper


  1. 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.

  2. If your shrimp is frozen, run it under luke-warm water to thaw it a bit. Pat dry.

  3. 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.

  4. 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.

  5. 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.

Serving size: 6 shrimp

Calories: 443

Net carbs: 5 g

Fat: 30 g

Protein: 31 g

Recipe courtesy of Wholesome Yum

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