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Keto Coconut Shrimp (Nut Free, Air Fryer Option)

Prep Time 15 minutes
Cook Time 10 minutes
Servings 5 @ 3 ounces
Calories 225kcal
Author Brenda Bennett/Sugar Free Mom


Optional Cocktail Sauce to serve


  • Set cleaned and peeled shrimp aside in the fridge until your coatings are mixed.
  • Combine coconut flour, onion powder, paprika, garlic powder and salt and pepper together in a shallow bowl. Set aside.
  • Place eggs in a shallow bowl and beat. Set aside.
  • Add shredded coconut, crushed pork rinds and salt to a shallow bowl and whisk together to combine.
  • Place 4-5 shrimp into the coconut flour spice bowl and coat on both sides. Dip into eggs then coat in shredded coconut and pork rind mixture. Place onto a baking sheet and finish coating the rest of the shrimp.

Frying in Oil

  • Place coconut oil in a large skillet, heat over medium high heat, add enough coconut oil until you have about 2 inches once melted in pan. Temperature should reach 350 degrees F. Test oil by dropping a piece of shredded coconut into pan, if it sizzles, oil is ready.
  • Place half the shrimp in one layer into the oil. Wait 2-3 minutes then turn over when nicely browned. Cook another 2-3 minutes then remove onto a baking sheet lined with paper towels to absorb excess oil. Continue the second batch of shrimp until all nicely browned on both sides.

Air Fryer Option

  • Spray basket with avocado or coconut oil cooking spray. Place half the shrimp in the basket. Cook for 5 minutes at 400 degrees F. Flip over and cook another 5 minutes or until nicely browned and crispy. Finish with the second batch and follow same procedure.


Nutrition info does not include oil for frying.
Net Carbs: 3g


Serving: 1serving @ 3.5 ounces | Calories: 225kcal | Carbohydrates: 7g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 302mg | Sodium: 1255mg | Potassium: 131mg | Fiber: 4g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 3mg