Crispy Keto Coconut Shrimp (Air Fryer or Pan-Fried)
Craving a restaurant-quality surf and turf without leaving the house? This is the crispy coconut shrimp half of my dry-aged steak and coconut shrimp dinner.
Golden, crunchy and keto-friendly, with a coconut and pork rind coating. Perfect for a date night or a special family dinner.
Video tutorial: https://youtu.be/C6RV1yj9x0k
Crispy Keto Coconut Shrimp (Air Fryer or Pan-Fried)
Ingredients
- 1 lb large raw shrimp, peeled and deveined, tails on
- 1/3 cup coconut flour (or almond flour)
- Salt and pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 2 large eggs, beaten
- 2/3 cup shredded unsweetened coconut
- 1/2 cup crushed pork rinds
- Avocado or coconut oil, for pan-frying
Instructions
Coat the shrimp
- Set up three shallow bowls: coconut flour with salt, pepper, garlic powder and paprika; beaten eggs; and shredded coconut mixed with crushed pork rinds.
- Pat the shrimp dry with a paper towel.
- Dredge in the coconut flour, dip in the egg, then press into the coconut and pork rind mixture. Repeat for all the shrimp and place on a lined tray.
Air fryer
- Preheat the air fryer to 400°F. Air fry in a single layer 6–8 minutes, flipping halfway, until crispy and golden.
Or pan-fried
- Heat 1/4 inch of oil in a skillet over medium heat. Fry the shrimp in batches 2–3 minutes per side until golden and crispy. Drain on a paper towel.