Ultra Low-Carb Coconut Fried Shrimp

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Ingredients:

1 lb shrimp – shells removed, but tails remain
1/3 cup coconut flour
¼ tsp cayenne pepper – more if desired
¼ tsp black pepper
1 tsp salt
2 eggs
2 tbsp water
½ cup shredded coconut – unsweetened
Coconut oil for frying – about ½ cup

Tools needed:

Frying pan
Tongs
3 small bowls
Fork
Large plate covered with paper towels OR cooling rack

 

Step 1: Heat oil.

Heat the oil in a large frying pan until it reaches 350-360 degrees, or when a wooden spoon is dipped in the oil and when removed bubbles have formed on it. The oil should be about ¾ of an inch deep.

 

Step 2: Prepare coconut flour.

In a small bowl, add the cayenne pepper, black pepper and salt to the coconut flour and mix well. Make sure to break up any lumps in the coconut flour.

 

 

Step 3: Add water and whisk eggs.

In a small bowl, add the water to the eggs and whisk with a fork.

 

 

 

Step 4: Prepare coconut flakes.

Put the coconut flakes in another small bowl.

 

 

 

Step 5: Coat shrimp.

Holding the shrimp by the tail, coat it in the coconut flour and then shake off any excess flour.

 

 

Step 6: Dip shrimp.

Next, dip the shrimp into the egg mix until it’s completely coated. Shake off excess egg.

 

 

Step 7: Roll shrimp.

Now roll the shrimp in the coconut flakes until well coated, shaking off any excess flakes.

 

 

Step 8. Fry shrimp.

Carefully place the shrimp into the heated oil, being careful not to drop them in to prevent oil from splattering. Cook about 2 minutes on each side or until shrimp are golden brown.

 

 

Step 9. Cool shrimp.

Using tongs, remove shrimp from the pan, place on a plate covered with paper towels to soak up any excess oil and let cool.

 

 


Step 10. Consume!

Eat them as they are or dip them in your favorite ULC sauce. Hot sauce and lime juice are among our favorites!

 

 


Nutritional info:

Serves 4 – nutritional data will vary depending on how much you coat each shrimp in the above ingredients and how much oil they soak up during the frying process. The totals below are considering the full measurements of the ingredients, although a large portion of them will not be used. The usable carb count is an estimate and is probably higher than the actual amount that will be consumed per serving.
Calories: 509
Fat: 39g
Protein: 31.3g
Usable carbs: 4.6g
 
 
  • Tomahawk007

    Coconut shrimp is my favorite seafood. Thanks for posting this. I will have to try to make this some time soon.

    • http://www.facebook.com/alexvictorianavarro Alex Victoria Navarro

      You’re very welcome! Let me know how they turn out!

  • Julie Lacouture

    Alex, tried this last night and it was amazing, and not difficult if I prepared them in batches. Even my husband who does not like coconut thought they were good. It was great to break up the regular fish and beef routine. Thank you.

    • http://www.facebook.com/alexvictorianavarro Alex Victoria Navarro

      So glad to hear that you and your husband enjoyed them! I was surprised too at how easy they were to make. Sometimes when I see a long list of ingredients I get turned off, but this was quick and well worth the prep! I’ve played with a few variations of spices in them too. I think my favorite so far was adding red pepper flakes… I like a little heat in my food :-)

  • Thomas Cavanaugh

    awesome recipe Alex! Made this last night and it was great, lesson learned use larger shrimp, i was coating, diping and rolling forever lol

  • Tutzzz

    I’m a chef and I have to say that I love the effort in this recipe! It’s hard to find fitness recipe recommendations that use any good cooking techniques, let alone any amount of any oil (usually it’s bro cooking advice like George Foremaning the bejesus out of lean ground beef). That said, the execution could be a little better in one big way: That amount of oil is halfway between sauteeing and pan-frying. If you use a little more oil so that it reaches halfway up the sides of the shrimp, then you’ll get rid of that stripe of uncooked breading running down the middle.

    Otherwise bravo for a recipe that encourages people to make appetizing food! It’s hard to stick to diets or lifestyle changes without an incentive as powerful as good food.

  • Joy

    This was very delicious! I’ve never fried anything but your instructions and pictures made it a breeze. I did find that 2 minutes per side was far too long (perhaps my oil was just too hot?) and I needed at least twice the amount of shredded coconut. Other than that, fantastic recipe! Thank you!!