| | | | | | |

Low Carb Coconut Battered Shrimp

This post contains affiliate links including Amazon affiliate links.

Delicious low carb coconut battered shrimp made with coconut flour. The batter is crunchy with flakes of coconut. It tastes just like takeout but without the extra carbs and it’s gluten free!

When I first started my blog, Ditch The Wheat, I made a recipe for battered shrimp.  It was great!  I used it on more than shrimp. 

The keto coconut flour batter was good for making chicken balls, onion rings, anything deep-fried.  Some things just taste better deep-fried. 

I had some shrimp that I needed to use and once again, I turned to my low carb coconut battered shrimp recipe. 

Except, I revised it. Ten months since making the first low carb batter recipe, I know a thing or two about working with coconut flour.  

I would describe coconut flour as flour that is constantly going through PMS. Once you get a feel for it the possibilities are endless. 

I’ve made some pretty awesome doughnuts, pie dough, squares, cupcakes, cookies, and even monkey pull-apart bread from it. 

Low Carb Coconut Battered Shrimp Ingredients

  • 2 large eggs
  • 2 ½ tbsp coconut flour
  • ¼ tsp of baking powder
  • dash of Salt & pepper
  • 1 tsp of your Preferred seasoning *optional
  • 8 medium sized shrimp, without the shell
  • ½ cup or more of unsweetened shredded coconut

How to Make Low Carb Coconut Battered Shrimp

  1. Preheat your deep fryer to 325 F.
  2. In a bowl whisk the eggs.
  3. Add the coconut flour, baking powder, salt & pepper, and any additional seasoning.
  4. Mix until the batter is smooth.
  5. Put the shredded coconut flakes in a separate bowl.
  6. This part gets messy. One at a time, place the shrimp in the batter and using your hands mold the batter around the shrimp and then immediately dip the batter covered shrimp in the coconut flakes.
  7. Press the coconut flakes all over the shrimp and set aside.
  8. Repeat for each shrimp.
  9. Place about 3-4 shrimp at a time in the deep fryer. Flipping once when the underside of the batter is golden.
  10. The shrimp is done when it floats to the top and both sides of the batter is golden brown. The shrimp is a pink colour.

Notes

See the original post for pictures of the steps. https://ditchthewheat.com/low-carb-coconut-battered-shrimp/

What brand of coconut flour should I use?

I prefer to do all of my baking with Bob’s Red Mill Coconut Flour, but you can use any other brand of coconut flour.

Can I use almond flour instead?

I only tested this recipe with coconut flour, and I do not recommend you use almond meal instead. The two flours aren’t easily interchangeable.

Can I make this recipe egg-free?

I tested this recipe with eggs, but you could try using these egg replacement ideas to replace the eggs. You can try replacing the eggs with a “chia egg,” bananas, applesauce, or whatever you usually use in place of eggs. Beware the taste and texture of the batter will be completely different and denser if you use an egg replacement.

Egg replacement options:

  • chia egg: 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
  • 1/4 cup ripe mashed banana replaces one large egg
  • 1/4 cup of applesauce replaces one large egg

My other Paleo takeout inspired recipes like:

Low Carb Coconut Battered Shrimp Recipe

Yield: 1-2 Servings

Low Carb Coconut Battered Shrimp

Low Carb Coconut Battered Shrimp

Delicious low carb coconut battered shrimp made with coconut flour. It tastes just like takeout but without the extra carbs and it's gluten free!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 eggs
  • 2 ½ tbsp coconut flour
  • ¼ tsp of baking powder
  • dash of Salt & pepper
  • 1 tsp of your Preferred seasoning *optional
  • 8 medium sized shrimp, without the shell
  • ½ cup or more of unsweetened shredded coconut

Instructions

    1. Preheat your deep fryer to 325 F.
    2. In a bowl whisk the eggs.
    3. Add the coconut flour, baking powder, salt & pepper, and any additional seasoning.
    4. Mix until the batter is smooth.
    5. Put the shredded coconut flakes in a separate bowl.
    6. This part gets messy. One at a time, place the shrimp in the batter and using your hands mold the batter around the shrimp and then immediately dip the batter covered shrimp in the coconut flakes.
    7. Press the coconut flakes all over the shrimp and set aside.
    8. Repeat for each shrimp.
    9. Place about 3-4 shrimp at a time in the deep fryer. Flipping once when the underside of the batter is golden.
    10. The shrimp is done when it floats to the top and both sides of the batter is golden brown. The shrimp is a pink colour.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

Website | + posts

Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

A plate with a blue rim that is filled with monster energy balls.

No Bake Monster Balls

A baking sheet with 12 oatmeal raisin balls on it.

4-Ingredient Oatmeal Raisin Balls

Sheet pan nachos with salsa and sour cream.

A Nacho Bar Party Is The Party Trend You Need To Try!

No Added Sugar Popsicles Ditch the Wheat

7 Popsicle Recipes with No Added Sugar

THE BEST Dairy-Free Mint Chip Ice Cream - coconut milk, mint and chocolate chips! It's so delicious! THE BEST Dairy-Free Chocolate Ice Cream!!! paleo ice cream, keto ice cream, keto dairy free ice cream, dairy free ice cream, dairy free ice cream, Vegan ice cream, vegan ice cream #paleoicecream #dairyfreeicecream #ketoicecream #veganicecream

Dairy Free Mint Chocolate Chip Ice Cream

Two white bowls with crispy garlicky kale chips covered in Parmesan cheese.

Crispy Garlicky Kale Chips

7 Comments

    1. This recipe is old. I used canola oil but I don’t recommend using canola oil. Use coconut oil, beef tallow or something else.

  1. Wow! That looks good. I don’t eat seafood, but I’m thinking this method might work for chicken? I’ve made fried chicken with coconut flour, but most of the breading ends up in the bottom of the pan, instead of on the chicken. Would this method work for that? And do you think the breading would stay on the chicken?

    1. Christie,

      Yes it would work. I have used it to make chicken balls before. Please remember to use a generous amount of batter and to pat the batter onto the piece of chicken. I hope that helps.

      Carol

      1. I’ll definitely try this then! How exciting! Not that the fried chicken I’ve made tastes bad (it’s fabulous, actually), but I hate wasting all that good (and expensive) food. And I think this will be even better tasting. Yay!

  2. Sounds great – is a deep fryer a necessity? Can they be done in a pan on the stove or possibly baked.

Comments are closed.