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Low Carb Coconut Battered Shrimp Revised

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When I first started my blog, Ditch The Wheat, I made a recipe for low carb coconut battered shrimp.  It was great!  I used it on more than shrimp.  The low carb 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 a 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.  That’s a glimpse at some future blog recipes and recipes for my upcoming book on gluten free/low carb/dairy free treats.


Low Carb Coconut Battered Shrimp Revised

Author: Carol Lovett
Recipe type: Dinner, Batter
Serves: 1-2
  • 2 eggs
  • 2 ½ tbsp coconut flour (I didn’t sift it)
  • 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
  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.
See the original post for pictures of the steps.



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7 Responses to Low Carb Coconut Battered Shrimp Revised

  1. Heba @My Life in a Pyramid March 6 at 11:11 am #

    Hi, this looks great! What kind of oil did you use to deep fry? Coconut or something else? Thanks!
    Heba @My Life in a Pyramid recently posted..Interview with Lauren of DC Healthy Bites, and Info about “Eating Real in Processed World” DC Event on March 12thMy Profile

    • CAROLditchthewheat March 6 at 11:22 am #

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

  2. Christie B. March 6 at 5:25 pm #

    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?

    • CAROLditchthewheat March 6 at 6:00 pm #


      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.


      • Christie B. March 6 at 7:18 pm #

        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!

  3. Madeline August 20 at 11:10 am #

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

    • Carol Lovett November 4 at 12:29 am #

      You can deep fry it in a large pot with oil.