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!
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.
You can also try out my other Paleo takeout inspired recipes like:
Low Carb Coconut Battered Shrimp Recipe
Low Carb Coconut Battered Shrimp Ingredients
How to Make Low Carb Coconut Battered Shrimp
- Preheat your deep fryer to 325 F.
- In a bowl whisk the eggs.
- Add the coconut flour, baking powder, salt & pepper, and any additional seasoning.
- Mix until the batter is smooth.
- Put the shredded coconut flakes in a separate bowl.
- 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.
- Press the coconut flakes all over the shrimp and set aside.
- Repeat for each shrimp.
- Place about 3-4 shrimp at a time in the deep fryer. Flipping once when the underside of the batter is golden.
- 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.
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.