Low Carb Coconut Battered Shrimp
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
- 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.
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:
- Keto Sushi
- Almond Flour Pizza Crust
- Paleo Beef Bulgogi
- Maple Sriracha Wings
- Dairy Free Butter Chicken
- Healthy Lemon Chicken
Low Carb Coconut Battered Shrimp Recipe
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!
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
- 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.
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.
