Featured, Recipe

Low Carb Coconut Shrimp

We were recently at Sam’s Club and purchased some amazing looking shrimp. I wasn’t sure how I wanted to cook these yet, but I have been wanting to try a low carb breading for shrimp and or chicken.

You guys! I am really trying to get back into the Keto game, or at the very least eat better food than all that processed garbage.  I thought coconut flour would be a good breading for these suckers, at the very least low-carb.  What I can tell you is breaded or not, these suckers turned out amazing! You can find the post on our breading here.

In order to bring to you the best options, we tested these suckers out on various cooking platforms.

Jump to Directions Here:


  • 1 lb – Raw peeled, deveined, shrimp
  • 1/2 Cup – Heavy Whipping Cream
  •  1 tsp – Apple Cider Vinegar
  • 1/2 Cup – Coconut Oil
    • Dry Ingredients
      • 1/2 Cup Coconut Flour
      • 1 tsp Salt
      • 1 tsp Pepper
      • 1 tsp Onion Powder
      • 1 tsp Garlic Powder
      • 1 tsp Season Salts Lawry’s
      • 1 tsp Cayenne Pepper
      • 1 tsp Paprika

To start clean, shell, and remove the tail off the raw shrimp.  In a medium-size mixing bowl add raw shrimp, heavy whipping cream and the apple cider vinegar.  I added a dash of pepper as well.  Let these suckers soak up while you prepare the breading.


In a small mixing bowl add all dry ingredients for the INSERT BREADING RECIPE HERE. 


We were unsure of how these would turn out so we wanted to try various cooking methods.

We started with taking a few shrimp and adding to the flour mixture, coating the shrimp thoroughly on both sides. Then began our test frying.


First, we tried frying them with a small amount of coconut oil in a frying pan. Flipping with tongs after a few minutes, until pink all the way through. Of all the ways we tried cooking these this way kept the most breading on the shrimp.



Second, we added 1/2 a cup of coconut oil into a medium size pot and added a few shrimp without breading.  I found these to taste rather delicious. You get a very good hint of coconut without the breading. Alternatively, we could have cooked the shrimp unbreaded in the pan with the smaller amount of oil with the same results.


Third, we battered more shrimp and added those to the boiling coconut oil.  These looked amazing and fried as one would expect fried food to bubble.



Finally, Stella wanted to try frying them in traditional vegetable oil.  This I do not recommend. I am not sure if the oil was too hot, the pan wasn’t cleaned well enough from the coconut oil or what happened but we had to toss them.


I do wish we would have tried baking them to really get that breading to stick. I have provided instructions for alternative cooking methods below.  The next time we make this I believe I am going to bake them to preserve more of the breading.


  1. Add cleaned, shelled and tails removed raw shrimp to a medium mixing bowl along with heavy whipping cream and apple cider vinegar.
  2. In a small to medium sized bowl combine all dry ingredients.
  3. Dredge 5 or so pieces at a time through the dry ingredients making sure to coat each shrimp as best as possible.
  4. Add coconut oil to your pan and bring to a boiling temperature of 300°-350°
  5. Fry shrimp in batches of 5-10 for 3-4 minutes or until shrimp are golden brown.
  6. Enjoy!

Alternative cooking options:

  1. Omit the breading all together fry the shrimp for 2-3 minutes or until the shrimp turn pink either in a shallow frying pan or a pot.
  2. An alternative to frying the shrimp would be to bake the shrimp at 400° 8-12 minutes, turning once during cooking.  Make sure to spray the shrimp on each side with cooking spray to help crisp them up.


To see more recipes from Stella and Jay click here: Recipes

-Stella & Jay


coconut shrimp

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