Crispy Coconut Shrimp
Jumbo shrimp in a crunchy unsweetened coconut crust, baked or air-fried and served with a sweet-heat chili-lime dipping sauce.
Nutrition per serving
about 7 shrimp + sauce- Net carbs
- 3.5g
- Calories
- 484kcal
- Protein
- 41g
- Fat
- 34g
- Total carbs
- 7.7 g
- Fiber
- 4.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour): A light dusting of coconut flour replaces the almond flour, so it’s nut-free and tastes even more of coconut.
- Mix the coconut flour with the garlic powder and paprika for the first dredge. It is very absorbent, so tap off the excess before dipping the shrimp in egg.
Coconut chicken tenders: The same crunchy coconut crust and chili-lime dip on chicken tenders. A kid-friendly dinner.
- Bread the tenders the same way and bake 15–18 minutes, flipping halfway, until golden and 165°F (74°C) in the thickest piece. In the air fryer, cook 10–12 minutes at 400°F (200°C). Tent with foil if the coconut darkens before the chicken is done.
- Shrimp
- Chili-lime dipping sauce
- Nice to have (optional)
- Shrimp
- Chili-lime dipping sauce
- Nice to have (optional)
- Shrimp
- Chili-lime dipping sauce
- Nice to have (optional)
Estimated cost $18.16 for 4 servings ($4.54 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C) and set an oiled wire rack in a lined sheet pan. If air-frying, preheat to 400°F (200°C).
-
Pat the shrimp very dry and season with the salt.
-
Set up three shallow dishes: almond flour mixed with the garlic powder and paprika, the beaten eggs, and the coconut mixed with sweetener (if using).
-
Holding each shrimp by the tail, dredge it in the almond flour, dip it in egg and press it firmly into the coconut. Lay it on the rack.
-
Drizzle or brush with the melted coconut oil. Bake 10–12 minutes, flipping halfway, until the coconut is toasty golden and the shrimp are opaque (145°F/63°C). In the air fryer, cook 7–9 minutes in a single layer.
-
Meanwhile, whisk the mayonnaise, sriracha, lime juice and sweetener (if using) for the dipping sauce.
-
Serve the shrimp hot with the sauce and lime wedges.
Tips for success
-
Use unsweetened coconut only. Sweetened flaked coconut adds roughly 35–40 g of sugar per cup. - Coconut goes from golden to burnt quickly, so watch the last few minutes. Large flakes stick better if you pulse them briefly in a food processor first.
- To pan-fry, cook in ¼ inch (6 mm) of coconut or avocado oil over medium heat for about 2 minutes per side.
Nice to have, not needed
- An air fryer gives the crunchiest coating — the oven method on a rack works well too.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Re-crisp in an air fryer at 375°F (190°C) for 4–5 minutes or a 400°F (200°C) oven for 6–8; the microwave makes the coating soggy.
Prep tip: Best eaten fresh, but you can bread the shrimp a few hours ahead and keep them uncovered on the rack in the fridge until baking.
Best fresh. Refrigerate up to 2 days and re-crisp in an air fryer at 375°F (190°C) for 4–5 minutes.
Variations
2 variations, each with its own ingredients and macrosNut-free (coconut flour)
DietA light dusting of coconut flour replaces the almond flour, so it’s nut-free and tastes even more of coconut.
- almond flour → coconut flour
3.6 g net · 458 kcal · 40 g protein · 31 g fat · ≈$4.44 per serving (+0.1 g net carbs vs the original)
Coconut chicken tenders
ProteinThe same crunchy coconut crust and chili-lime dip on chicken tenders. A kid-friendly dinner.
- jumbo shrimp (16–20 count) → chicken tenderloins or breast strips
3.5 g net · 544 kcal · 45 g protein · 37 g fat · ≈$2.36 per serving (same net carbs as the original)
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