A Scrumptious Recipe for Sugar-Free Coconut Shrimp

Low-Carb Coconut Shrimp with Sweet Spicy Dipping Sauce
Low-Carb Coconut Shrimp with Sweet Spicy Dipping Sauce. Photo © Laura Dolson

Nutrition Highlights (per serving)

Calories 354
Fat 23g
Carbs 23g
Protein 13g
View All
Total Time 25 min
Prep 5 min, Cook 20 min
Servings 3

Coconut shrimp is a fan favorite finger food—it is crispy, slightly sweet, and of course, features delicious shrimp! But restaurant and party versions of this appetizer can often be over sweet, and therefore loaded with sugar. In this sugar-free version of coconut shrimp, the sweetener in the coating is optional, so you can add a bit to mimic the popular restaurant versions' sweetness if you desire. You may find that the spicy sweet dipping sauce, however, has enough sweetness to satisfy.

These sugar-free coconut shrimp can be served as an appetizer, party food, or main course. 

Ingredients

  • 1/3 cup coconut flour
  • 1/4 teaspoon ground cayenne pepper, or 1 teaspoon ground ancho pepper
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 eggs
  • 2 tablespoons water
  • Sugar substitute (such as stevia) to taste, optional
  • 1/2 cup unsweetened shredded coconut
  • Cooking oil of your choice, such as vegetable or canola, for frying
  • 1 pound large raw shrimp, peeled and deveined (thaw if frozen)

Preparation

  1. Mix coconut flour with seasonings in a shallow bowl.
  2. Whisk the eggs with a fork in a small dish, and mix with the 2 tablespoons water. Add sweetener if desired.
  3. Put shredded coconut in a separate dish.
  4. Pour oil into a large skillet to about 3/4 inch depth. Heat to 350 to 360 F, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.
  5. Holding shrimp by the tail, roll in the seasoned coconut flour and shake to get most of it off—you just want a thin coating. Then dip in egg mixture, again shaking off the excess. Finally, roll in coconut.
  1. Place shrimp in the oil and fry until golden, about 2 minutes per side. Don't crowd the pan, which will lower the temperature of the oil—this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.
  2. Remove shrimp from the oil to a paper towel or cooling rack. Serve with sweet and spicy dipping sauce, if desired.

Cooking and Nutrition Notes

To thaw shrimp, place frozen shrimp in a colander and place under cold running water for several minutes until shrimp are no longer icy and stiff. Place between paper towels to absorb the water.

When frying the shrimp, you can put each in the oil as you bread them, but you will have to watch the shrimp you put in the skillet first closely to make sure they're not getting overcooked (and don't forget to flip!). An alternative method is to bread a few shrimp at once and then put them all in the pan at the same time (as long as they fit without being too crowded).

Keep in mind that the calorie count listed here can vary since the amount of oil used by each cook can differ depending on the pan size. It is also difficult to get a precise number since the frying temperature will affect the amount of oil absorbed. In addition, the exact amount of coconut breading per shrimp will vary.

 

Nutrition Facts
Servings: 3
Amount per serving  
Calories 354
% Daily Value*
Total Fat 23g 29%
Saturated Fat 15g 75%
Cholesterol 155mg 52%
Sodium 1220mg 53%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Total Sugars 2g  
Includes 2g Added Sugars 4%
Protein 13g  
Vitamin D 1mcg 5%
Calcium 45mg 3%
Iron 2mg 11%
Potassium 173mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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