Delight your taste buds with this crispy, golden keto-friendly coconut shrimp. Perfectly seasoned shrimp are coated in a crunchy coconut-almond flour crust and air-fried to perfection. It’s a low-carb tropical treat that’s ready in minutes, making it ideal for appetizers, snacks, or a quick dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on)
- 2 large eggs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Cooking spray or oil spray
Instructions
Prepare the Ingredients
- Pat the shrimp dry with paper towels.
- In a small bowl, beat the eggs.
- In another bowl, combine the shredded coconut, almond flour, paprika, garlic powder, salt, and pepper.
Coat the Shrimp
- Dip each shrimp into the beaten eggs, allowing any excess to drip off.
- Press the shrimp into the coconut-almond flour mixture, ensuring they’re fully coated.
Preheat the Air Fryer
- Preheat the air fryer to 375°F (190°C) for about 3-5 minutes.
Arrange the Shrimp
- Lightly spray the air fryer basket with cooking spray.
- Place the coated shrimp in a single layer in the basket, ensuring they don’t overlap. You may need to cook in batches.
Cook the Shrimp
- Air fry for 8-10 minutes, flipping halfway through, until the shrimp are golden and crispy.
Serve
- Remove from the air fryer and let cool slightly.
- Serve immediately with your favorite low-carb dipping sauce, like spicy mayo or a sugar-free sweet chili sauce.
Enjoy your flavorful and healthy keto coconut shrimp!