Low Carb Coconut Shrimp with Sweet Pineapple Sauce {keto; primal}

Low-Carb Coconut Shrimp w/ Sweet Pineapple Sauce

Course Main Course
Servings 8
Calories 607
Author Kendra Benson


Pineapple Dipping Sauce

  • 3 Tbsp Full-Fat Coconut Cream
  • 1 cup Sour Cream
  • 2/3 cup Crushed Pineapple we prefer fresh, not canned
  • 2 Tbsp Zero-Calorie Granulated Sweetener like Lakanto
  • 1-2 Tbsp Fresh-Squeezed Lime Juice

Coconut Shrimp


Pineapple Dipping Sauce

  • Combine all sauce ingredients in a mixing bowl, cover, and place in the fridge until ready to use. This is best prepared at least 1 hour in advance.

Coconut Shrimp

  • Combine the almond flour, salt, and pepper and stir to combine. In a second shallow bowl, add the eggs and coconut milk and whisk until smooth. In a third shallow bowl, combine the pork panko and shredded coconut in a shallow bowl and stir to combine. Set all three bowls aside.
  • In a deep fryer (we use a small Fry Daddy), add about 2-3 inches of coconut oil (no more than the max fill line on your deep fryer). Turn on the fryer and let the oil come to heat (between 350°F - 375°F).
  • While the oil is heating up, hold a shrimp by the tail and dip in the almond flour mixture to coat all sides (not including the tail). Then dip the flour-coated shrimp in the egg mixture, tapping off the excess. Finally, dredge the shrimp in the pork panko/coconut mixture, pressing to ensure an even coating around the entire shrimp (not including the tail). Repeat on all the shrimp.
  • Once the oil is hot and all the shrimp are all coated, place 3-4 shrimp in the deep fryer at a time (add more or less depending on the size of your fryer). Fry for about 2 minutes, or until they are golden brown and crispy. Remove from oil with a slotted spoon and cool on a paper towel (to preserve as much oil as possible, cool directly on a plate instead to keep the oil from soaking into the paper towel). Repeat until all shrimp have been cooked.
  • Serve right away with the Pineapple Dipping Sauce. Leftovers can be stored in an airtight container in the fridge for up to a week on in the freezer for up to 6 months. Reheat in the oven at 375°F until crispy (about 10 minutes or so).


Serving: 8shrimp + 1/4 cup sauce | Calories: 607kcal | Carbohydrates: 14g | Protein: 39g | Fat: 44g | Saturated Fat: 28g | Cholesterol: 358mg | Sodium: 1542mg | Potassium: 308mg | Fiber: 4g | Sugar: 9g | Vitamin A: 270IU | Vitamin C: 10.4mg | Calcium: 241mg | Iron: 4mg