Breaded shrimp on a white plate

Keto Paleo Coconut Shrimp

These baked shrimp have a crunchy outside and are great for appetizers or as an afternoon snack! This recipe can fit into keto and paleo diets.

Makes 2 servings
Serving Size: 5 shrimp
Prep Time: 15 minutes
Cook Time: 7 minutes

Ingredients for keto paleo coconut shrimp

  • 10 pieces of shrimp, peeled and cleaned
  • 1.5 tbsp coconut flour
  • 1.5 tbsp coconut flakes
  • ½ tbsp garlic powder
  • ½ tsp paprika
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • ½ egg

Directions for keto paleo coconut shrimp

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine flour, garlic powder, paprika, salt and pepper in a bowl.
  3. Crack and whisk an egg and set aside in a second bowl.
  4. Add coconut flakes in a third bowl.
  5. Dip the shrimp in the coconut flour mix, then the egg mix and finally the coconut flakes.
  6. Line a baking sheet with tin foil and coat with olive oil to prevent sticking.
  7. After each shrimp has been dipped in each of the three bowls, place on the baking sheet.
  8. Bake each side for 5 minutes then set to broil for 2 minutes.

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Nutrition facts

Per Serving

  • calories: 152
  • carbohydrate: 5g
  • cholesterol: 199mg
  • fat: 6g
  • fiber: 3g
  • potassium: 81mg
  • protein: 17g
  • saturated fat: 3g
  • sodium: 345mg
  • sugar: 1g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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