Air Fryer Keto Coconut Shrimp
These crispy coconut shrimp are golden, flavorful, and perfectly crunchy. A delicious low-carb twist on a classic favorite the whole family will love.
Equipment
- air fryer
Ingredients
For the Shrimp
- 1 lb Large Shrimp (21-25 count), peeled and deveined with tails on
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Powder
For the Coating
- 1/3 cup Almond Flour
- 1 cup Unsweetened Shredded Coconut
- 1/2 tsp Paprika
- 2 Large Eggs
- Coconut Oil Spray
For the Dipping Sauce
- 2 tbsp Sugar-Free Sweet Chili Sauce
- 1 tbsp Lime Juice
- 1 tsp Sesame Oil
Instructions
- Pat the shrimp thoroughly dry with paper towels. Season them with the salt, black pepper, and garlic powder and toss to coat evenly.
- Set up a breading station. Place the almond flour in one shallow dish. Beat the eggs in a second dish. In a third dish, combine the shredded coconut and paprika and mix well.
- Dredge each shrimp lightly in the almond flour, then dip into the beaten egg, and finally press firmly into the coconut mixture, coating all sides generously. Set the coated shrimp on a plate or sheet pan.
- Preheat the air fryer to 400 degrees F for 3 minutes. Spray the basket lightly with coconut oil spray.
- Arrange the shrimp in a single layer in the air fryer basket, making sure none are touching. Spray the tops with a light mist of coconut oil spray. Work in batches if needed.
- Air fry at 400 degrees F for 8 to 10 minutes, gently flipping the shrimp halfway through, until the coconut coating is golden brown and the shrimp are pink and cooked through.
- While the shrimp cook, whisk together the sugar-free sweet chili sauce, lime juice, and sesame oil in a small bowl. Serve the hot coconut shrimp immediately with the dipping sauce on the side.
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 5gProtein: 27gFat: 22g
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