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The Best Keto Coconut Shrimp with Sriracha Dipping Sauce

A printable recipe card is available at the end of the post.

Keto Coconut Shrimp in white bowl with bowl of dipping sauce on white counter

These little keto coconut shrimp are absolutely devine!

Crunchy on the outside, perfect sweet on the inside.

And when you dunk them in this amazing sriracha sauce, you get just a touch of kick to counter the sweet of the coconut.

Perfect for a seafood feast or for game day snacking!

And as a bonus, you can prepare the shrimp ahead of time and fry or bake them whenever you’re ready!

And for a BONUS bonus, the sriracha sauce is also great for dunking sauce for my Cheesy Keto Chicken Patties!

Ready to give these a try?

On to the kitchen!

Keto Coconut Shrimp with Sriracha Dipping Sauce

 Shrimp:

  • ½ cup coconut flour
  • 2 tablespoons Swerve powdered sugar substitute, divided (or other powdered sugar substitute of your choice)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 eggs
  • 1 tablespoon water
  • 1 cup unsweetened shredded coconut
  • ½ cup finely crushed pork rinds
  • ½ pound raw shrimp, peeled and deveined
  • Coconut oil for frying

Sriracha Dipping Sauce:

  • ¾ cup sugar free mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon Swerve powdered sugar substitute (or other powdered sugar substitute of your choice)
  • 2 teaspoons sriracha

Note: The shrimp can be baked instead of fried by baking at 400°F for about 8-10 minutes.

Flip these little guys half way through the baking time.

You should know though, they won’t be nearly as crispy as the fried ones.

OK, now that’s settled, you’re going to need 3 small bowls for the coating.

In the first small bowl, whisk together the coconut flour, 1 tablespoon powdered sugar substitute, salt, and pepper.

In the 2nd small bowl, beat together the eggs and water.

And in the 3rd small bowl, mix together the unsweetened shredded coconut, crushed pork rinds, and the remaining tablespoon of powdered sugar substitute.

Dredges for keto coconut shrimp in white bowls on white counter top

all the dredges ready to go

Dunk one shrimp in the coconut flour mixture, then dunk it into the egg mixture.

Then you’re going to dredge the shrimp in the coconut coating.

Make sure you press the coconut coating onto the shrimp so it sticks well.

Then do that same process with all of the shrimp.

MAKE AHEAD: if you are making these ahead, put the coconut shrimp on a cookie sheet lined with waxed paper or parchment paper.

Make sure they are in a single layer so they don’t stick together.

Then pop them into the freezer. After a few hours, you can put them into a zip top baggie.

When you are ready to fix them, grab them out of the freezer and follow the rest of the directions.

Oh. And don’t let them thaw, or the coating will come off. And that will make you cry…

keto coconut shrimp ready to be fried
all dredged and ready to fry

Now we’re ready to cook these little guys.

In a large skillet, go ahead and add the oil until it’s about 1 inch deep.

Heat that up over medium to medium-high heat until a piece of the coconut shrimp sizzles when you drop it in there.

Fry the keto coconut shrimp in small batches for about 1 minute per side until they are a beautiful golden brown.

Then carefully fish them out of the oil and put them on paper towels or a wire cooling rack.

If you’re using the rack, make sure you have some paper towels underneath it to catch any oil drips!

Fried keto coconut shrimp
all fried up and ready to dunk

Now, let’s move on to the sauce!

In yet another small bowl, mix together the mayo, sour cream, and the sugar substitute.

Add the sriracha a little bit at a time until it’s the perfect heat level for you.

Coconut Shrimp in Sriracha Dipping Sauce in white bowl

dunk that sucker!

Put the keto coconut shrimp in a pretty bowl or serving platter. Put the sriracha sauce in an equally pretty bowl.

Sprinkle a touch of chopped parsley for garnish if you want to be a little fancy.

I almost always want to be a little fancy. 🙂

Then dunk away my friends!

 

Here’s more Keto fish and seafood recipes you should try:

Keto Coconut Shrimp in white bowl on counter with dipping sauce
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5 from 1 vote

Keto Coconut Shrimp with Sriracha Dipping Sauce

This delicious, Keto Coconut Shrimp is delightfully crunchy and succulent. Dunk it in the Sriracha Dipping Sauce for a little kick.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 456.94kcal
Author The Low Carb Keto Kitchen

Ingredients

Shrimp

  • ½ cup coconut flour
  • 2 tablespoons Swerve powdered sugar substitute divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup unsweetened shredded coconut
  • ½ cup finely crushed pork rinds
  • ½ pound raw shrimp peeled and deveined
  • Coconut oil for frying

Sriracha Dipping Sauce

  • ¾ cup sugar free mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon Swerve powdered sugar substitute
  • 2 teaspoons sriracha

Instructions

  • In a small bowl, whisk together the coconut flour, 1 tablespoon Swerve powdered sugar substitute, salt, and pepper; set aside.
  • In another small bowl, beat together the eggs and water; set aside.
  • In yet one more small bowl, mix together the unsweetened shredded coconut, crushed pork rinds, and the remaining tablespoon of Swerve powdered sugar substitute.
  • Dredge one shrimp in the coconut flour mixture, then dip into the egg mixture. Then dredge the shrimp in the coconut coating, pressing it onto the shrimp so it sticks well. Repeat this process with all of the shrimp.
  • In a large skillet, add the oil to 1-inch depth and heat over medium to medium-high heat until a piece of the coconut shrimp sizzles when added to the oil. Fry the shrimp in small batches for about 1 minute per side until golden brown. Remove the shrimp and place on paper towels or a wire cooling rack.
  • In a small bowl, mix together the ingredients for the sauce.
  • Serve the shrimp hot with the dipping sauce.

Notes

The shrimp can be baked instead of fried by baking at 400°F for about 8-10 minutes, flipping once during baking. They will be much crispier if fried.
You could also prepare the shrimp in the coating and freeze in a single layer to fry or bake later.

Nutrition

Calories: 456.94kcal | Carbohydrates: 18.61g | Protein: 21.06g | Fat: 33.53g | Fiber: 9.13g | Net Carbs: 9.48g