Keto Coconut Macadamia Nut Shrimp
Dive into tropical flavors with this irresistibly crispy Keto Coconut Macadamia Nut Shrimp recipe, perfect for low-carb eating without sacrificing indulgence. Succulent shrimp are coated in a luscious blend of almond flour, finely chopped macadamia nuts, and unsweetened coconut flakes, creating a crunchy exterior with a nutty sweetness that pairs beautifully with savory garlic and a hint of spice. Lightly fried in coconut oil until golden brown, these shrimp are a show-stopping appetizer or main course, served alongside fresh lime wedges for a zesty splash of brightness. With a prep time of just 15 minutes and a quick cooking time, this dish is a deliciously satisfying option for keto-friendly entertaining or weeknight dinners. Keywords: keto shrimp recipe, coconut shrimp, macadamia nut shrimp, low-carb seafood recipes, tropical shrimp recipes.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 16 pieces Large shrimp, peeled and deveined
- 0.5 cup Unsweetened coconut flakes
- 0.5 cup Macadamia nuts, finely chopped
- 0.25 cup Almond flour
- 2 large Eggs
- 2 tablespoons Coconut milk
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 3 tablespoons Coconut oil
- 4 wedges Lime wedges
Instructions
In a shallow bowl, combine the unsweetened coconut flakes and chopped macadamia nuts. Mix well.
In another shallow bowl, mix almond flour, salt, black pepper, and garlic powder.
In a third bowl, beat the eggs and add the coconut milk, whisking until fully combined.
Pat the shrimp dry with paper towels. Dredge each shrimp in the almond flour mixture, shaking off any excess.
Dip the shrimp into the beaten egg mixture, followed by coating it in the coconut-macadamia mixture, pressing gently to adhere.
Heat coconut oil in a large skillet over medium-high heat.
Working in batches, add the shrimp to the skillet, frying until golden brown and cooked through, about 2-3 minutes per side.
Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
Serve the shrimp hot with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 2.6 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
