Coconut Shrimp with Sweet and Spicy Sauce

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4.63 from 8 votes

Coconut Shrimp with Sweet and Spicy Sauce

Simple keto coconut shrimp that can be baked or made in the air fryer.

Prep Time15 mins

Cook Time10 mins

Servings: people

Calories: 212kcal

Equipment

Air Fryer (optional)

Ingredients

Coconut Shrimp

3 tbsp coconut flour
1/2 tsp salt
1 pinch pepper
2 egg whites
3/4 cup coconut flakes unsweetened
1/2 lbs large raw shrimp peeled and deviened
coconut oil spray

Sweet and Spicy Sauce

1/4 cup mayo
1 tsp sriracha
juice of 1/2 lime
1/2 tsp Swerve confectioners more or less to taste

Instructions

In a shallow bowl, combine coconut flour, salt and pepper.
In a second shallow bowl, add the egg whites and whisk together until bubbles form.
In a third shallow bowl, add the coconut.
Working with one shrimp at a time, dredge shrimp in coconut flour mixture, then dip in egg whites, and then coat with coconut. You will want to press the coconut onto the shrimp to get as much to stick as possible.
Spray air fryer with coconut oil cooking spray. Add shrimp to air fryer basket and then spray each shrimp generously with more coconut oil.
Set air fryer to 380 degrees, and bake for 8-10 minutes until golden brown.
While shrimp are cooking, prepare sauce by combining all of the Sweet and Spicy Sauce ingredients in a small bowl and mix together. Place in the fridge until ready to use.

Notes

If you do not own an air fryer, preheat oven to 400 degrees before step one. Place a wire rack over a baking sheet, and then carefully place prepared shrimp onto the rack. Bake shrimp for 15-18 minutes, until golden brown.

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