Crispy Coconut Shrimp w/ Spicy Tropical Glaze [Keto, Low-carb, Sugar-free, Gluten-free]
Coconut-crusted Shrimp w/ Spicy Tropical Glaze
Keto | Low-carb | Sugar-free | Gluten-free | Soy-free
Take a trip with me…to the comforting island of fried shrimp! Crunchy and sweet with a bit of heat, this recipe combines a sweet, nutty coconut flavor with the good vibes of the tropics. There really isn’t much better than sitting on the beach, cocktail in one hand, and a plate of coconut shrimp in the other. So now you can bring the vacation right to your house - and much healthier too!
Since these are Keto and Low-carb, leave the guilt behind, and indulge on the crispy “fried” shrimp instead. Coconut-crusted, these shrimp are crispy and golden, and when paired with the sweet and spicy glaze, something magical happens. And that glaze comes together in 2 minutes! You don’t need to give up your favorite foods to feel your best, and this recipe is proof. Plus, it’s sugar free, so it works well for anyone trying to cut back on the carbs and sugars.
*And don’t forget to read through the PRO TIPS for this recipe below!*
MACROS:
Macros per Serving (Sugar-free Tropical Glaze):
Servings: 2
Calories: 26
Protein: 0 g
Fat: 0 g
Net Carbs: 7.3 g
Macros per Serving (Coconut Shrimp):
Servings: 2
Calories: 263.5
Protein: 41.9 g
Fat: 18 g
Net Carbs: 4.9 g
INGREDIENTS:
Spicy Tropical Glaze
¼ cup - Sugar-free orange marmalade
1 to 2 tsp (depending on desired spice level) - Chili garlic sauce or Sriracha
½ Tbsp - Fresh lime juice (from about ½ lime)
Pinch - Sea salt
Coconut-crusted Shrimp
1 lb - Jumbo shrimp (tail-on) - thawed, peeled, and deveined
2 - Eggs
½ cup - “Bread” crumbs (see PRO TIPS)
½ cup - Unsweetened coconut flakes
½ tsp - Sea salt
½ tsp - Cracked black pepper
½ tsp - Chile-lime seasoning
PRO TIPS:
Depending on the brand of marmalade you find, you may have to add water or vinegar to loosen up the consistency just a little. For the sauce, feel free to also add in fresh garlic, scallion, cilantro, or spices to create your own unique tropical vibe!
For keto/low-carb bread crumbs, I find the best way is to grind up plain pork rinds in a food processor or blender. If you’re not keto, feel free to do this recipe with regular panko bread crumbs.
Turn this into a full meal by making this your next #TacoTuesday, as this makes for an amazing taco filling! For fish tacos, cut the fish into 1-inch wide strips, and make sure to increase the cooking time to 15 minutes. Sprinkle on your favorite toppings, or you can just serve as fish sticks.
If you have a smaller air-fryer, you can either halve this recipe or cook it in two batches, as it most likely won’t all fit. No air-fryer? No problem…bake these on a foil-lined baking sheet for 10 to 15 minutes at 425°F (218°C), flipping them over halfway through.
For a complete meal, try these with my No Big Dill “Potato” Salad on page 108 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
FOR THE GLAZE To a small, microwavable bowl, add the marmalade, chili sauce, lime juice, and salt, and mix together. Then microwave the glaze for 30 seconds, stirring halfway through. Set the bowl aside.
FOR THE SHRIMP Make sure the shrimp are thawed, peeled, and ready to go - I like to leave the tails on the shrimp for easy dipping. Then, pat the shrimp completely dry with paper towels and set them aside on a plate.
Start setting up your “dredging” station by beating the eggs in a large bowl with a fork. In another bowl, mix together the “bread” crumbs, coconut flakes, salt, pepper, and chile-lime seasoning. Pour all of the shrimp into the bowl with the eggs, and stir together until the shrimp are evenly coated.
Then, taking about 3 or 4 shrimp at a time, toss the shrimp into the dry coating mixture. Press the coating into each shrimp on all sides, then set them aside on the air-fryer rack/tray. Repeat this process until all the shrimp are completely coated in the crust.
Preheat the air-fryer to 375°F (190°C). Place the shrimp tray into the air-fryer (see PRO TIPS) and cook for 10 minutes, flipping them halfway through. Note, if you’re using shrimp smaller than “jumbo”, take a minute or two off of the cook time.
TO SERVE Spread the coconut shrimp onto a large platter with the island glaze in a small serving bowl. Enjoy!
