Keto Coconut Shrimp

A keto-friendly recipe that comes with a golden brown, crunchy exterior and a perfectly juicy interior.


For the sauce:

  • 2 tbsp orange marmalade or peach jam
  • 3 tbsp sweet chili sauce
  • 1-2 tsp warm water


  1. Toast the coconut in a 350° F oven for about 5 minutes, until the edges are golden brown and fragrant. Let cool completely. 

  2. In a shallow bowl, stir together Carrington Farms Keto Bread Crumbs, cooled toasted coconut, 1 tsp of salt, and 1/4 tsp black pepper. 

  3. In another bowl, beat egg and season with the remaining 1/2 tsp of salt and 1/4 tsp of pepper. 

  4. Working in batches, dip each shrimp into the egg mixture and then into the breadcrumb mixture, pressing firmly to coat. 

  5. Place a thin layer of Carrington Farms Organic Coconut Cooking Oil in a large sauté pan and heat over medium-high heat. When the oil is hot, add the shrimp. Cook for 3-4 minutes on each side, until deeply golden and then transfer to a paper-towel lined tray to drain. 

  6. To make the sauce, stir together ingredients until smooth. Serve with coconut shrimp.