keto Coconut Shrimp with Japanese Spicy Mayo Sauce cover

Coconut Shrimp with Japanese Spicy Mayo Sauce


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When I was looking at Pinterest the other day, I came across a picture of a Coconut Shrimp ?.  The picture made it look so good with that golden crispy coconut crust, I became inspired to make our own little low-carb/keto version of it!  I actually never made Coconut Shrimp, so I had to do some research to see how the traditional ones were made.  From there, we mixed elements from our Keto Ebi Fry & Keto Sriracha Shrimp Bacon Roll recipe and created this fusion!  I think it came out pretty well with the shrimp offering that traditional subtle sweetness and the dipping sauce bringing in elements of Japanese fusion to it!  Hope you enjoy it as well!

keto Coconut Shrimp with Japanese Spicy Mayo Sauce pin 1

This dish low-carb/keto and has ~0.5 g per piece of shrimp.  The dish offers a sweet crispy coconut crust accompanied by a balanced spicy creaminess from the dipping sauce.

keto Coconut Shrimp with Japanese Spicy Mayo Sauce pic

For this one, you will need a few unique ingredients which include almond flour, unflavored pork rinds, Sriracha, Kewpie mayo and Swerve.  All can be purchased on Amazon or local and Asian supermarkets.

Now, let’s get started!

Prepping Time 10M

Cooking Time 15M

Total Time 25M

Net Carb/Serv ~0.5g

Servings 12-14 Shrimps

Ingredients

Shrimp Crust

Sauce

Directions

1) Gather all the ingredients.

2) Preheat oven to 400F, line baking sheet with aluminum foil, and spray with cooking oil.

3) Peel and prepare shrimp as needed (keep tail on).  Dry with paper towel.  Once dried, sprinkle pepper on both sides.

4) Open bag of pork rinds but don’t pour out.  Using your hands, crush all the rinds to mimic the texture of bread crumbs (it will take a while to ensure all rinds are crushed).  You can also use a food processor which will get you finer pieces (our preferred method).

5) Fill 1 mixing bowl with almond flour, 1 mixing bowl with an egg, and 1 mixing bowl with a mix of the crushed pork rinds and shredded coconuts (mix well).

6) Mix eggs.

7) In this order, dip and coat each shrimp: almond flour > eggs > crushed pork rinds/shredded coconuts.  Once coated, place onto baking sheet.

8) Place baking sheet on middle rack and bake for 15-17 minutes until crust is golden brown.

9) In the meantime, finely chop green onions and set aside.

10) In a small mixing bowl, combine Kewpie mayo, Swerve, Sriracha, a pinch of salt and pepper.  Mix well, top with green onions and set aside.

11) Serve with dipping sauce.

Hope you enjoy this Keto Coconut Shrimp with Japanese Spicy Mayo Sauce!  If you are looking for other low-carb/keto dishes to make a complete meal, be sure to check out our Recipe Index with over 150+ recipes and growing!

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More Recipes

keto Coconut Shrimp with Japanese Spicy Mayo Sauce pin 2

keto Coconut Shrimp with Japanese Spicy Mayo Sauce cover

Coconut Shrimp with Japanese Spicy Mayo Sauce

The BEST Asian Low-Carb/Keto recipe for Coconut Shrimp with Japanese Spicy Mayo Sauce. Enjoy the taste of this delicious traditional Southeast Asian dish at only ~0.5g Net Carb/Piece. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: coconutshrimpketo, coconutshrimplowcarb, ketoshrimprecipe, lowcarbshrimp
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Shrimps
Print Recipe

Ingredients

Shrimp

  • 12 Pieces Shrimps with Tail On
  • 1/8 tsp Black Pepper
  • 1/2 Cup Almond Flour
  • 1 Egg Egg
  • 1/4 Cup Shredded Unsweetened Coconut
  • 1/4 Cup Crushed Unflavored Pork Rinds about 1oz

Sauce

  • 4 tbsp Kewpie Mayo
  • 1 tsp Swerve or Monkfruit
  • 1 tsp Sriracha
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 Stalk Green Onion

Instructions

  • Gather all the ingredients.
  • Preheat oven to 400F, line baking sheet with aluminum foil, and spray with cooking oil.
  • Peel and prepare shrimp as needed (keep tail on). Dry with paper towel. Once dried, sprinkle pepper on both sides.
  • Open bag of pork rinds but don't pour out. Using your hands, crush all the rinds to mimic the texture of bread crumbs (it will take a while to ensure all rinds are crushed). You can also use a food processor which will get you finer pieces (our preferred method).
  • Fill 1 mixing bowl with almond flour, 1 mixing bowl with an egg, and 1 mixing bowl with a mix of the crushed pork rinds and shredded coconuts (mix well).
  • Mix eggs.
  • In this order, dip and coat each shrimp: almond flour > eggs > crushed pork rinds/shredded coconuts. Once coated, place onto baking sheet.
  • Place baking sheet on middle rack and bake for 15-17 minutes until crust is golden brown.
  • In the meantime, finely chop green onions and set aside.
  • In a small mixing bowl, combine Kewpie mayo, Swerve, Sriracha, a pinch of salt and pepper. Mix well, top with green onions and set aside.
  • Serve with dipping sauce.

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4 Comments

  1. Sharon Barkley

    Love your recipes! I’m having a problem printing just the recipe without the pictures, any suggestions?
    My new printer does not allow me to select individual pages.

    • LowCarbingAsian

      Great to hear you are enjoying our recipes!! I think the best way to do it would be use Microsoft Word and use the command ‘special paste’. Copy the direction portion and under Microsoft Word edit menu, there should be an option for special paste. From there, select unformatted text which will only paste the text. Hope that helps!

    • LowCarbingAsian

      FYI – we updated our recipes so they all now contain a recipe card with a print it option! Hope that helps you out!

  2. Thank You!!!!! That is GREAT NEWS!

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