keto Coconut Shrimp with Japanese Spicy Mayo Sauce cover

Coconut Shrimp with Japanese Spicy Mayo Sauce


I happened to be scrolling through Pinterest ‘s feed the other day when I came across a pin for Coconut Shrimp.  It was golden brown sprinkled with coconut flakes with an accompanying cocktail glass and little tropical umbrella sticking out, and that’s what got me!  I knew the second I saw that tropical umbrella, we were going to make our version of Coconut Shrimp with a Japanese Spicy Mayo Sauce!  We’ll do anything that reminds us of a tropical island! Life goals!

keto Coconut Shrimp with Japanese Spicy Mayo Sauce pin 1

I’ve actually never made Coconut Shrimp before, so I had to do some research to see how the traditional ones were made. 

From there, we took the base idea of the coconut crusted shrimp and used the spicy mayo sauce from our Keto Ebi Fry and Keto Sriracha Shrimp Bacon Roll to make this dish and it came out great!

The coconut crust offers the subtle sweetness that the traditional dish is known for and the accompanying sauce offers a balanced spicy creaminess that really adds to the shrimp!  All this at only ~0.5g net carbs per piece of shrimp makes it for a great low-carb/keto seafood dinner!

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 black pepper on both sides.

4) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs.  You can also use your hands to crush the pork rinds if you don’t have a food processorNote – Skip this step if you are using Pork Panko.

Keto Coconut Shrimp with Spicy Mayo Sauce

5) Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with an beaten egg, and 1 mixing bowl with a mixture of the crushed Unflavored Pork Rinds and shredded coconuts (mix well).

Keto Coconut Shrimp with Spicy Mayo Sauce Recipe

6) In this order, dip and coat each shrimp: Almond Flour > eggs > crushed Unflavored Pork Rinds/shredded coconuts.  Once coated, place onto baking sheet.

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

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

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

10) Serve with dipping sauce.

Hope you enjoy your low-carb/keto Coconut Shrimp with Japanese Spicy Mayo Sauce! 

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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 Crust

  • 12-14 Shrimps with Tail On
  • 1/8 tsp Black Pepper
  • 1/2 Cup Almond Flour
  • 1 Egg
  • 1/4 Cup Shredded Unsweetened Coconut
  • 2 oz Unflavored Pork Rinds 1/3 Cup if using Pork Panko

Sauce

  • 4 tbsp Kewpie Mayo
  • 1 tsp Swerve/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 black pepper on both sides.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
  • Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with an beaten egg, and 1 mixing bowl with a mixture of the crushed Unflavored Pork Rinds and shredded coconuts (mix well).
  • In this order, dip and coat each shrimp: Almond Flour > eggs > crushed Unflavored 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/Monkfruit, Sriracha, a pinch of salt and pepper. Mix well, top with green onions and set aside.
  • 1Serve 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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