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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.
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

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.