Crispy Coconut Shrimp with Spicy Lime Aioli – Low Carb
"Craving a crunchy, indulgent bite without breaking your keto diet? This Crispy Coconut Shrimp with Spicy Lime Aioli delivers the perfect snack—golden, buttery shrimp coated in toasted coconut flakes, paired with a zingy lime‑infused aioli that adds a gentle heat. The unsweetened coconut provides healthy fats and a satisfying crunch, while the shrimp supplies lean protein, keeping the net carbs under 10 g per serving. Ideal for a quick after‑work snack, a party appetizer, or a low‑carb treat on the go, this recipe fits seamlessly into any keto lifestyle. For the best texture, pat the shrimp dry, dip them in a light egg wash, then roll in a seasoned coconut‑almond mixture before frying in avocado oil until crisp. Finish with a simple aioli made from mayo, fresh lime juice, zest, and a dash of sriracha for that perfect spicy‑tangy lift. Serve immediately for maximum crunch, and watch it disappear! This snack is not only delicious but also SEO‑friendly, featuring keywords that keto enthusiasts love—low carb, keto snack, and easy keto appetizers."
Ingredients
Instructions
Pat the shrimp dry with paper towels and set aside.
In a shallow bowl, whisk the egg until smooth.
In another shallow bowl, combine toasted coconut, almond flour, garlic powder, smoked paprika, sea salt, and black pepper.
Dip each shrimp first into the egg wash, letting excess drip off, then roll it in the coconut mixture, pressing gently to adhere.
Heat avocado oil in a large skillet over medium‑high heat until shimmering.
Add the coated shrimp in a single layer, cooking 2‑3 minutes per side until golden brown and crisp. Transfer to a paper‑towel‑lined plate to drain.
While the shrimp fry, whisk together mayonnaise, lime juice, lime zest, sriracha, and a pinch of sea salt in a small bowl until smooth.
Serve the crispy coconut shrimp hot, drizzled with or accompanied by the spicy lime aioli.
Gather Ingredients
Step by Step
Pat the shrimp dry with paper towels and set aside.
In a shallow bowl, whisk the egg until smooth.
In another shallow bowl, combine toasted coconut, almond flour, garlic powder, smoked paprika, sea salt, and black pepper.
Dip each shrimp first into the egg wash, letting excess drip off, then roll it in the coconut mixture, pressing gently to adhere.
Heat avocado oil in a large skillet over medium‑high heat until shimmering.
Add the coated shrimp in a single layer, cooking 2‑3 minutes per side until golden brown and crisp. Transfer to a paper‑towel‑lined plate to drain.
While the shrimp fry, whisk together mayonnaise, lime juice, lime zest, sriracha, and a pinch of sea salt in a small bowl until smooth.
Serve the crispy coconut shrimp hot, drizzled with or accompanied by the spicy lime aioli.