Keto Coconut Shrimp with Pineapple Mango Salsa

This keto coconut shrimp recipe is served alongside pineapple mango salsa for a healthy and delicious low carb dinner in less than 30 minutes. The bright, light fruit salsa, tastes delicious with the easy crunchy coconut shrimp! Only 3.7g net carbs for 10 shrimp!

You might also like this coconut crusted chicken recipe!

It’s that time of year when we try a different fish fry dinner every Friday. Usually places offer fish sandwiches and some offer fried shrimp. This year I’m taking a shot at making our own fish fry entrees. That is why today I am making keto coconut shrimp recipe with a pineapple mango salsa.

I never realized how easy coconut shrimp is to make or I would have made it years ago. One of the good things about this dish is that it takes no time to make. The salsa just requires some chopping and mixing and the shrimp only take a few minutes to bread and fry on the stove. So this dinner took me less than 30 minutes start to finish.

And for some reason I had never tried fruit salsa before and now I love it and I have to find more dishes to serve it with!

Recipe ingredients I used.

To make the keto coconut shrimp all you need is raw peeled shrimp and for the crispy coating you need eggs, unsweetened shredded coconut flakes, onion powder, garlic powder, salt and black pepper.

In this recipe we are using coconut oil to fry the shrimp in because it is highly resistant to oxidation at high heats so it’s the perfect oil for frying. Plus it adds even more coconut flavor!

I often buy frozen shrimp at Aldi. I get the jumbo raw, peel on bags and keep them in my freezer for quick dinners. It’s convenient and comparatively inexpensive.

What’s in the fruit salsa?

The salsa is a combination of pineapple and mango because I couldn’t make up my mind which one to use. It has sweet peppers and cilantro, lime juice and red onion.

It was yummy! I ended up eating this for my dinner without the shrimp (because my family scarfed all the shrimp but I didn’t mind.)

How many carbs in the fruit salsa.

While some fruit is not keto friendly and can sometimes be high in sugars and therefore carbs. However when you are using smaller amounts of them as you are with this salsa, the carb count is not too bad.

For this recipe if you only used 2 tablespoons of the fruit salsa it would have just 2.2g net carbs. Below is the nutrition info for the salsa.

2 tablespoons of the pineapple mango salsa is: 10 cals / 0g fat / 2.6g carbs / 0.4g fiber / 0.2g protein = 2.2 grams net carbs

How to make keto coconut shrimp.

I made the shrimp like I did my keto coconut crusted chicken. So if you like this recipe go and check that one out too!

Step 1: Chop all of the salsa ingredients and mix together in a medium bowl. Refrigerate while you fry the shrimp.

Step 2: eel the raw shrimp and set aside. Place and mix the unsweetened coconut flakes and spices in a shallow dish to make the breading and beat the eggs in a separate bowl.

Step 3: Dab the shrimp dry with a paper towel and then dip first in the egg mixture and then in the coconut breading mixture. Place breaded uncooked shrimp on a plate until you finished them all.

Step 4: Get out a large saute pan and heat to medium high heat. Add the coconut and let it melt and let it sizzle.

Step 5: Turn the heat down to medium heat and place a piece of shrimp in the coconut oil and if it starts to sizzle it’s ready. Add the rest in a single layer and fry until golden on both sides. This should only take a few minutes on each side. Place the fried shrimp on a paper towel lined plate as it comes out of the pan. The paper towel with absorb the excess oil. You may have to do the shrimp in batches.

Serve the fruit salsa along side the shrimp or place on top. Store the leftover salsa and shrimp separately in airtight containers. (Please scroll down to view the printable recipe card.)

Note you can also eat this shrimp with a low carb dipping sauce. I have quite a few keto dipping sauce recipes that you can try.

To make this in the air fryer.

To make this dish in the air fryer instead of a skillet, just cook them at 380°F for 10-12 minutes until browned and cooked through. Make sure to spray the basket with cooking spray.  Note cooking time my vary.

I used frozen and not fresh shrimp for this recipe and it worked fine. The rest of the ingredients I usually have on hand all the time so I can make this dish easily any day of the week. They also would make a great low carb appetizer. 

II hope you like this super simple but delicious low carb coconut shrimp. It’s sure to be a family favorite and great for those on a low carb diet.  Enjoy! 

The nutritional information for 10 shrimp is: 515 cals / 46.9g fat / 8.9g carbs / 5.2g fiber / 18.8g protein = 3.7g net carbs

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Keto Coconut Shrimp & Pineapple Mango Salsa

Yield: 24

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This keto coconut shrimp & pineapple mango salsa can be ready in less than 30 minutes. The bright, light fruit salsa, tastes delicious with the crunchy coconut shrimp!

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Ingredients

To make the shrimp

• 1 lb shrimp, raw and peeled
• ¼ cup coconut oil
• 1 cup unsweetened coconut, finely shredded
• 2 eggs
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

To make the salsa

• 1 cup pineapple, chopped
• 1 cup mango chopped
• 2 tablespoons lime juice
• ⅓ cup red onion, chopped
• 1 jalapeno, seeded and chopped
• ¾ cup sweet peppers, chopped
• ¼ teaspoon salt
• ¼ cup cilantro, chopped or parsley chopped

Instructions

1. Chop the pineapple, mango, onion, jalapeño, peppers and cilantro into small pieces.
2. Add to a large bowl and toss with salt and lime juice. Refrigerate until ready to use.
3. Thaw shrimp if necessary and blot dry with a paper towel.
4. In a shallow bowl, beat eggs.
5. In another shallow bowl add the salt, pepper, onion powder, garlic powder and shredded coconut. Mix well.
6. Dip a shrimp into the eggs and then the coconut mixture and then place on a plate. Continue with all the shrimp. Make sure the shrimp is well coated with the coconut.
7. In the meantime add your coconut oil to a large skillet and heat to medium high heat
8. When sizzling, turn the heat down to medium. Add the shrimp one by one, working in batches. When they start browning on the bottom, flip and brown the other side. This should only take a few minutes per side. Adjust the heat if they are getting too brown or not brown enough.
9. Place some paper towels on another plate and when the shrimp are done frying, place them on the towels to drain the excess oil.
10. Serve immediately with the salsa.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 52Unsaturated Fat: 0g