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prep time
12 min
cook time
22 min
ready time
34 min
Keto Coconut Pork Rind Shrimp
Jumbo shrimp is taken up a notch from your typical coconut breading. The breading here is made with a mixture of plain coconut flakes and crispy fried pork rinds. Now your shrimp are baked with an extra crunchy coating layered with toasty coconut and extra keto fats.
Jessica L.
Net Carbs
0.9 g
Fiber
1.3 g
Total Carbs
2.1 g
Protein
17.4 g
Fats
14 g
205 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Fried Pork Rinds
1-½ ounce
Coconut, Dried, Shredded Or Flaked, Unsweetened
3 tablespoon, shredded
Shrimp Raw
8 large
Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Olive Oil
1 teaspoon
Recipe Steps
steps 4
34 min
Step 1
Preheat an oven to 375 degrees. In a food processor, pulse together the pork rinds and coconut flakes until you have a fine, crumbly breading. Set the breading on a flat plate or surface.Step 2
Peel and devein your shrimp, then pat them dry with a paper towel. Toss the shrimp in a small mixing bowl with the remaining ingredients.Step 3
One by one, coat each shrimp in the coconut pork rind breading and arrange 4 shrimp on metal skewers. Set the skewers either on a baking rack or over a sheet tray to catch falling crumbs.Step 4
Bake the shrimp skewers for 20-22 minutes, until the breading on the shrimp is dark golden-orange and the baked coconut is fragrant in the oven.