Keto Coconut Pork Rind Shrimp

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  • prep time

    prep time

    12 min

  • cook time

    cook time

    22 min

  • ready time

    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

Keto Coconut Pork Rind Shrimp

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Fried Pork Rinds

    Fried Pork Rinds

    1-½ ounce

  • Coconut, Dried, Shredded Or Flaked, Unsweetened

    Coconut, Dried, Shredded Or Flaked, Unsweetened

    3 tablespoon, shredded

  • Shrimp Raw

    Shrimp Raw

    8 large

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Olive Oil

    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 1
  • 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 2
  • 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 3
  • 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.
    Step 4