Low-Carb Creamy Coconut Shrimp Recipe

Recipe By Slurrp

This low-carb creamy coconut shrimp recipe is a delicious and healthy alternative to traditional fried shrimp. The shrimp are coated in a flavorful mixture of coconut milk, garlic, and spices, then baked to perfection. The result is tender, juicy shrimp with a crispy coconut crust. Serve them with a side of cauliflower rice or a fresh salad for a satisfying and low-carb meal.

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20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Low-Carb Creamy Coconut Shrimp
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Ingredients for Low-Carb Creamy Coconut Shrimp Recipe

  • 0.17 pound Shrimp, Peeled And Deveined
  • 0.17 cup Unsweetened Coconut Milk
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 tablespoon Lime Juice
  • 0.17 teaspoon Paprika
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.17 cup Shredded Coconut
  • flakes Optional: Red Pepper Flakes Or Cayenne Pepper For Added Spice
  • as needed Optional: Cooking Spray For Extra Crispiness
  • as required Optional: Lime Wedges For Serving

Directions: Low-carb Creamy Coconut Shrimp Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.In a shallow bowl, whisk together the coconut milk, garlic, lime juice, paprika, salt, and pepper.
  • STEP 3.Dip each shrimp into the coconut milk mixture, allowing any excess to drip off, then coat it in the shredded coconut.
  • STEP 4.Place the coated shrimp on the prepared baking sheet and repeat with the remaining shrimp.
  • STEP 5.Bake for 12-15 minutes, or until the shrimp are cooked through and the coconut is golden brown.
  • STEP 6.Serve the creamy coconut shrimp with a side of cauliflower rice or a fresh salad.
  • STEP 7.Enjoy!

Cooking Tips

  • Make sure to use unsweetened coconut milk for a savory flavor.
  • If you prefer a spicier dish, add some red pepper flakes or cayenne pepper to the coconut milk mixture.
  • For extra crispiness, you can lightly spray the coated shrimp with cooking spray before baking.
  • To make the dish gluten-free, use gluten-free breadcrumbs instead of shredded coconut.

Storage and Serving

  • Leftover creamy coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the shrimp in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
  • Serve the reheated shrimp with fresh lime wedges for added flavor.
Nutrition
value
226
calories per serving
13 g Fat17 g Protein10 g Carbs2 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    17g
  • Carbs
    10g
  • Fiber
    2g

MacroNutrients

  • Carbs
    10g
  • Protein
    17g
  • Fiber
    2g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    62mg
  • Iron
    1mg
  • Vitamin A
    368mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    5mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    45mg
  • Manganese
    < 1mg
  • Phosphorus
    178mg
  • Selenium
    32mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp