Chris Cooks

Keto Coconut Shrimp & Creole Cocktail Sauce

August 5, 2018

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Fun fact, coconut shrimp is delicious. Funner fact, it’s super easy to make. And this keto version will help any keto’ers stay on track with their healthy fats, without having to miss out on any of the amazing flavor this dish is known for.

Keto Coconut Shrimp & Creole Cocktail Sauce

Print Recipe
5 from 2 votes

Keto Coconut Shrimp with Creole Cocktail Sauce

A delicious island-inspired classic, with a little Southern flair. Keto-friendly and you'd never even know it. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Keyword: coconut, fried, keto, shrimp
Servings: 6 people


For the Shrimp

  • 2 lbs large shrimp peeled, deveined, tails removed
  • 1 cup coconut flour
  • 1 cup coconut flakes unsweetened
  • 1 cup coconut oil
  • 4 whole eggs
  • 1 tbsp salt
  • 2 tsp black pepper
  • 1 tbsp garlic powder
  • 2 tsp smoked paprika

For the Creole Cocktail Sauce

  • 1/3 cup mayonnaise
  • 2 tbsp keto ketchup
  • 2 tsp Worcestershire sauce
  • 2 tsp coconut vinegar white wine works also
  • 1-2 tsp Crystal hot sauce
  • 1 tbsp horseradish
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder


  • Make the Creole cocktail sauce by whisking together all of the ingredients listed for it. Set aside.
  • In a deep frying pan, add 1 cup of coconut oil and put it on medium heat, bringing it to approximately 375 degrees. 
  • In a bowl, combine the coconut flour with the salt, pepper, paprika and garlic powder. Mix together with a fork.
  • Crack the eggs into a separate bowl and beat with a fork. Put the coconut flakes into a 3rd bowl.
  • When the oil is ready for frying, prepare and fry the shrimp in small batches to prevent overcrowding. First dredge the shrimp in the seasoned flour, then coat with the egg, then the coconut flakes. Fry on each side for 45-60 seconds until golden brown.  
  • Cool on a drying rack so air can move around the shrimp and steam can escape. Serve warm with the cocktail sauce. 

Keto Coconut Shrimp & Creole Cocktail Sauce

What do you think?

  1. Jenny says:

    I’m adding this to my recipes to try. Keep the keto recipes coming!

  2. mjs says:

    You have two 5 star reviews from readers who haven’t made the recipe. ????

  3. Crystal says:

    5 stars
    So awesome that you are posting Keto recipes!! I have always enjoyed reading Chris’ recipes and now can actually try some of them!!

    Do you think this would work if you pan fry rather than deep fry? I don’t have a deep fryer. Thanks!!

  4. Joan Dowd says:

    Looks great! Cant wait to try it.

  5. Natalie T. says:

    If you ever need recipe inspiration, Elena’s Pantry is a wonderful resource for Keto and Paleo (and others). Check out her bio to understand the health issues she has successfully managed through this lifestyle change. It’s pretty amazing what one can do by modifying food intake and lifestyle!

    If it’s not to personal, would love to see a post on what has helped you manage Hashimotos. My Mother has it, and I’m in the process of being diagnosed “for something” with similar markers. The tests and waiting are exhausting. I’m trying to learn as much as I can to help my Mother manage her situation (she’s in her late 60s and LOVES bread…) and apply to my own diet and lifestyle as well.

    Oh, and are great resources, too!

  6. Kristin says:

    Are you guys both doing keto?? Just started and saw this and was intrigued!

    • Julia says:

      Chris has been doing it for a few solid weeks, with me joining in every time he cooks (we all eat whatever he makes–no alternate meals.) But I just did some reading up on it and I’m hopeful it can help with my Hashimoto’s and other health concerns so I’m all in starting tomorrow!

  7. Avery LeMaire says:

    5 stars
    This looks amazing! Your sauce is right on! In Louisiana we use a very similar recipe for our boiled crawfish dipping sauce. (Also for any kind of shrimp or crab low country boil) I like to add minced garlic and some green onions with almost exactly everything you have listed! There is another version using mayo and creole (spicy brown) mustard, so yummy!! We use this version with a fried turkey for Thanksgiving and Christmas! Love your cooking videos and your home! Thanks for sharing.
    Avery LeMaire,
    Lafayette, Louisiana

    • Chris says:

      I lived in Lafayette for a little under six months. I love it there! Cajun food will always be at the top of my list. ????

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