Carb Smart Crispy Coconut Shrimp
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Carb Smart Crispy Coconut Shrimp

with Spicy Mayo Dipping Sauce

These crispy coconut shrimp are a tasty low-carb option to accompany any meal. Tender, juicy shrimp are coated in a flavourful mixture of flaked coconut and panko, then shallow-fried to crispy perfection and served with a side of spicy mayo for extra flair!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes


/ serving 2 people

6 tbsp

Shredded Coconut

(Contains Sulphites)

285 g

Jumbo Shrimp

(Contains Shrimp)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tsp

Garlic Powder

4 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

1 tbsp

All-Purpose Flour*

(Contains Gluten)

0.13 tsp


1 unit(s)


¼ cup


0.13 tsp



Nutrition Values

Calories740 kcal
Fat63 g
Saturated Fat19 g
Carbohydrate18 g
Sugar3 g
Dietary Fiber3 g
Protein26 g
Cholesterol300 mg
Sodium1380 mg
Trans Fat0.3 g
Potassium400 mg
Calcium100 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Small Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


  • Add 1 tbsp flour and garlic powder to a large zip-top bag.
  • Combine coconut and half the panko in a medium bowl. (NOTE: This is your breading.)
  • Add egg to a small bowl, then whisk with a fork to combine. (NOTE: This is your egg wash.)
  • Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
  • Remove and discard shrimp tails. Season shrimp with salt and pepper.
  • Add shrimp to the zip-top bag (from step 2). Shake to coat evenly.
  • Working with one shrimp at a time, dip into egg wash, then coat in breading, pressing gently to adhere.
  • Set breaded shrimp aside on a plate, then repeat the process with remaining shrimp.
  • Heat 1/4 cup oil in a large non-stick pan over medium-high heat.
  • When oil is hot, carefully add one shrimp at a time to the pan. (NOTE: Don't overcrowd the pan. Fry in batches, if needed.)
  • Cook, carefully flipping once with a spatula, until shrimp just pink and breading is golden-brown, 2-3 min.**
  • Transfer to a paper-towel lined plate.
  • Add coconut shrimp to a serving platter
  • Add spicy mayo and 1 tsp water to a small bowl, then stir to combine.
  • Serve crispy coconut shrimp with spicy mayo alongside for dipping.
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