Coconut Shrimp with Coconut Chile Sauce and Cauliflower Rice

This Thai-inspired dish is crunchy, creamy, spicy, and sooo delicious all at once! It was my first time making cauliflower rice, and I’m pleased with how easy it was. Sure, I could save the extra cauliflower rice to eat with the leftover coconut shrimp… or I could use it for keto pizza crusts or something new! The following recipe uses raw shrimp, but you may use pre-cooked shrimp if you’d like. Just coat the shrimp in the egg batter and coconut coating, and pan fry with coconut oil.

Coconut Shrimp with Coconut Chile Sauce and Cauliflower Rice

4 servings


  • 1 lb. shrimp (either raw or cooked, see note above)
  • 1 egg
  • 6 tbsp shredded coconut, unsweetened
  • 3 tbsp coconut flour
  • 1/2 tsp salt
  • 2 tbsp coconut oil
  • 1/2 cup coconut cream
  • 1 tbsp chili garlic sauce, or to your spice level
  • 1/2 tsp garlic powder
  • 1/2 tsp galangal powder (or ginger powder, optional)
  • 1/2 tsp salt
  • (optional stevia if you prefer sweeter sauces)
  • 1/2 small head of cauliflower (You may cook more if you want leftover cauliflower rice!)


  1. Preheat the over to 350 degrees.
  2. Peel and wash shrimp.
  3. In a small bowl, beat the egg until it has a uniform texture and color.
  4. In another small bowl, mix the shredded coconut, coconut flour, and 1/2 tsp salt.
  5. Dip each shrimp into the egg bowl, coating it with egg, and then transfer it to the dry mixture, coating it with the dry ingredients. Designating one hand for each bowl will help this process move smoothly!
  6. Grease a flat baking pan with a light layer of coconut oil. Place the shrimps evenly on the pan.
  7. Bake for 10 minutes, then flip each one, and bake for an additional 10 minutes.
  8. Meanwhile, prepare the cauliflower rice by chopping the cauliflower into chunks and steaming for 8 – 10 minutes. Test the cauliflower with a fork to ensure that it’s soft, but not mushy. Once it’s done cooking, place the cauliflower in a food processor and give it a couple quick whirls until it reaches a rice-like texture.
  9. Meanwhile, prepare the coconut chile sauce by heating the coconut cream, chile garlic sauce, garlic powder, galangal powder, and salt in a saucepan. Stir well.
  10. Once the shrimp is finished baking, you can either mix it right into the sauce, or pan fry the shrimp in the coconut oil to give it a delightfully crispy bite!
  11. Serve coconut shrimp, coconut chile sauce, and cauliflower rice on the same plate, and enjoy!


Nutritional Info (per serving, excluding cauliflower rice):

  • Calories: 310
  • Total fat: 20 g
  • Total carbs: 6 g
  • Fiber: 3 g
  • Net carbs: 3 g
  • Protein: 28 g

The cauliflower rice has been excluded from the nutritional information because you might eat more or less than myself, or choose not to eat it at all. However, the steamed, lightly salted cauliflower rice adds about 1-2g net carbs per 1/3 cup, and a whopping 15 calories.


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