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Pork Rind Coconut Shrimp

Coconut Shrimp


  • 1/2 cup Southern Recipe Small Batch Pineapple and Ancho Chile pork rinds, crushed

  • 1 pack Shrimp, thawed and deveined

  • 1/2 cup Coconut flour

  • 2 Eggs, beaten

  • 1 cup Shredded coconut flakes

  • 1/3 cup Sesame seeds

  • 2 tsp. Salt, divided

For the dip:

  • 3/4 cup Greek yogurt

  • 1/4 cup Mayonnaise

  • 2 Tbsp. Chile sauce

  • 1 Lime, juiced

  • Zest from 1 lime

  • 1/4 tsp. Salt


  1. Place the shrimp on a baking sheet or plate in a single layer. Sprinkle with 1 teaspoon of salt. Set aside.

  2. Place the coconut flour in a shallow dish. Place the eggs in another shallow dish. Set aside.

  3. In a larger shallow dish, combine the Southern Recipe Small Batch pork rinds, sweetened coconut, sesame seeds, and 1 teaspoon of salt.

  4. Dredge the shrimp one at a time in the coconut flour, then in the egg, then finally into the pork rind/ coconut mixture.

  5. Once fully coated, place in a greased air fryer on 400 °F for 5-10 minutes, or until the crust is golden brown.

  6. Once the first batch of shrimp are cooking, start on the dip. In a medium bowl, combine all of the dip ingredients together, and stir until well combined.

  7. Enjoy the shrimp and dip together!


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