These Paleo Coconut Shrimp are crunchy, sweet, and all around perfect!
Guys…I’m so excited. It’s been 4 years of me trying to convince Alex that he likes shrimp with absolutely no luck. Yesterday everything changed with this recipe. Shrimp is one of my favorite foods, I love any seafood, but shrimp is so easy to cook with and I used to love coming up with recipes for them but when Alex and I started grocery shopping together and eating most meals together shrimp flew right off my radar. He wouldn’t touch them. Needless to say this paleo coconut shrimp will be a keeper. You are going to get to see so many more shrimp recipes too. So thrilled. It’s the little things in life.
These little babies are delicious and the perfect amount of sweet. Since they’re paleo that means they are also gluten free too! Every time you order coconut shrimp out they’re bound to be dredged in flour which really isn’t necessary at all. These have such a deep coconut flavor that I love. How could they not with coconut flour, shredded coconut and coconut oil?
It takes just a few minutes to throw together and is a quick dinner along with a side salad. I also served them with a fruit sweetened orange marmalade. The orange marmalade gives it a great kick of citrus. If you’re eating paleo just make sure whatever brand you buy is sweetened only with fruit or honey and not sugar. I’m sure I’ll be making these again and again. Enjoy!
- 1lb shrimp, peeled and deveined
- 1 egg
- 1 tablespoon tapioca starch
- 1 cup unsweetened shredded coconut
- 2 tablespoons coconut flour
- pinch of salt
- 1/4 teaspoon paprika
- 3 tablespoons coconut oil
- Gather two separate small bowls. In one whisk the egg and the tapioca starch together. In the other combine the coconut, coconut flour, salt and paprika.
- Butterfly your shrimp by slicing down the back of them until they open up and could almost lay flat. You can choose to leave the tails on which I do to make flipping and eating easier.
- In a large skillet over medium heat, melt the coconut oil.
- Dip the shrimp into the egg wash, let the excess fall off then dredge through the coconut mixture.
- In batches so the pan isn't too crowded fry the shrimp for 2-3 minutes per side or until they are opaque in the center and golden brown on the outside.
- If the pan runs out of oil simply add 1 or 2 more tablespoons before the next batch.
- Transfer cooked shrimp to a paper towel lined plate to drain excess oil.
- Serve with warmed sauce.