These paleo coconut shrimp are crunchy, sweet, and all-around perfect! Forget what you think you know about coconut shrimp. This fried coconut shrimp recipe is the ULTIMATE version with coconut flakes, coconut flour, AND coconut oil. Nope, no panko bread crumbs, junky oils, or bleached flour to be seen with these coconut fried shrimp. Just pure, wholesome ingredients that make these the best healthy coconut shrimp you’ll EVER have. Pinky promise!!! Plus, they are gluten-free coconut shrimp in addition to being paleo, so something everyone can enjoy.
These shrimp are delicious (obviously!) with the perfect amount of sweetness. They take just a few minutes to throw together, and they’re an excellent option for a quick dinner along with a side salad. I love to serve them with a fruit-sweetened orange marmalade, but they’re also great with some cantaloupe salsa!
How Do You Make Coconut Shrimp?
You will love two things about this recipe. Not only is this coconut shrimp recipe super easy to make, but it’s also SO FULL of flavor!
Here are the simple steps for how to make the best coconut shrimp recipe ever:
- Make the breading mixture. Add tapioca starch and an egg in a small bowl. In a second small bowl, add the coconut, coconut flour, sea salt, and paprika.
- Butterfly the shrimp. Simply slice it down the back without cutting all the way through, until you can open them up and lay them flat.
- Prepare the shrimp to cook — dip shrimp in egg mixture, then coconut mix.
- Fry shrimp in pan. Once the shrimp have cooked, move them to a plate with a paper towel to drain excess oil.
TIP: Make sure the oil is super hot, so that it browns the breading!
Is Coconut Shrimp Healthy?
Yes, this easy coconut shrimp is VERY healthy. While many versions are coated with white flour, my recipe is a gluten-free coconut shrimp.
It’s also made with nutritious ingredients – you’ll feel great eating this homemade coconut shrimp. Here are some of the health benefits:
- Shrimp – You will not only get lots of healthy protein when you eat this coconut shrimp dinner, but you will also get vitamin D, magnesium, calcium, and selenium.
- Coconut – They are packed with delicious nutrients! Fiber, vitamin B6, iron, vitamin C, phosphorus, and more.
- Egg – Zinc, copper, selenium, vitamin B2, vitamin D, and protein are all packed into every egg you eat.
How Many Calories Are In Coconut Shrimp?
This fried coconut shrimp recipe has 394 calories per serving, 26 grams protein, 28 grams fat, and only 4 grams net carbs.
This entire recipe makes 4 servings, so you can eat 1/4 of it. That’s about 9-10 medium shrimp per serving.
If you would prefer to eat it as an appetizer, the serving size would be cut in half and would be even fewer calories.
How Do You Store Gluten-Free Coconut Shrimp?
You should store this fried coconut shrimp recipe in the refrigerator. It should be kept in an airtight storage container with a lid to keep it fresh longer. This will also prevent it from taking on other flavors that might be in the fridge. The coconut fried shrimp will last 3-4 days in the refrigerator.
To reheat the paleo coconut shrimp, there are 3 options:
- Microwave it, covered with a damp paper towel to prevent drying out. It will heat up quickly, so just warm it in 30-second intervals until it’s the temperature you are looking for.
- Re-heat it in a hot skillet with some oil.
- Heat it in the oven at 325 degrees F. Heat the shrimp for 10-15 minutes until it’s hot all the way through.
TIP: Be careful not to overheat your shrimp, or it will become rubbery.
How To Freeze This Fried Coconut Shrimp Recipe
The best way to freeze the paleo coconut shrimp is by laying the cooked shrimp flat on a cookie or baking sheet. Set it in the freezer for 1-2 hours until the shrimp is relatively solid. Then, you can remove them from the pan and place them in an airtight container.
Freezing this healthy coconut shrimp is an excellent option so you can grab it quickly later. To warm up the gluten-free coconut shrimp, it’s best to place it in the fridge overnight so it can defrost. Once it’s thawed, you can heat it up in the microwave or oven.
More Paleo Shrimp Recipes
Looking for more paleo shrimp recipes? Right this way…
More Paleo Dinner Recipes
There are so many delicious paleo dinner recipes that I want to share with you. Here are some of my favorites that I think you are going to love:
- Easy Grilled Thai Chicken Satay – Plus, I share how to make marinade and dipping sauce. So yummy!
- Easy Baked Stuffed Clams – Every bite is so rich and delightful.
- Baked Maple Mustard Glazed Salmon – This is so flavorful and easy to make!
Healthy Paleo Fried Coconut Shrimp Recipe:
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Healthy Paleo Fried Coconut Shrimp Recipe
These paleo coconut shrimp are the HEALTHY version of coconut fried shrimp! This gluten-free fried coconut shrimp recipe is EASY and ready in less than 30 minutes.
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- 1 lb Shrimp (peeled and deveined)
- 1 large Egg
- 1 tablespoon Tapioca flour
- 1 cup Unsweetened shredded coconut
- 2 tablespoons Coconut flour
- 1 pinch Sea salt
- 1/4 teaspoon Paprika
- 3 tablespoons Coconut oil
More TIPS about this paleo recipe in the post above!
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 the 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, 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.
Serving Size: 9-10 medium shrimp, or 1/4 entire recipe
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Wow this was so amazing! Better than at a restaurant. I will definitely make again!
This was super tasty! But don’t be fooled, this is definitely not a quick recipe…especially if you get shrimp that need to be peeled and butterflied. Its definitely delicious (had leftovers on a salad) but this is not something I will make often, since it’s a bit of work.
This was fantastic! Thanks for the recipe. I put them on top of a salad and couldn’t believe how much it looked like something I would get at a restaurant. And it tasted great! My only regret was not buying more shrimp!
Wow! I was dancing a happy dance eating these. I felt like I was eating out – fried coconut shrimp is not something I will ever be able to eat out again, so what a treat. Thank you for this easy, delicious recipe.
Hi Sharon! I’m so glad you enjoyed them!
Shrimp is one of my favorite all-time foods too! This is absolutely delicious. It’s amazing with warmed orange marmalade!
This is the perfect recipe for my beach vacation coming up. I will pin this for later. Love these pictures too.
We always tease my mom about how much she loves coconut shrimp…standing joke in our family 🙂 These was scrumptious!
This looks SO good! My 3-year-old recently discovered that he loves shrimp – I bet he’d adore this coconutty one!
I love coconut shrimp in all forms! These pictures make them look so crunchy and appealing.
Not sure why this did not work for me :/ the breading barely stuck and most of it fell off in the pan. They didnt crisp up much either. I was surprised because i make coconut shrimp often and it turns out fine
Oh no! I’m so sorry they didn’t turn out. Many people have had great success with this recipe. What kind of pan did you use? Also, make sure you preheat the pan and oil enough for the coconut to get a quick crisping and not stick.
Freeze the battered shrimp for about half an hour before frying and the coating will stick and not fall off in pan.
Pardon me if it’s already here, but can you provide the recipe for the sauce in the picture? Thanks in advance!!!
Hi! I simply used a store bought fruit sweetened orange marmalade and warmed it up a bit. Peach would also work great!
Hi Maya! I found your website last night when looking for a coconut shrimp recipe. This was absolutely DELICIOUS! I had all the ingredients on hand and it was so quick to whip up. Love how crispy the shrimp got. Thank you so much! Definitely a new favorite 🙂
This recipe had me saying I need to follow this girl on Pinterest, Instagram and Twitter! I will definitely be trying this for an upcoming Made It & Loved It post. Thanks for sharing!!
I’ve never cooked shrimp before and this recipe was super simple and tasted amazing!! I can’t stop eating it!
Thanks so much Gillian! I’m so happy that you liked them!
What could I use in place of tapioca starch? Corn starch?
Hi Sarah! You could use arrowroot and it would still be paleo. If that’s not a concern cornstarch will totally work!
mind. blown. why NOT use coconut flour??? 🙂 well this is pretty much amazing, I’m going to try this cuz we LOVE coconut shrimp at our house! !
mind. blown. why NOT use coconut flour??? 🙂 well this is pretty much amazing, I’m going to try this cuz we LOVE coconut shrimp at our house!
Des @ Life's Ambrosia
I love shrimp too but my son does not so we don’t get to eat it nearly as much as I’d like. I bet this recipe might help change his mind!
eat good 4 life
I haven’t eaten shrimp in for ever. I need to get my game on! Love the recipe!
Barrett at Dirty Laundry Kitchen
I love coconut shrimp. I like the idea of coconut flour in the batter. I will definitely check this out.
These look delicious! I love the idea of dipping them in marmalade, that is a great combination of flavor.
I adore coconut shrimp and this version is a whole lot healthier than many. I’ve been playing around with unsweetened coconut recently – this might just be my next use of that very delicious ingredient.
pam (Sidewalk Shoes)
No need to convince me! I love shrimp!
Could you please note the Calories, Carbs, Sodium, and other Nutrition Facts on all of your recipes?
I too am a shrimp lover, but don’t dare try this until finding out the facts.
Since nutrional information varies from brand to brand I don’t feel comfortable providing that information. Your values may be different than mine. You can always plug you ingredients into an online calculator like this one. Thanks for stopping by!