Paleo Coconut Shrimp Recipe – Easy Homemade with Spicy Mango Sauce

I should probably confess right up front: I have a thing for crispy, crunchy shrimp. Not the kind that comes out soggy from a takeout box, but real-deal, golden coconut shrimp—the kind you can actually hear crunch when you bite in. Years ago, I tried making coconut shrimp for the first time after a beach trip (I was craving those vacation vibes, you know?), and let’s just say it was a disaster. Batter everywhere. Shrimp stuck to the pan. The whole kitchen smelled like fried oil for a week. But I didn’t give up.

Fast-forward to now: I’ve nailed a paleo coconut shrimp recipe that’s easy enough for a weeknight, but fancy enough for a party platter. The best part? There’s absolutely no gluten, no dairy, and you get this spicy mango dipping sauce that honestly makes me want to dip everything in it. Seriously, if you’re a fan of sweet, spicy, and crispy, you’re in for a treat.

I’ve tested this so many times, even my brother (who swears he “doesn’t like coconut”) now requests it when he comes over. And yeah, I’ll admit, the first time I got the batter right and the shrimp came out perfectly golden, I did a little victory dance in my kitchen. So, if you’re ready to channel those tropical vibes at home, let’s get into it.

Why You’ll Love This Paleo Coconut Shrimp Recipe

Okay, let me hype this up for a second—I’ve made this for game day, girls’ night, and even solo dinners when I just wanted something fun. Here’s why it totally wins:

• Super crunchy without breadcrumbs: Tapioca and coconut flour make the coating light and crisp, while shredded coconut brings the crunch you’re craving. No soggy shrimp here.
• Real-deal flavor: The shrimp is juicy, the coconut coating is slightly sweet, and that spicy mango sauce brings a kick. It’s basically a flavor party.
• Totally paleo: No gluten, no dairy, no refined sugar. You get all the treat vibes without the food hangover.
• Easy to make at home: Seriously, you just need 30 minutes, two bowls, and a pan. I’ve made these with a toddler helping and they still turned out great.
• Customizable heat level: That mango sauce? You can make it mild or wild—just adjust the sriracha. I like mine medium-spicy, but you do you.
• Impressive for guests: People lose their minds over crispy shrimp. I’ve had friends ask, “Wait, you made these at home?” Yes, yes I did.

Honestly, there’s something kind of magical about biting into a crispy shrimp and getting that sweet-spicy hit from the mango sauce. It’s the kind of dish that disappears fast—so I always double the batch if I’m feeding more than three people. It’s also the perfect recipe for when you want to treat yourself but don’t want to spend hours in the kitchen. This is comfort food, but make it fresh and healthy.

What Ingredients You’ll Need for Paleo Coconut Shrimp

Here’s what I love about this ingredient list: you probably have most of it if you’ve cooked paleo before, and if not, everything’s easy to find. I’m picky about a few things, and I’ll tell you why.

• Large raw shrimp (1 lb / 450g, peeled and deveined)—I always buy wild-caught when I can. Frozen is fine, just thaw and pat dry. Tails on makes them easier to dip.
• Unsweetened shredded coconut (1 cup / 85g)—I go for the fine shred, not the big flakes. It sticks better and gets crispier. Bob’s Red Mill is my go-to brand.
• Coconut flour (¼ cup / 28g)—This helps the coating stick. Don’t swap for almond flour; it won’t crisp as nicely.
• Tapioca flour or arrowroot starch (¼ cup / 30g)—Makes the batter light and gives a perfect crunch. Tapioca is my favorite for this, but arrowroot works too.
• Eggs (2 large)—Room temperature mixes better. If you forget, just let them sit in warm water for a couple minutes.
• Sea salt (1 tsp)—I use Maldon flakes because I’m fancy, but any sea salt works.
• Black pepper (½ tsp)
• Garlic powder (½ tsp)—Adds a little extra flavor.
• Coconut oil (for frying)—You want enough to coat the bottom of your pan, about ½ cup (120ml). High heat, neutral flavor.

Spicy Mango Sauce Ingredients:

• Ripe mango (1 large or 2 small, peeled and diced)—The riper, the better. I’ve used frozen mango in a pinch; just thaw and drain it first.
• Lime juice (2 tbsp / 30ml)—Fresh is best, but bottled works.
• Sriracha or hot sauce (1-2 tsp)—Adjust to your heat level. I use 1 tsp for a gentle kick; 2 tsp for “whoa.”
• Raw honey (1 tbsp / 20g)—Optional, but it smooths out the spice.
• Sea salt (pinch)

Quick note: I’m all about using what you have. If you only have medium shrimp, just keep an eye on the cooking time—they’ll go faster. For the mango, I’ve even used those little cups of pre-cut fruit from the grocery store in a pinch (no shame).

Fun story: The first time I tried this, I used sweetened coconut by accident. Don’t do that. It burns fast and makes everything taste like a candy bar. Learn from my mistakes!

If you’re wondering about substitutions—yes, you can use avocado oil instead of coconut oil, but you’ll lose a bit of that tropical flavor. And if you can’t find coconut flour, try cassava flour. The texture isn’t exactly the same, but it works.

Equipment Needed For Homemade Paleo Coconut Shrimp

You don’t need a fancy kitchen to make these—my first batch was in a tiny apartment with one skillet. Here’s the setup:

• Large skillet or frying pan—Nonstick or cast iron is best. I use my trusty old cast iron (the one with the chips on the handle).
• Mixing bowls—Three: one for flour, one for eggs, one for coconut.
• Forks or tongs—For dipping and flipping shrimp. I like tongs; less mess.
• Paper towels—For draining after frying.
• Blender or food processor—For the mango sauce. I use my mini Ninja because it’s easy to clean.
• Measuring cups and spoons—Trust me, don’t eyeball the flour or coconut, or you’ll run out mid-bread-crumbing.

If you need to bake instead of fry, a wire rack on a baking sheet works great for crispy oven shrimp. I’ve done it both ways—frying wins for max crunch, but baking is less hands-on (and you can do a big batch at once).

Budget tip: I’ve made these with dollar store tongs and a $10 skillet. They still came out perfect. Don’t let equipment hold you back.

How To Make Paleo Coconut Shrimp With Spicy Mango Sauce (Step-by-Step)

Alright, let’s dive in! I’m walking you through exactly how I do it, with all the little tricks I’ve learned.

1. Prep the Shrimp (5 minutes)
   Pat your shrimp dry with paper towels—this is key for crispy coating. If the shrimp are wet, the batter slides right off. Season with a little salt and pepper.
2. Set Up Your Breading Stations (5 minutes)
   In one bowl, mix coconut flour, tapioca flour, garlic powder, ½ tsp salt, and black pepper. In a second bowl, beat the eggs until frothy. In a third bowl, add the shredded coconut.
3. Bread the Shrimp (10 minutes)
   Dip each shrimp first in the flour mixture, then in the egg, then roll in shredded coconut. Press gently to make sure the coconut sticks. Lay them out on a plate as you go. (This is the messy part—don’t wear white.)
4. Make the Mango Sauce (5 minutes)
   In your blender or food processor, combine mango, lime juice, sriracha, honey, and a pinch of salt. Blend until smooth. Taste and adjust spice or sweetness. If it’s too thick, add a splash of water.
5. Fry the Shrimp (8-10 minutes)
   Heat coconut oil in your skillet over medium-high heat. You want enough oil to coat the bottom, but not so much that you’re deep frying. When the oil shimmers, add shrimp in batches—don’t crowd the pan. Fry 2-3 minutes per side, until the coating is golden and shrimp are just cooked through. Flip gently (I use tongs). Drain on paper towels.
6. Serve!
   Pile the crispy coconut shrimp on a platter and serve with a bowl of spicy mango sauce for dipping. If you’re feeling extra, sprinkle with fresh cilantro or lime zest.

Troubleshooting: If your shrimp coating falls off, your oil might not be hot enough. If the coconut burns, turn the heat down a bit. And if you’re baking instead of frying, set your oven to 425°F (220°C), spray the shrimp lightly with oil, and bake for 12-15 minutes, flipping halfway through.

Real talk: The first time you flip the shrimp, some coconut might fall off. That’s normal. Just scoop it out of the pan so it doesn’t burn. You’ll get better at it every time.

My Best Tips & Techniques For Foolproof Paleo Coconut Shrimp

Okay, here’s where I spill all my secrets from making these more times than I can count:

• Super dry shrimp = crispy coating: Don’t skip the patting dry step. I use multiple paper towels and sometimes let the shrimp air out for 5 minutes.
• Don’t overcrowd the pan: Frying in batches keeps the oil hot and prevents soggy shrimp. I do 8-10 at a time.
• Let breaded shrimp rest: After coating, let the shrimp sit for 5 minutes before frying. It helps the coating “set” and stick better.
• Use fresh oil for each batch: If you see lots of coconut bits burning, scoop them out between batches. Burnt bits = bitter flavor.
• Bake for a lighter version: Spray the shrimp lightly with oil and bake on a wire rack for max crispiness.
• Mango sauce too spicy? Add more honey or a splash of coconut milk to mellow it out.
• Batch prep tip: Bread all the shrimp first, then fry. It’s way less chaotic and you get even cooking.
• Toothpick test for shrimp: If you’re worried about doneness, poke the thickest shrimp with a toothpick. If it’s opaque and firm, it’s done.

True story: The first time I made these for a party, I tried to fry too many at once and ended up with a soggy mess. Lesson learned—patience is key. Also, don’t skip the mango sauce. It makes the whole dish.

Ways To Mix Up Your Paleo Coconut Shrimp Recipe

Once you’ve got the basic paleo coconut shrimp down, here’s where you can get creative. I’ve tried all of these, and they’re all winners:

• Pineapple Dipping Sauce: Swap mango for pineapple in the sauce for a tangier kick. My kids love this version.
• Chili-Lime Shrimp: Add ½ tsp chili powder and extra lime zest to the flour mix for a smoky flavor.
• Sweet Potato Crust: Mix in ¼ cup finely grated sweet potato with the shredded coconut. Adds a little sweetness and crunch.
• Asian-Inspired Sauce: Stir in 1 tbsp coconut aminos and a pinch of ginger to the mango sauce for a deeper flavor.
• Keto-Friendly Version: Use almond flour instead of coconut/tapioca, skip the honey, and fry in avocado oil. Not as crunchy, but still delicious.
• Nutty Crunch: Add ¼ cup crushed macadamia nuts to the coconut coating. So good.
• Vegan Adaptation: Sub sliced hearts of palm or king oyster mushroom for shrimp, and use a flax egg for binding.

Honestly, my favorite twist is adding extra lime zest to the coating and sprinkling chopped cilantro on top. It makes everything pop. And if you’re feeling spicy, double the sriracha!

Serving Ideas & Storage For Paleo Coconut Shrimp

This is one of those recipes that’s best eaten hot and crispy, but here’s how I serve and store it:

How To Serve:

• On a big platter with mango sauce in the middle. Seriously, people flock to it.
• As tacos: Stuff shrimp in lettuce wraps or paleo tortillas with avocado and slaw.
• Over salad: Toss shrimp on a bed of greens with extra mango sauce as dressing.
• Party skewers: Thread shrimp onto skewers for easy finger food.
• With a cold drink: Honestly, a mojito or sparkling water with lime pairs perfectly.

Storage Tips:

• Fridge: Leftovers keep in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to crisp up.
• Freezer: Freeze breaded (uncooked) shrimp on a baking sheet, then transfer to a bag. Fry straight from frozen—just add a minute or two to the cook time.
• Leftover mango sauce: Keeps in the fridge for 5 days. Use it on chicken, fish, or as salad dressing.

Pro tip: If your shrimp gets a little soggy on day two, toss it in a hot pan for a minute. Good as new. And if you have leftovers (rare, but it happens), chop them up and add to a stir-fry. So good.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about eating this paleo coconut shrimp recipe:

• High in lean protein—Shrimp is low-calorie and packed with protein, so you stay full longer.
• Good fats from coconut—Satisfying and helps keep you energized. No processed oils here.
• Natural sweetness—Mango and honey, not refined sugar.
• Gluten- and dairy-free—Perfect for anyone with sensitivities.
• Vitamins & minerals—Mango brings vitamin C, shrimp delivers selenium and B12.

Real talk: This isn’t “diet food,” but it’s way healthier than fried shrimp from a restaurant. I never feel heavy or sluggish after eating these. Plus, you control the ingredients—no weird additives!

Final Thoughts

So that’s my paleo coconut shrimp recipe—with spicy mango sauce, of course. I know I’ve gone on about it, but when you find a recipe this good (and easy), you want to share it with everyone. It’s become my go-to party appetizer, my beach trip nostalgia fix, and sometimes just my “I need something delicious right now” dinner.

I hope you love it as much as my family does. Seriously, make it your own—try the variations, swap the sauce, add extra crunch. That’s how the best recipes happen. And don’t be afraid to make a mess. Half the fun is getting coconut everywhere and sneaking bites while you fry.

If you try this, let me know how it goes! Drop a comment below, or tag me on Instagram @crunchykitchen—seeing your versions makes my day. Got questions? I check comments every day and love helping troubleshoot.

Happy frying, happy dipping, and may your kitchen smell as good as mine does right now!

FAQs

Q: Can I bake paleo coconut shrimp instead of frying?

A: Absolutely! Just lay breaded shrimp on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 12-15 minutes, flipping halfway. You won’t get quite the same crunch, but it’s still really good.

Q: What’s the best shrimp size for this recipe?

A: I use large shrimp (16-20 per pound) because they’re juicy and easy to work with. If you use smaller shrimp, just watch the cook time—they go fast!

Q: Can I make the paleo coconut shrimp recipe ahead?

A: Yes! Bread the shrimp and keep them in the fridge for up to 8 hours before frying. Or freeze unbaked shrimp and fry straight from frozen—super handy for party prep.

Q: What can I substitute for tapioca flour?

A: Arrowroot starch works nearly the same. I’ve even used cassava flour in a pinch, but the coating turns out a bit heavier. I wouldn’t use regular flour for paleo, though.

Q: How spicy is the mango sauce?

A: With 1 tsp sriracha, it’s a gentle kick—think “warm, not hot.” With 2 tsp, it’s got real heat. If you’re serving kids, start mild and let adults add extra hot sauce to their own bowls.

Paleo Coconut Shrimp Recipe – Easy Homemade with Spicy Mango Sauce

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• Author: Nora Winslow
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This paleo coconut shrimp recipe delivers ultra-crispy, golden shrimp coated in shredded coconut and served with a sweet and spicy mango dipping sauce. It’s gluten-free, dairy-free, and perfect for parties or weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb large raw shrimp (16–20 per pound), peeled and deveined, tails on
• 1 cup unsweetened shredded coconut (fine shred preferred)
• 1/4 cup coconut flour
• 1/4 cup tapioca flour or arrowroot starch
• 2 large eggs, room temperature
• 1 tsp sea salt, divided
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup coconut oil (for frying)
• For Spicy Mango Sauce:
• 1 large ripe mango (or 2 small), peeled and diced (about 1 cup)
• 2 tbsp lime juice
• 1–2 tsp sriracha or hot sauce (to taste)
• 1 tbsp raw honey (optional)
• Pinch sea salt

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Instructions

1. Pat shrimp dry with paper towels. Season with a little salt and pepper.
2. Set up three breading stations: In one bowl, mix coconut flour, tapioca flour, garlic powder, 1/2 tsp salt, and black pepper. In a second bowl, beat eggs until frothy. In a third bowl, add shredded coconut.
3. Dip each shrimp first in the flour mixture, then in the egg, then roll in shredded coconut. Press gently to ensure coconut sticks. Lay out on a plate.
4. Let breaded shrimp rest for 5 minutes to help coating set.
5. Make the mango sauce: In a blender or food processor, combine mango, lime juice, sriracha, honey, and a pinch of salt. Blend until smooth. Taste and adjust spice or sweetness. If too thick, add a splash of water.
6. Heat coconut oil in a large skillet over medium-high heat. When oil shimmers, add shrimp in batches (do not crowd the pan). Fry 2-3 minutes per side, until golden and cooked through. Flip gently.
7. Drain fried shrimp on paper towels.
8. Serve shrimp hot with spicy mango sauce for dipping. Garnish with fresh cilantro or lime zest if desired.

Notes

Pat shrimp very dry for best crispiness. Fry in batches to avoid soggy shrimp. Let breaded shrimp rest before frying to help coating stick. For a lighter version, bake shrimp on a wire rack at 425°F for 12-15 minutes, flipping halfway. Mango sauce can be adjusted for spice or sweetness. Leftovers reheat best in the oven.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Cuisine: American, Tropical

Nutrition

• Serving Size: About 4 shrimp with
• Calories: 210
• Sugar: 6
• Sodium: 350
• Fat: 11
• Saturated Fat: 8
• Carbohydrates: 13
• Fiber: 3
• Protein: 15

Keywords: paleo coconut shrimp, gluten-free shrimp, dairy-free, mango sauce, party appetizer, crispy shrimp, healthy fried shrimp, tropical recipe, seafood, easy paleo recipe