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.
Ingredients
Scale
- 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
Instructions
- Pat shrimp dry with paper towels. Season with a little salt and pepper.
- 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.
- 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.
- Let breaded shrimp rest for 5 minutes to help coating set.
- 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.
- 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.
- Drain fried shrimp on paper towels.
- 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