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These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

This is one of those recipes that I want to make ALL the time. My family spent last Thanksgiving in Hawaii (yes, almost a year ago), and I saw coconut shrimp on the menu at one of the restaurants. It sounded soooo delicious, but unfortunately, it contained flour and breadcrumbs so I couldn’t order it with my gluten intolerance. I remember drooling at how delicious it looked when the servers carried the dish to other tables. 

Paleo Coconut Shrimp Recipe

Ever since, I’ve been meaning to recreate an allergen-free version at home and I finally got around to it recently. This Paleo Coconut Shrimp is soooo yummy and addicting, and it’s not even deep fried! You just bake it in the oven for 20 minutes, and you get a golden, crunchy exterior that you just can’t get enough of.

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Sriracha Mayo Dipping Sauce

While the Paleo Coconut Shrimp is delicious on its own, the Sriracha Mayo Dipping Sauce is what really pulls this recipe together. I mean, this sauce is honestly good on it own and we may or may not have been eating it by the spoonful. I highly recommend you make it and I promise you’ll want to put it on everything!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Servings: 4

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce (Whole30)

By Jean Choi
These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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Ingredients 

Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp

  • 1 lb raw shrimp, peeled and deveined
  • 1/4 cup tapioca starch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 large egg, whisked
  • 1 cup shredded coconut
  • 1 tsp sea salt

Instructions 

  • Prepare the sauce. Mix all the ingredients together and whisking the ingredients together.
  • Refrigerate until ready to use.
  • Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
  • Rinse shrimp and pat dry with paper towels.
  • Prepare an assembly line of three bowls: one with tapioca starch, garlic powder, and onion powder; one with whisked egg; and lastly, one with shredded coconut and sea salt.
  • Dredge the shrimp in the tapioca starch mixture, then the egg, and then coat well with shredded coconut.
  • Repeat for the rest of the shrimp and place on the prepared baking sheet
  • Bake for 20 minutes, flipping halfway through.
  • Serve immediately with Sriracha Mayo Dipping Sauce.

Nutrition

Serving: 1serving, Calories: 373kcal, Carbohydrates: 20g, Protein: 25g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 332mg, Sodium: 1798mg, Potassium: 200mg, Fiber: 1g, Sugar: 11g, Vitamin A: 60IU, Vitamin C: 9.5mg, Calcium: 174mg, Iron: 3.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

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Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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4 Comments

  1. Stephanie says:

    Best way to reheat?

    1. Jean Choi says:

      You can pan fry for a minute on each side with some oil, or put it back in the oven for 5 minutes. The air fryer is also a convenient way to do it!

  2. Jean Choi says:

    Thanks so much, Monique! You are so sweet. The sriracha mayo is what I’ve been putting on everything these days!

  3. Jean Choi says:

    Thanks so much! It’s so yummy. The mayo is the best part!