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

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.

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 (Whole30)

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

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Course: Appetizer, Main Course, Sauce

Cuisine: Caribbean

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 373kcal

Author: Jean Choi

Ingredients

Sriracha Mayo Dipping Sauce

• 1/4 cup paleo mayonnaise
• 2 tbsp sriracha sauce
• 1 tsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp raw honey omit for Whole30

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 Facts

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce (Whole30)

Amount Per Serving (1 serving)

Calories 373 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 332mg111%

Sodium 1798mg78%

Potassium 200mg6%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 11g12%

Protein 25g50%

Vitamin A 60IU1%

Vitamin C 9.5mg12%

Calcium 174mg17%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.