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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)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Best way to reheat?
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!
Thanks so much, Monique! You are so sweet. The sriracha mayo is what I’ve been putting on everything these days!
Thanks so much! It’s so yummy. The mayo is the best part!