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!
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
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.
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