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5 from 7 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course, Sauce
Cuisine: Caribbean
Servings: 4
Calories: 373kcal
Author: Jean Choi


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