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!
Servings: 4
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
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