Name: Paleo Coconut Shrimp with Piña Colada Dipping Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Caribbean
Ingredients: 1 egg; 1½ teaspoons arrowroot starch; ¾ teaspoon salt; 12 jumbo shrimp (or 24 small), deveined, shells removed, butterflied; 1 cup shredded unsweetened dried coconut; 4 teaspoons coconut flour; Oil for frying (avocado oil or coconut oil); ¾ cup canned coconut milk; ¾ cup pineapple, crushed or finely diced; 2 tablespoons honey; ¼ teaspoon salt; 2 teaspoons arrowroot starch; 2 tablespoons canned coconut milk

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This Paleo Coconut Shrimp with Piña Colada Dipping Sauce is a tropical-inspired dish that’s crispy, golden, and full of flavor. The shrimp are coated in a coconut crust and fried to perfection, then served with a creamy pineapple-coconut dipping sauce that’s naturally sweetened. It’s a healthier, grain-free twist on a restaurant favorite—perfect for parties, appetizers, or a fun dinner at home.

Why You’ll Love This Recipe

Naturally paleo, gluten-free, and dairy-free
Crispy coconut-crusted shrimp without breadcrumbs
Sweet and tangy piña colada dipping sauce made from real ingredients
Perfect as an appetizer, snack, or light meal
Tropical flavors that feel indulgent yet wholesome

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Shrimp

1 egg
1½ teaspoons arrowroot starch
¾ teaspoon salt
12 jumbo shrimp (or 24 small shrimp), deveined, shells removed, and butterflied
1 cup shredded unsweetened dried coconut
4 teaspoons coconut flour
oil for frying (such as avocado oil or coconut oil)

Piña Colada Sauce

¾ cup canned coconut milk
¾ cup pineapple, crushed or finely diced
2 tablespoons honey
¼ teaspoon salt
2 teaspoons arrowroot starch
2 tablespoons canned coconut milk

Directions

Make the shrimp

In a small bowl, whisk egg, arrowroot starch, and salt until smooth. Add shrimp and toss to coat.
In another bowl, mix shredded coconut and coconut flour.
Heat 1 inch of oil in a deep skillet over medium-high heat.
Working one shrimp at a time, remove from egg mixture, let excess drip off, then coat in coconut mixture, pressing to adhere.
Fry shrimp in batches for 2–3 minutes, turning once, until golden brown. Drain on paper towels.

Make the sauce

In a small saucepan, combine ¾ cup coconut milk, pineapple, honey, and salt. Bring to a simmer and cook for about 5 minutes, stirring occasionally.
In a small bowl, whisk arrowroot starch with 2 tablespoons coconut milk until smooth. Slowly whisk into the simmering sauce.
Continue whisking until thickened. Remove from heat and let cool slightly before serving.

Servings and timing

Servings: 4 (as appetizer)
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Bake instead of fry: Place shrimp on a parchment-lined sheet, spray lightly with oil, and bake at 400°F for 12–15 minutes, flipping halfway.
Add spices: Mix paprika, garlic powder, or cayenne into the coconut coating for extra flavor.
Use mango instead of pineapple for a fruity twist on the sauce.
Make it Whole30: Swap honey with date paste or omit for a less sweet sauce.

Storage/Reheating

Store shrimp in the refrigerator for up to 2 days.
Reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy.
Sauce can be refrigerated for up to 3 days. Whisk before serving.
Not recommended for freezing, as shrimp coating may lose crispiness.

FAQs

Can I make these shrimp in the air fryer?

Yes! Air fry at 400°F for 6–8 minutes, flipping halfway. Spray lightly with oil for best crisp.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before breading.

Is arrowroot starch necessary?

It helps the coating stick and thickens the sauce, but tapioca starch or cornstarch can be used as substitutes.

Can I use sweetened coconut?

It will make the shrimp much sweeter and may burn faster—unsweetened coconut is best.

What oil works best for frying?

Avocado oil or coconut oil are paleo-friendly and ideal for high-heat cooking.

Can I make the sauce ahead of time?

Yes, prepare up to 2 days ahead and store in the fridge. Warm gently before serving.

How do I prevent the coconut coating from falling off?

Pat shrimp dry before dipping, press coconut mixture firmly, and fry without overcrowding the pan.

Can I make these shrimp spicy?

Yes, add cayenne or chili flakes to the coating or sauce.

What can I serve with coconut shrimp?

Serve with fresh salad, cauliflower rice, or roasted veggies for a light meal.

Can I double the recipe?

Yes, just fry shrimp in batches to avoid overcrowding.

Conclusion

Paleo Coconut Shrimp with Piña Colada Dipping Sauce is a tropical, crispy, and flavorful dish that’s as fun to eat as it is delicious. With its crunchy coating and sweet pineapple-coconut sauce, it’s the perfect appetizer for entertaining or a light dinner that feels like a vacation on a plate.

Molly

Paleo Coconut Shrimp with Piña Colada Dipping Sauce

Why You’ll Love This Recipe