Description
Paleo Coconut Shrimp with Piña Colada Dipping Sauce is a tropical-inspired dish featuring crispy, golden coconut-crusted shrimp paired with a naturally sweet pineapple-coconut dipping sauce. This paleo, gluten-free, and dairy-free recipe is perfect as an appetizer, snack, or light meal—bringing restaurant-worthy flavor to your table in just 30 minutes.
Ingredients
Shrimp:
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)
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
Instructions
- 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.
- Remove shrimp from egg mixture, let excess drip off, then coat in coconut mixture, pressing to adhere.
- Fry shrimp in batches 2–3 minutes per side until golden brown. Drain on paper towels.
- For the sauce: In a saucepan, combine ¾ cup coconut milk, pineapple, honey, and salt. Simmer 5 minutes, stirring occasionally.
- Whisk arrowroot starch with 2 tablespoons coconut milk until smooth. Slowly whisk into simmering sauce.
- Cook until thickened. Remove from heat and let cool slightly. Serve shrimp with dipping sauce.
Notes
- Bake instead of fry at 400°F for 12–15 minutes, flipping halfway.
- Add paprika, garlic powder, or cayenne to coating for extra flavor.
- Swap pineapple with mango for a fruity twist.
- For Whole30, omit honey or replace with date paste.
- Best eaten fresh—shrimp coating may soften if frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Caribbean
Nutrition
- Serving Size: 3 jumbo shrimp with sauce
- Calories: 260
- Sugar: 8g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg
