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Healthy Paleo Fried Coconut Shrimp Recipe

These paleo coconut shrimp are the HEALTHY version of coconut fried shrimp! This gluten-free fried coconut shrimp recipe is EASY and ready in less than 30 minutes.

Instructions

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 lb Shrimp (peeled and deveined)
  • 1 large Egg
  • 1 tablespoon Tapioca flour
  • 1 cup Unsweetened shredded coconut
  • 2 tablespoons Coconut flour
  • 1 pinch Sea salt
  • 1/4 teaspoon Paprika
  • 3 tablespoons Coconut oil
US Customary - Metric

  1. Gather two separate small bowls. In one, whisk the egg and the tapioca starch together. In the other, combine the coconut, coconut flour, salt and paprika.

  2. Butterfly the shrimp by slicing down the back of them, until they open up and could almost lay flat. You can choose to leave the tails on, which I do to make flipping and eating easier.

  3. In a large skillet over medium heat, melt the coconut oil.

  4. Dip the shrimp into the egg wash, let the excess fall off, then dredge through the coconut mixture.

  5. In batches, so the pan isn't too crowded, fry the shrimp for 2-3 minutes per side, or until they are opaque in the center and golden brown on the outside. If the pan runs out of oil, add 1 or 2 more tablespoons before the next batch.

  6. Transfer cooked shrimp to a paper towel lined plate to drain excess oil. Serve with warmed sauce.

Recipe Notes

Serving Size: 9-10 medium shrimp, or 1/4 entire recipe

Nutrition Information Per Serving

Calories: 394 | Fat: 28g | Total Carbs: 9g | Net Carbs: 4g | Fiber: 5g | Sugar: 2g | Protein: 26g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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