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Coconut Shrimp

When I was growing up in New Orleans, my grandparents took the family out to dinner at the Yacht Club for special occasions, and I always ordered a fried shrimp po’boy—a traditional Louisiana sandwich.

This AIP twist on fried shrimp is a healthier option that everyone will love. The shrimp are tossed with coconut oil and shredded coconut instead of breadcrumbs—and they are so easy to make! Plus you can double or triple the recipe for a party appetizer. My husband and I served this as an appetizer at our wedding.

This recipe is also featured in The Autoimmune Solution Cookbook, pre-order your copy today for over 150 recipes that are all easy to make, absolutely delicious, and 100% AIP approved!

Coconut Shrimp

Coconut Shrimp

Servings

4 people

Servings: people

Units:

Ingredients

  • 2 tbsp coconut flour
  • 1⁄2 cup unsweetened shredded coconut
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup full fat coconut milk
  • 1 1/2 tbsp coconut aminos
  • 1 pound wild-caught shrimp

Instructions

  1. Heat oven to 400°F. In a shallow bowl, whisk together coconut flour, shredded coconut, garlic and onion powders, salt, and pepper.
  2. In another shallow bowl, whisk together the coconut milk and coconut aminos.
  3. Dip each shrimp into the liquid mixture, and then into the dry mixture to coat. Arrange in a single layer in a baking dish. Bake for 15 to 20 minutes, until golden brown. For extra crispiness, remove the pan and set the oven to broil. Broil the shrimp for 4 to 5 minutes.

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Private: Coconut Shrimp

Coconut Shrimp

Coconut Shrimp

Three different coconut ingredients come together to make one incredible dish! This Coconut Shrimp is an egg-free spin on one of my favorite recipes.

 

 

 

Coconut Shrimp

Coconut Shrimp

Servings

4

Servings:

Units:

Ingredients

  • 24 jumbo shrimp peeled and deveined
  • 1/4 cup coconut flour
  • 2-4 Tbsp coconut oil
  • 3 cloves garlic minced
  • 1/3 cup unsweetened coconut flakes

Instructions

  1. Put shrimp in a large bowl and toss with coconut flour to coat each shrimp well. 
  2. Heat coconut oil over medium heat and add garlic. 
  3. When garlic is slightly browned add shrimp.
  4. Cook and flip until shrimp is pink on both sides, then sprinkle with coconut flakes.  Stir to coat well.

Updated on:

Published on:

Coconut Shrimp

Coconut Shrimp

Coconut Shrimp

Servings

4

Servings:

Units:

Ingredients

  • 24 jumbo shrimp peeled and deveined
  • 1/4 cup coconut flour
  • 2-4 Tbsp coconut oil
  • 3 cloves garlic minced
  • 1/3 cup unsweetened coconut flakes

Instructions

  1. Put shrimp in a large bowl and toss with coconut flour to coat each shrimp well. 
  2. Heat coconut oil over medium heat and add garlic. 
  3. When garlic is slightly browned add shrimp.
  4. Cook and flip until shrimp is pink on both sides, then sprinkle with coconut flakes.  Stir to coat well.

Updated on:

Published on:

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