Jump To Recipe // December 26, 2020 // 12 Comments »
AIPGluten-FreePaleoWhole30
Jump to Recipe·Print Recipe
These oven-baked coconut shrimp are the perfect appetizer or main dish for shrimp lovers! They’re paleo, gluten-free, and AIP-friendly.
What is Coconut Shrimp?
Coconut shrimp is an amazing appetizer or even main dish that’s made with shrimp battered in egg, flour, bread crumbs, and shredded coconut. It’s often deep-fried or pan-fried, and most commonly dipped in a co*cktail sauce or a creamy citrus sauce on the side.
This version of coconut shrimp is made to be paleo, AIP, and baked in the oven! It’s incredibly simple to make and is perfect for a party appetizer or main dish when you’re feeling fancy.
The Ingredients for Oven-Baked Coconut Shrimp
- Shrimp. I like to use a large wild-caught shrimp with the tail on, and then peel and devein them at home.
- Arrowroot starch and coconut oil. This is used as a batter for the shrimp. I haven’t tried alternatives for this particular recipe, but you likely will be able to use tapioca starch instead.
- Shredded coconut. You’ll only need coconut rather than also using breadcrumbs for this recipe.
- Prep: Set up a station with three bowls, one the arrowroot, one with the coconut oil, and another with the shredded coconut and seasonings mixed together. Prepare the shrimp by coating in the arrowroot starch, then dipping in the coconut oil, then coating in the shredded coconut. Transfer to the baking sheet and continue for all of the shrimp.
- Bake: Bake in the preheated oven for 10 minutes. Flip and bake for another 4-5 minutes. Shrimp should be cooked through and the coating crisp.
What can you serve this coconut shrimp with?
Coconut shrimp is a great appetizer to serve with a dip like these…
- Paleo co*cktail Sauce
- Guacamole
I also love serving this shrimp as a main dish with a side like cauliflower rice, a slaw, or a side salad.
Can you make this shrimp ahead of time? How do you reheat it?
This shrimp is best fresh, but if you do need to reheat it, the best way to do that is to warm it up in the oven for a few minutes!
You’ll also love…
- Honey Lime Shrimp
- Healthy Lemon Baked Shrimp
- Bang Bang Shrimp
Oven Baked Coconut Shrimp (Gluten-free, Paleo, AIP)
- Author: Michelle
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These oven-baked coconut shrimp are the perfect appetizer or main dish for shrimp lovers! They’re paleo, gluten-free, and AIP-friendly.
Ingredients
Scale
- 1 lb tail-on shrimp, peeled and deveined
- 1/3 cup arrowroot starch
- 1/2 cup coconut oil, melted
- 2/3 cup shredded coconut
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp parsley, chopped
Instructions
- Preheat the oven to 425 F and line a baking sheet with parchment paper.
- Set up a station with three bowls, one the arrowroot, one with the coconut oil, and another with the shredded coconut and seasonings mixed together.
- Prepare the shrimp by coating in the arrowroot starch, then dipping in the coconut oil, then coating in the shredded coconut. Transfer to the baking sheet and continue for all of the shrimp.
- Bake in the preheated oven for 10 minutes. Flip and bake for another 4-5 minutes. Shrimp should be cooked through and the coating crisp.
- Serve topped with parsley and with a dip of your choice.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Baked
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Fat: 33.1g
- Carbohydrates: 16.8g
- Fiber: 1.1g
- Protein: 23.3g
Appetizers Main Dishes Sides
posted by Michelle on December 26, 2020
12 Comments / Leave a Comment »
« Previous PostThe Best Oven Baked Meatballs (Gluten-free, Paleo, Whole30)
Next Post »Turkey Sloppy Joe (Paleo, AIP, Whole30)
GET FREE RECIPES DELIVERED TO YOUR INBOX!
Join thousands of others and subscribe to the newsletter for exclusive recipes, tips, recommendations, and more!
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
12 comments on “Oven Baked Coconut Shrimp (Gluten-free, Paleo, AIP)”
-
Tiffany — January 2, 2021 @ 10:36 pm Reply
Oh my goodness! Just made these and I cannot stop…thank you so much for this delicious recipe.
-
Unbound Wellness — January 6, 2022 @ 2:52 pm Reply
thank you!!
-
-
Lisa Davis — February 9, 2021 @ 4:18 am Reply
My whole family loved it! I had to make another round of the Coconut mix during the prep so I would recommend having those ingredients handy as you prep shrimp. So tastey!!
★★★★★
-
Katie — April 27, 2021 @ 9:29 pm Reply
Hi! just wondering if you’re supposed to use pre-cooked or raw shrimp? Thanks!
-
Unbound Wellness — April 28, 2021 @ 8:04 pm Reply
This recipe uses raw shrimp!
-
-
Melissa — July 10, 2021 @ 10:55 pm Reply
This was fabulous! Thank you so much for this recipe.
★★★★★
-
Jyoti — March 15, 2022 @ 3:17 pm Reply
Is the shredded coconut unsweetened? Thank you
-
Unbound Wellness — March 22, 2022 @ 2:40 pm Reply
Yes, I use unsweetened!
-
-
-
Jenny — April 23, 2022 @ 8:54 pm Reply
Best coconut shrimp recipe I’ve tried! I used wild gulf shrimp. So easy, so tasty, so healthy! Thanks for making my AIP journey so tasty!
★★★★★
-
Christel — July 2, 2022 @ 4:05 pm Reply
Can I use olive oil or avocado oil instead of the coconut oil? Would it still have the same crispy consistency? Thx!
-
Unbound Wellness — July 21, 2022 @ 2:02 pm Reply
It should work!
-
-
Christel — December 5, 2022 @ 5:24 pm Reply
Excited to try this recipe! Do you have an AIP sauce you reccomend for dipping with this recipe? thx! Can’t wait to try! I have been folloiwng you for a long time and LOVE all of your recipes!
