Simple Paleo Coconut Shrimp Recipe with tropical flavor and crunch! A new family favorite.
This paleo coconut shrimp recipe is a great way to trick yourself into eating clean this spring, while satisfying your cravings.
Really, I should have called this is a Pina Colada Shrimp Recipe, because it’s made with both coconut and pineapple.
Yet since coconut shrimp is more familiar and it’s human nature to reject what is unknown to us, at least at first, I wanted to ease you into this recipe. *wink*
Lately, I’ve been making a point to revamp some of my favorite naughty foods.
Coconut shrimp is a dish I can never get enough of. A family trait I think, as my mother can’t resist ordering it if she see’s coconut shrimp on a menu.
As I was contemplating how to health-ify this deep fried favorite, it dawned on me that not only could I bake it, I could also easily remove all gluten and processed sugar. That makes this simple coconut shrimp recipe fit neatly into the Paleo Diet.
That way, you can have your crunchy savory-sweet tropical snack and not feel a stitch of guilt!
To make this Paleo Coconut Shrimp Recipe, start by reducing pineapple juice with a little bit of coconut palm sugar. This will be the “glue” that holds the coating onto the shrimp.
Then coat peeled jumbo shrimp in the pineapple syrup and toss it in a mixture of unsweetened coconut, almond flour, and seasoning.
Lay the coated shrimp out on a baking sheet and bake in high heat until the shrimp is cooked and the crust is crisp. Viola!
See how easy that was?
This easy Paleo Coconut Shrimp Recipe is a big hit with kids, as a party snack, or served over veggies… or rice.
You don’t even have to be on a paleo diet to enjoy its tangy-sweet appeal. The improved health factor is just an added bonus!
Paleo Coconut Shrimp Recipe
Yield: 6 servings
Prep Time:10 minutes
Cook Time:25 minutes
Paleo Coconut Shrimp Recipe – Amazing crispy Pina Colada Shrimp with coconut and pineapple flavor baked right in!
- 2 cups 100% pineapple juice
- 1/4 cup coconut palm sugar
- 1 pound jumbo shrimp, peeled and veined
- 1/2 cup unsweetened shredded coconut flakes
- 1/4 cup almond flour
- 1 teaspoon sea salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- Preheat the oven to 400 degrees F. Line a couple baking sheets with parchment paper and set aside.
- Pour the pineapple juice in a small sauce pot and add the coconut sugar. Bring to a boil. Once boiling, lower the heat and simmer for 10-15 minutes to allow the juice to reduce to 1/2 cup liquid. Once it forms a thick syrup, remove from heat and pour in a shallow dish to cool.
- Pour the shredded coconut, almond flour, salt, garlic powder, and cayenne in a bowl. Stir to combine.
- Pat the shrimp dry with a paper towel. When the pineapple syrup has cooled and is just barely warm, toss the shrimp into the syrup to thoroughly coat.
- Dip each shrimp into the coconut mixture to cover with crust, then lay them out on the baking sheets. Bake for 8-10 minutes until the shrimp is cooked through and the crust is slightly golden. Serve warm!
Yield: 6 servings, Serving Size: 1/6th recipe
- Amount Per Serving:
- Calories: 193 Calories
- Total Fat: 5.9g
- Saturated Fat: 4.7g
- Cholesterol: 155mg
- Sodium: 1206mg
- Carbohydrates: 20.3g
- Fiber: 1.5g
- Sugar: 18.4g
- Protein: 14.4g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!