Paleo Coconut Shrimp Recipe (Pina Colada Shrimp & Gluten Free!) |
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5 from 2 votes

Paleo Coconut Shrimp Recipe

Paleo Coconut Shrimp Recipe - Amazing crispy Piña Colada Shrimp with coconut and pineapple flavor baked right in!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Seafood
Cuisine: American, Caribbean
Servings: 6
Calories: 212kcal
Author: Sommer Collier



  • 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!


Calories: 212kcal | Carbohydrates: 19g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 992mg | Potassium: 201mg | Fiber: 2g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 11mg | Calcium: 131mg | Iron: 2.3mg