Coconut Shrimp {Whole30} {Paleo} {Gluten-free}

Coconut Shrimp {Whole30} {Paleo} {Gluten-free}

You will feel like you are living on a tropical island while enjoying these!

Coconut Shrimp

Servings 4


  • 4 T coconut oil divided
  • ​24 jumbo shrimp peeled, deveined, tails-on
  • 1 c shredded unsweetened coconut flakes
  • 1 T coconut flour
  • 2 large eggs


  1. Heat 2 T coconut oil in a large skillet over medium heat until melted.

  2. In a small bowl, combine coconut flakes and flour.

  3. In a separate bowl, beat eggs.

  4. One at a time, dip shrimp in the eggs to coat and then toss in the coconut flakes/flour, patting shrimp to ensure coverage. Repeat with other shrimp.
  5. Place shrimp in skillet and cook for 2-3 minutes.

  6. Add additional oil, as needed to the pan, and flip shrimp to cook on other side for an additional 2-3 minutes, or until golden brown.

  7. Remove shrimp individually from the pan and place onto a plate covered with a paper towel to drain.

  8. Serve immediately.

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