Paleo Coconut Shrimp: If you’re looking for a deliciously healthy meal, you’re in the right place! This paleo coconut shrimp recipe is breaded with a mix of coconut flour and coconut flakes, and tossed in a homemade sriracha honey glaze! Classic coconut shrimp just made slightly healthier! Serve this with steamed vegetables and white rice (or cauliflower rice). Have yourself a satisfying meal that also nourishes your body.
can I substitute coconut flour for another baking flour?
I find coconut flour works the best in this recipe, but almond flour works great too! Coconut flour is a little more dense, and when combined with the arrowroot flour, it doesn’t flake off nearly as much as almond flour. A gluten-free flour blend with work as well! Regardless of what flour you choose, the flavor should be great.
can I use my air fryer to make these paleo coconut shrimp?
Air Fryer: Air fryers are all the rage and for a good reason. The air fryer will make the shrimp just slightly crispier than the pan-frying, without any added oil. It will take about 5 minutes total to fully cook in the air-fryer. Cook until each side is golden brown.
With that said, both options are great, but I find the flavor is best when cooked on the stove with a small amount of toasted sesame oil.
Paleo Coconut Shrimp with Sriracha Honey Glaze
Paleo Coconut Shrimp
- 3/4-1 pound fresh shrimp tails removed
- 1/2 cup coconut flour almond flour will work as well
- 1/3 cup finely shredded coconut flakes unsweetened
- 1 tsp arrowroot flour optional, but will help flour stick
- 1 tsp garlic powder
- 2 eggs lightly beaten
- 1/4 tsp paprika
- 1/4 tsp sea salt
- 1 tbsp toasted sesame oil for cooking
For Sriracha Honey Glaze
- 3 tbsp coconut aminos
- 3 tbsp sriracha check for labels for added sugar
- 3 tbsp honey
- 1/2 tbsp rice vinegar white wine vinegar works too
- 1 tsp garlic powder
- 1 tsp toasted sesame oil
- 1/4 tsp black pepper
- Start by lightly beating the eggs in a small bowl. In another bowl, mix together coconut flour, arrowroot flour, coconut flakes, garlic powder, paprika, and sea salt.
- If the shrimp is frozen, make sure you dethaw them first. Take the shrimp (a few at a time works) and lightly dip them through the beaten egg wash. Then, coat them in the flour/coconut flake mixture until fully covered to make the breading.
- In a large skillet pan, heat one tablespoon of toasted sesame oil in the pan on medium heat. You don't want your skillet too hot, but hot enough to sear the shrimp. Add as many shrimp to the pan as you can fit. Cook for about 3 minutes or until that side is golden brown. Flip each shrimp with a fork and repeat.
- While the shrimp cook, make the sauce. Combine all ingredients into a bowl and mix well. Once the shrimp are crispy and cooked, turn the heat down to low and add the sauce. Carefully coat the shrimp. The sauce should immediately start to thicken as it hits the hot pan.
- Serve with some white rice and steamed broccoli and enjoy!