Spicy Coconut Shrimp – Whole30 and Paleo friendly. A quick and delicious appetizer or addition to any weeknight meal. Simple but delicious!
Coconut shrimp is one of my favorite appetizers. You guys know at this point I love my flavor combos and I love that coconut shrimp is sweet and savory. When I was creating this recipe, I wanted a little something-something with the coconut shrimp.
Since I love flavor combos, I figured why not add a little spice to it. Let me tell you, a dash of cayenne really makes a difference, and spicy coconut shrimp is the only way I ever want to have them from here on out.
This spicy coconut shrimp is such a simple recipe, you can whip it up any night of the week! Seriously, it comes together so quickly. It’s perfect as an appetizer, an addition to a meal, or great on its own with some hearty veggies. I personally love pairing it with a nice grilled steak, a baked potato, and a salad for a surf-n-turf kind of night (whoever thought of pairing steak with seafood is a genius in my book).
The base of this recipe is the shredded coconut and arrowroot flour. If you don’t do spicy, you can omit the cayenne pepper. You can mix in cajun seasoning for a cajun coconut shrimp. A different kind of spicy if you will. Like I always say, make this recipe your own recipe. Play around with the spice measurements and find a combo you enjoy.
Because someone will ask, yes you can meal prep these. Just note that they won’t be as crispy when you reheat it, but it will still be delicious! I tried freezing the shrimps after I dredged them, and then bake them afterwards but it didn’t quite work out. So I say, make these, bake them, refrigerate them, and heat it up in a skillet when you’re ready to eat it.
Spicy Coconut Shrimp (Whole30, Paleo)
Preheat oven to 425F. Line a baking sheet with parchment paper and lightly grease with avocado oil spray or regular avocado oil.
In a bowl, beat eggs with a pinch of kosher salt and black pepper.
In another bowl, mix together the shredded coconut, arrowroot flour, kosher salt, garlic powder, black pepper, and cayenne pepper.
Dip shrimp into the eggs and then dredge in the shredded coconut and arrowroot flour mixture.
Make sure to pat the shredded coconut into the shrimp, and then lay it on the baking sheet.
Repeat the process until all of the shrimp is coated.
Lightly spray (or brush) avocado oil on top of the shrimp and bake for about 15 minutes depending on size of the shrimp or until light golden.
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