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Spicy Coconut Shrimp (Whole30, Paleo)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 19 minutes
Servings 2 -4


  • 1 lb shrimp peeled and deveined
  • 1 cup shredded unsweetened coconut
  • 1/4 cup arrowroot flour or tapioca flour or potato starch
  • 2 large eggs
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 - 1/2 tsp cayenne pepper more if you want it spicier
  • Avocado oil spray


  1. Preheat oven to 425F. Line a baking sheet with parchment paper and lightly grease with avocado oil spray or regular avocado oil.
  2. In a bowl, beat eggs with a pinch of kosher salt and black pepper.
  3. In another bowl, mix together the shredded coconut, arrowroot flour, kosher salt, garlic powder, black pepper, and cayenne pepper.
  4. Dip shrimp into the eggs and then dredge in the shredded coconut and arrowroot flour mixture.
  5. Make sure to pat the shredded coconut into the shrimp, and then lay it on the baking sheet.
  6. Repeat the process until all of the shrimp is coated.
  7. 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.
  8. Serve warm!