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Crispy, crunchy and just barely sweet, this Healthy Coconut Shrimp recipe is a homemade version of a restaurant fav you can feel good about! Both gluten-free and paleo, this easy-to-make coconut shrimp is served with an orange chia marmalade and is destined to be a new family favorite.
Paleo Coconut Shrimp
Hands up if you are a coconut shrimp lover! This beloved recipe is coming out from the archives today. Originally published in 2014, we gave a little bit of a tweek to the recipe and some major photo updates so more of you can find and love this recipe just as much as we do! This coconut shrimp is super simple to make, using just a handful of ingredients that you can feel good about! It’s crunchy and coconut-y and so dang good! We definitely recommend you make and serve it with the sweet orange chia marmalade! It is a winning combination! Serve it as an appetizer, or if you are like me, you can’t stop eating them and it suddenly turns into dinner!
Ingredients Needed for the Shrimp
We love how short this ingredient list is:
- Tapioca Flour
- Salt + Pepper
- Unsweetened Shredded Coconut
- Coconut Sugar
Steps for Making Healthy Coconut Shrimp
- Make the orange marmalade first! For this, it’s as simple as cooking the oranges and other ingredients over the stove and then blending it up. Set it in the refrigerator until chilled. It can also be made up to 5 days ahead of time.
- Let’s talk about that shrimp. As for most shrimp recipes, you want to make sure the shrimps are de-veined and cleaned. While possible to do at home, it’s annoying so go ahead and have your fishmonger do it, or buy deveined frozen shrimp! Just make sure to fully defrost and drain before starting the recipe.
- Get your “breading” station all set up. The shrimp will be dipped three times: once in seasoned tapioca flour, once in eggs and finally inside a little coconut sugar-sweetened shredded coconut mixture. Go ahead and take your time with this and make sure everything is coated well for each step!
- Next is frying that shrimp up! We are pan-frying, so it doesn’t really take much oil at all. But do be careful as your placing your shrimp in, and when you are flipping and getting them out to not disturb the coating. Let it drain on a paper towel for a minute after frying.
- Finally, EAT! This is best served fresh and hot!
Want to make it a meal?
I am totally guilty of having eaten just the shrimp for a meal because they’re so good! But you can make it a little bit more dinner-worthy by serving with Easy Stir Fry Veggies, some white rice or cauliflower rice or even a nice slaw!
If you like this shrimp recipe, check out these others:
- Spicy Shrimp and Citrus Salad
- Cucumber Avocado Gazpacho with Shrimp
- Tequila Lime Shrimp
- Easy Shrimp Curry
Healthy Coconut Shrimp
Orange Chia Marmalade:
- 2 oranges peeled and sliced
- 2 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
- Pinch red pepper flakes optional
- 1 pound raw shrimp cleaned and deveined (tail on)
- 1/3 cup tapioca flour
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 eggs
- 1/2 cup unsweetened full-fat shredded coconut
- 1 tablespoon coconut sugar
- 1/3 cup coconut oil for frying, more as needed
- In a small pot heat oranges, honey, lemon, and over medium-high heat, until the oranges are soft, about 3-5 minutes. Add in chia seeds and cook for another 2-3 minutes. Take off heat, and let cool for a few minutes. Transfer to a blender and blend until smooth. Let set in the refrigerator until serving.
- In a small bowl whisk together tapioca, salt and pepper. In a separate small bowl crack 2 eggs and whisk together. In a third bowl combine remaining shredded coconut, a pinch of salt, and the coconut sugar.
- Working with one shrimp at a time, dip into tapioca flour, tapping off any excess, then egg and finally into the shredded coconut.
- Heat coconut oil and working in batches, fry shrimp for about 3-5 minutes, until nice and crispy.
- Let fried shrimp drain in paper towels.
- Sprinkle with a bit of sea salt and serve warm with chia marmalade.