Paleo Coconut Shrimp with Dipping Sauce Recipe - My Natural Family (2024)

Rebecca Baron 16 Comments

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In this post, Iwill be sharing our Paleo Coconut Shrimp with Pina Colada Dipping Sauce Recipe with you. Now that I can eat a wider variety of foods than I used to, every time I go to Red Lobster I treat myself to the coconut shrimp. I love it! It's really good with broccoli and some extra drawn butter on the side to dip the broccoli in. I got hooked on their drawn butter when for years all I could eat there was a whole lobster.

Paleo Coconut Shrimp with Dipping Sauce Recipe - My Natural Family (1)

Yes, a whole lobster is delicious but so expensive and so much messy work. Now I can afford to go a little more often since the coconut shrimp doesn't cost as much and I love how quick I can eat them and it is a fairly low carb meal too. Plus, I'm a sucker for anything crunchy. I LOVE crunchy food and I love sauces and dips and putting them together is a perfect combination.

This version of Coconut Shrimp is awesome because it is so simple and healthy. I found several Red Lobster copycat recipes for this and they all had a TON of sugar and alcohol added in. Things like powdered sugar, pina colada mix, rum, etc. This shrimp only has a little bit of honey in the sauce to sweeten. It comes together very quickly and has both coconut flour and shredded coconut for lots of good coconut flavor.

I would recommend using smaller shredded coconut rather than the large ribbon-style shreds. I used Bob’s Red Mill shredded coconut and the smaller size makes it stick to the shrimp better as well as cook it more evenly.

There is no need to go to a fancy restaurant for good shrimp, we have you covered. Enjoy this recipe in the comfort of your home without compromising the flavor.

Paleo Coconut Shrimp with Dipping Sauce Recipe - My Natural Family (2)

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Paleo Coconut Shrimp with Dipping Sauce Recipe - My Natural Family (3)

Paleo Coconut Shrimp with Pina Colada Dipping Sauce Recipe

★★★★★5 from 6 reviews

  • Author: Rebecca Baron
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Category: Main Course
  • Cuisine: Paleo
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Description

Jumbo shrimp covered in a Paleo coconut batter and a shrimp sauce with crushed pineapple and coconut milk *.

Ingredients

Scale

FOR THE SAUCE

Instructions

  1. Beat the egg, arrowroot starch, and ¾ t. salt together in a small bowl with a wire whisk until well blended.
  2. Add the shrimp to the egg mixture and toss to coat. Set aside.
  3. In another small bowl, mix together the coconut flour and shredded coconut.
  4. Heat about 1” of oil in a high sided frying pan to medium/high.
  5. Working one shrimp at a time, shake off any excess egg mixture and bread in the shredded coconut mixture, pressing the coating into the shrimp until well coated. Repeat with remaining shrimp.
  6. Fry the shrimp in the hot oil until golden brown, about 2-3 minutes, turning as necessary. Drain on a paper towel.
  7. Serve with dipping sauce.

FOR THE SAUCE:

  1. Place the ¾ C. coconut milk, crushed pineapple, honey, and salt in a small sauce pan. Bring to a simmer.
  2. Let simmer for about 5 minutes, or until thickened slightly.
  3. Mix the arrowroot starch and 2 T. coconut milk together until smooth. Pour the mixture into the simmering sauce, whisking swiftly as you pour, until incorporated. Continue to whisk as mixture thickens.
  4. When thickened, remove from heat and serve.

Notes

Nutrition calculated based on ¼ pound of shrimp per person, or 6 jumbo shrimp on average.

Keywords: Paleo, Guten-Free, Hawaiian, healthy

Paleo Coconut Shrimp with Dipping Sauce Recipe - My Natural Family (4)

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Reader Interactions

Comments

  1. Nicole

    This was amazing. I only had coconut cream but o just threw that and some pineapple chunks on a blender and it was a meal for the books. Mmmm

    Reply

  2. Brenda Garcia

    This recipe is so good. I recommend it to any one!!

    Paleo Coconut Shrimp with Dipping Sauce Recipe - My Natural Family (7)

    Reply

  3. Jane K.

    You gave me a great idea and I ran with it, thanks. I used equal parts cornstarch and coconut flour and dried coconut to shake the shrimp in, then dipped in beaten egg, then back in the flour mixture. I fried in coconut oil quickly turning once. I used one of my granddaughter's fruit cups (pineapple and something?) ground up with some CocoLopez, some lemon juice, and a bit of this and that for my sauce. She is allergic to dairy. This was perfect for her, and the shrimp turned out crispy perfect.

    Reply

  4. Kayla L

    It was great!

    Paleo Coconut Shrimp with Dipping Sauce Recipe - My Natural Family (8)

    Reply

  5. Josie

    OH. MY. GOODNESS. This is one of my new favorite recipes of all time! Made this last night for dinner and it was absolutely spectacular!! Instead of using arrowroot flour, I just used cornstarch. Still turned out great! Thank you, thank you, thank you for sharing your delicious recipe! 🙂

    Reply

  6. Ginger

    One of my favorite summer time foods. I've never used Arrowroot before, so I'll have to check that out.

    Reply

  7. Diane

    This looks so healthy and delicious!

    Reply

  8. Angela McKinney

    Oh my gosh yummm! The pina colada dipping sauce would be great with coconut shrimp. I have never had that before.

    Reply

  9. Kyla @HouseOfHipsters

    I just love your recipes! Thanks for sharing.

    Reply

    • Rebecca

      Your welcome! Enjoy!

      Reply

  10. Jenny

    Sounds great- making tonight! What kind of oil?

    Reply

    • Rebecca

      Hey Jenny, you can use whatever oil you prefer to use. I would not use olive oil. Both coconut oil and avocado oil are good options. I personally like to use avocado oil and you can get it at Costco now!

      Reply

  11. Kristi @ Inspiration Kitchen

    Wow - this is gorgeous shrimp - it totally makes me want to make it at home! 🙂 Pinned!

    Reply

  12. Thalia @ butter and brioche

    Anything containing the words "pina colada" is an instant winner in my books. This is such a delicious dipping sauce recipe.. I can definitely see myself making it soon!

    Reply

    • Rebecca

      Please let me know if you made it. I would leave your feedback!

      Reply

  13. Chantelle

    This looks fantastic, like something you would have on vacation in Jamaica. Totally got the Paul Simon song stuck in my head though hehe 😛

    Reply

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Paleo Coconut Shrimp with Dipping Sauce Recipe - My Natural Family (2024)

FAQs

What is coconut shrimp sauce made of? ›

All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread.

What does coconut shrimp taste like? ›

The taste sensation of coconut shrimp combines crispiness, sweetness, and the golden flavor of coconut. It's a perfect dish that can be paired flawlessly with a spicy-sweet dipping sauce or completely alone.

Where did coconut shrimp originate? ›

It's not clear where crispy, crunchy, and nutty, coconut shrimp entered the snack-food lexicon—they might be Caribbean, possibly Polynesian, or most likely, a purely American tiki-bar invention—but they're popular enough that you'll find 'em everywhere from Thai restaurants to Irish pubs.

Why is coconut shrimp so high in calories? ›

A restaurant favorite, coconut shrimp is sweet, crunchy and almost always deep-fried—hence its deliciousness. Next time you're tempted to order it, consider this: ONE coconut shrimp contains 126 calories and over 7 grams of fat. Mathematically speaking, that means more than 50% of the calories come from fat.

What is shrimp dipping sauce made of? ›

This easy Shrimp Cocktail sauce recipe is made with just three ingredients (ketchup, lemon juice and horseradish). It's so simple, takes a few seconds to make, and compliments the shrimp perfectly.

What culture is coconut shrimp? ›

No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that's served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and ...

What flavors compliment coconut? ›

Coconut: Pairs well with almond, banana, basil, Brazil nut, caramel, chocolate, cilantro, citrus, cucumber, guava, honey, makrut leaf, lemongrass, lime, lychee, mango, mint, passion fruit, pineapple, other tropical fruits, and vanilla.

Do you eat the tail of coconut shrimp? ›

I do not recommend using anything smaller than that- this size is perfect for butterflying, frying, and staying plump and juicy. Also, keep the tails on! They are edible and actually kind of my favorite part. The tails have soooo much flavor!

Does coconut shrimp have coconut in it? ›

Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients.

Can dogs eat shrimp? ›

When prepared properly, shrimp is safe for dogs and puppies to eat in small portions. Shrimp does contain a high amount of cholesterol and sodium. Make sure that the shrimp is thoroughly cooked, and always remove the shell, veins, and tail. The shells can become a choking hazard or even lead to an intestinal blockage.

What country is shrimp native to? ›

Whiteleg Shrimp are native to the eastern Pacific, from Sonora in Mexico to northern Peru. The main sources of whiteleg shrimp are Ecuador, Mexico and Brazil. Whiteleg shrimp sold in the U.S. market are primarily from Mexico and Ecuador. A small amount of whiteleg shrimp is now farmed in the U.S. (primarily in Texas).

What country first started eating shrimp? ›

In the mid-nineteenth century, Chinese immigrants arrived for the California Gold Rush, many from the Pearl River Delta where netting small shrimp had been a tradition for centuries. Some immigrants started catching shrimp local to San Francisco Bay, particularly the small inch long Crangon Francisco rum.

Where are ghost shrimp from? ›

Four distinct species of Ghost shrimp have been identified as inhabiting the waters of the Gulf of Mexico. Found at water's edge, they burrow down in seafloor sediments, collecting bits of food. Though they are small, reaching up to three to four inches, Ghost shrimp can dig burrows that can be four feet deep.

What is coconut curry sauce made of? ›

In a small bowl, combine the coconut milk, soy sauce, sugar, and ½ teaspoon kosher salt. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.

What is the difference between shrimp paste and shrimp sauce? ›

Shrimp paste contains ground-up fermented shrimp and salt. It goes by a number of names, including prawn sauce, shrimp sauce, gapi, kapi, trassi or bagoong. Some imported shrimp pastes may have preservatives added as well, but most of the brands packaged and sold in North America contain only these two ingredients.

What are the ingredients in Margaritaville coconut shrimp? ›

shrimp, bleached wheat flour, vegetable oil (contains one or more of the following: soybean, corn and/or cottonseed oil), coconut (contains sulfites), enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, powdered sugar, contains 2% or less of: sugar, modified ...

Is shrimp sauce and cocktail sauce the same thing? ›

It's the same thing. Seafood and cocktail sauce is a tomato-based sauce seasoned with horseradish or wasabi.

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