Coconut shrimp are the ideal starter or main course for any backyard patio dinner because they are crispy on the exterior and soft on the inside.

Craving seafood at the last minute? Not an issue. It takes less time to prepare this recipe for coconut shrimp than it does to grab takeout. Instead of using the conventional pan-frying method, it is made in the oven, which produces a crunchy coating, requires little hands-on cooking time, and is easy to clean up.

Recipe for Crispy Grain-Free Coconut Shrimp

Serves: 4.

Time spent in the kitchen: 12 minutes, possibly 20 if peeling and deveining the shrimp is involved.

recipe for coconut shrimp


One pound of peeled and deveined shrimp (16–20 pieces per pound)

½ cup of finely shredded, unsweetened coconut

Six tsp fine almond flour

Half a teaspoon of salt

One-third teaspoon of paprika

One-half teaspoon of onion powder

One-half teaspoon black pepper

One big egg

Cocktail Sauce Primal Kitchen®


After rinsing, pat your shrimp dry. Adjust a baking rack to the top of a sheet pan and preheat the oven to 400 degrees.

Almond flour, spices, and shredded coconut should all be combined in a bowl. Beat your egg in a separate bowl.

The shrimp should be gently tossed into the coconut mixture after being dredged in the egg. Transfer the breaded shrimp from the bowl to the oven rack with caution, using a fork or spoon. This process should be repeated until all of the shrimp are coated.recipe for coconut shrimp

Bake the shrimp for about 6 to 8 minutes, or until they become opaque and pink. Enjoy right away with Primal Kitchen Cocktail Sauce on the side!


For this recipe, we used big wild-caught shrimp (approximately 16–20 per pound), but you can experiment with smaller shrimp if you’d like. Depending on how big your shrimp are, you might need to modify the cooking time a little bit. Larger shrimp or prawns will require a longer cooking time.

Raw shrimp with their shells and tails on are what we prefer to purchase. Peeling and deveining them simply takes a few minutes. Putting out a few bowls of water is the simplest method to accomplish this. Peel the shrimp in one. After that, transfer the shrimp to the other bowl. Scoop out the vein by carefully running your knife vertically down the back of the shrimp. After that, rinse the shrimp in the bowl of water to get rid of any last bits of shell or vein.

The shells can be frozen in a freezer bag and used at a later time to make shrimp stock.


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