In this post, I will 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.
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 Paleo 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 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 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.
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Paleo Coconut Shrimp with Pina Colada Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Main Course
- Cuisine: Paleo
- 1 Egg
- 1 ½ tsp Arrowroot Starch
- ¾ tsp Real Salt
- 12 Jumbo shrimp (or 24 small shrimp, deveined, shells removed, and butterflied)
- 1 Cup Shredded, Unsweetened Dried Coconut
- 4 tsp Coconut Flour
- Oil (for frying)
FOR THE SAUCE
- Beat the egg, arrowroot starch, and ¾ t. salt together in a small bowl with a wire whisk until well blended.
- Add the shrimp to the egg mixture and toss to coat. Set aside.
- In another small bowl, mix together the coconut flour and shredded coconut.
- Heat about 1” of oil in a high sided frying pan to medium/high.
- 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.
- Fry the shrimp in the hot oil until golden brown, about 2-3 minutes, turning as necessary. Drain on a paper towel.
- Serve with dipping sauce.
FOR THE SAUCE:
- Place the ¾ C. coconut milk, crushed pineapple, honey, and salt in a small sauce pan. Bring to a simmer.
- Let simmer for about 5 minutes, or until thickened slightly.
- 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.
- When thickened, remove from heat and serve.
Nutrition calculated based on 1/4 pound of shrimp per person, or 6 jumbo shrimp on average.
Keywords: shrimp, coconut flour, arrowroot starch, pineapple, coconut milk, Paleo coconut shrimp