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 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.
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Paleo Coconut Shrimp with Pina Colada Dipping Sauce Recipe
Jumbo shrimp covered in a Paleo coconut batter and a shrimp sauce with crushed pineapple and coconut milk *.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Main Course
- Cuisine: Paleo
Ingredients
- 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
- ¾ Cup Coconut Milk * (canned)
- ¾ Cup Pineapple
- 2 Tbl Honey
- ¼ tsp Real Salt *
- 2 tsp Arrowroot Starch *
- 2 Tbl Coconut Milk * (canned)
Instructions
- 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.
Notes
Nutrition calculated based on 1/4 pound of shrimp per person, or 6 jumbo shrimp on average.
Keywords: Paleo, Guten-Free, Hawaiian, healthy
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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
★★★★★
Brenda Garcia
This recipe is so good. I recommend it to any one!!
★★★★★
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.
★★★★★
Kayla L
It was great!
★★★★★
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! š
★★★★★
Ginger
One of my favorite summer time foods. I’ve never used Arrowroot before, so I’ll have to check that out.
Diane
This looks so healthy and delicious!
Angela McKinney
Oh my gosh yummm! The pina colada dipping sauce would be great with coconut shrimp. I have never had that before.
Kyla @HouseOfHipsters
I just love your recipes! Thanks for sharing.
Rebecca
Your welcome! Enjoy!
Jenny
Sounds great- making tonight! What kind of oil?
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!
Kristi @ Inspiration Kitchen
Wow – this is gorgeous shrimp – it totally makes me want to make it at home! š Pinned!
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!
Rebecca
Please let me know if you made it. I would leave your feedback!
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 š
★★★★★