Coconut Shrimp

These shrimp are coated in a light arrowroot crust and a crisp layer of toasted coconut, then pan-fried until golden. The result is juicy shrimp with a crunchy, slightly sweet exterior and a fresh burst of lime.

Safety Warning

Cook shrimp until opaque and fully cooked, and avoid cross-contamination between raw shrimp, egg, and ready-to-eat foods.

Nutrition · per serving

585kcal

34gProtein

18gCarbs

41gFat

6gFiber

2 servings

Ingredients

9 items

Shrimp and coating

raw shrimp, peeled and deveined300 g

egg1 large

arrowroot starch35 g

unsweetened shredded coconut60 g

fine sea salt4 g

black pepper1 g

lime zest1 lime

For frying and serving

coconut oil30 g

lime1, cut into wedges

Tips

•For the best texture, use medium to large shrimp; very small shrimp cook too quickly and can overbrown before the coating crisps.
•If your pan is small, fry in 2 batches to avoid crowding, adding a little more coconut oil only if the pan looks dry.
•Serve with a simple cabbage slaw or mixed greens to keep the meal paleo and beginner-friendly.

Steps

1
Pat the shrimp very dry with kitchen paper so the coating sticks well. In one shallow bowl, beat the egg. In a second bowl, mix the arrowroot starch with the sea salt and black pepper. In a third bowl, combine the shredded coconut with the lime zest.
300 g raw shrimp, peeled and deveined1 large egg35 g arrowroot starch4 g fine sea salt1 g black pepper60 g unsweetened shredded coconut1 lime lime zest
2
Coat each shrimp first in the arrowroot mixture, shaking off excess, then dip in the beaten egg, and finally press into the coconut so it adheres evenly. Set the coated shrimp on a plate in a single layer.
300 g raw shrimp, peeled and deveined35 g arrowroot starch1 large egg60 g unsweetened shredded coconut
3
Heat a large frying pan over medium heat and melt the coconut oil. When the oil is hot but not smoking, add the shrimp in a single layer. Cook for 2 to 3 minutes on the first side until golden.
30 g coconut oil300 g raw shrimp, peeled and deveined
4
Turn the shrimp carefully and cook for 1 to 2 minutes more, until the coating is crisp and the shrimp are opaque throughout and just curled into a loose C-shape. Avoid overcooking, or they will become rubbery.
300 g raw shrimp, peeled and deveined
5
Transfer to plates immediately and serve with lime wedges for squeezing over the top. The lime brightens the rich coconut coating.
1, cut into wedges lime

Origin & History

Coconut shrimp is a popular coastal American restaurant dish, especially associated with tropical and beachside dining. Its crisp coconut coating reflects Caribbean and Polynesian flavor influences that became widely adapted in casual American cooking.

american shrimp paleo pan-fried coconut quick dinner

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Steps

Pat the shrimp very dry with kitchen paper so the coating sticks well. In one shallow bowl, beat the egg. In a second bowl, mix the arrowroot starch with the sea salt and black pepper. In a third bowl, combine the shredded coconut with the lime zest.

300 g raw shrimp, peeled and deveined1 large egg35 g arrowroot starch4 g fine sea salt1 g black pepper60 g unsweetened shredded coconut1 lime lime zest

Coat each shrimp first in the arrowroot mixture, shaking off excess, then dip in the beaten egg, and finally press into the coconut so it adheres evenly. Set the coated shrimp on a plate in a single layer.

300 g raw shrimp, peeled and deveined35 g arrowroot starch1 large egg60 g unsweetened shredded coconut

Heat a large frying pan over medium heat and melt the coconut oil. When the oil is hot but not smoking, add the shrimp in a single layer. Cook for 2 to 3 minutes on the first side until golden.

30 g coconut oil300 g raw shrimp, peeled and deveined

Turn the shrimp carefully and cook for 1 to 2 minutes more, until the coating is crisp and the shrimp are opaque throughout and just curled into a loose C-shape. Avoid overcooking, or they will become rubbery.

300 g raw shrimp, peeled and deveined

Transfer to plates immediately and serve with lime wedges for squeezing over the top. The lime brightens the rich coconut coating.

1, cut into wedges lime