Name: Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce (Whole30)
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 tsp garlic powder; 1 tsp sea salt; 1/2 tsp onion powder; 1 tsp apple cider vinegar; 1 cup shredded coconut; 1/4 cup paleo mayonnaise; 1 large egg (whisked); 2 tbsp sriracha sauce; 1/4 cup tapioca starch; 1 tsp raw honey (omit for Whole30); 1 lb raw shrimp (peeled and deveined)

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce (Whole30)

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These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

By: Whatgreatgrandmaate (via Whatgreatgrandmaate)

Original Publish: Oct 2, 2017

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 20 mins

Yields: 4

Nutrition Facts

373 kcalCalories

25 gProtein

20 gCarbs

21 gFat

Instructions

Prepare the sauce. Mix all the ingredients together and whisking the ingredients together.
Refrigerate until ready to use.
Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
Rinse shrimp and pat dry with paper towels.
Prepare an assembly line of three bowls: one with tapioca starch, garlic powder, and onion powder; one with whisked egg; and lastly, one with shredded coconut and sea salt.
Dredge the shrimp in the tapioca starch mixture, then the egg, and then coat well with shredded coconut.