Coconut Crusted Shrimp

Alex says "They're good.  Make them.  Eat them."  Thank me later.

Alex says “They’re good. Make them. Eat them.” Thank me later.

So this is sort of a cheater post.  I’ve already posted this recipe as Coconut Fish Sticks, but it is just as easy and delicious with shrimp.  And after throwing this together for dinner last night, I was reminded how much I like the shrimp version!  Whether you choose to use fish or shrimp, you will not be disappointed.

And if you are looking for the perfect side to accompany the shrimp, try Spicy Apple Slaw with Coconut and Cashews.

Coconut Crusted Shrimp


  • One pound wild caught, tail-on shrimp (raw, thawed if frozen)
  • 1/2 cup coconut flour
  • 1/2 teaspoon sea salt, plus extra for seasoning after frying
  • 1/4 teaspoon freshly ground black pepper
  • 1/4-1/2 teaspoon ground cayenne or chipotle pepper
  • 1 egg, beaten
  • 1 cup unsweetened, shredded coconut
  • Coconut oil for frying

What to do:

Preheat the oven to 200 degrees and place a serving platter in to warm.

You will need to set up your “breading station”.  Three bowls will work fine.  In the first, combine the coconut flour, salt, pepper, and cayenne or chipotle pepper.  In the second, beat the egg.  Put the shredded coconut in the third.  With a paper towel, dry off your shrimp.  A little moisture is OK, but you don’t want them dripping wet.  With one shrimp at a time, complete the following steps.   Grab the shrimp by the tail and dredge it in the flour mixture.  You will not be breading the tail, so it makes a nice little handle.  Then dip the shrimp in the egg.  Then place it in the shredded coconut and gently press the coconut onto all sides.  Lightly shake off the excess coconut and place the shrimp on a platter.  Complete these steps with the remaining shrimp.  Let the shrimp rest in the refrigerator for 10-15 minutes.

Heat a large frying pan over medium-low heat.  Melt enough coconut oil in the pan to thickly coat the bottom.  Place the shrimp in the pan and fry for 2 minutes on each side.  Do not overcrowd the pan.  Work in batches if needed.  As you remove them from the frying pan, sprinkle them lightly with additional sea salt. Keep the coconut crusted shrmip warm and crispy by placing them into the oven until you are ready to serve them.

This recipe was shared at Delicious Obsessions.

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  1. These look really good! My husband is trying to cut out a lot of starch and sugar for candida, and was just talking about getting shrimp since there’s so much off-limits to him now. I think he’d love these! I don’t have coconut flour but have been wanting to try it.

    Joining you from Delicious Obsessions!

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