Crispy Baked Coconut Shrimp

This crispy-crunchy shrimp is the perfect balance of sweet and spicy, and is ready in just 30 minutes!

Serves 4 (4 shrimp each)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1 pound tail-on shrimp (about 16), peeled
3 cups arrowroot starch
½ cup coconut oil, melted
⅔ cup unsweetened shredded coconut
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon red pepper flakes
¼ teaspoon black pepper flakes
⅛ cup parsley, chopped

Directions

Preheat the oven to 425° F and line a baking sheet with parchment paper.
While the oven preheats, get a dredging station ready: add the arrowroot starch to one small bowl, melted coconut oil to another, and shredded coconut mixed with the spices in a third small bowl.
Roll each shrimp in the arrowroot starch, then dip it in the coconut oil, then coat it in the shredded coconut and spices. Place each shrimp onto the prepared baking sheet.
Bake the shrimp in the oven for 10 minutes, then flip and bake for 5 more minutes. The shrimp should be golden brown and crispy.
Garnish with fresh parsley and serve.

Republished with permission of The Paleo Diet, LLC. The Paleo Diet is the strong and healthy diet. Founded by Dr. Loren Cordain in 2002 after a decade of peer-reviewed research, The Paleo Diet has become the most influential way of eating, sparking over 500 supportive research papers and accelerating related nutrition movements like low-carb, gluten-free, ketogenic, autoimmune, anti-inflammatory, and organic/non-GMO. See more healthy recipes at thepaleodiet.com.

Jess Case, recipe developer, learned to cook with her Italian grandmother, as well as her mother, whose Norwegian and German heritage also influenced her repertoire. Jess has a master’s degree in art education, and that background influences how she presents her meals.