Paleo Coconut Chili Lime Shrimp

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Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com Crunchy paleo coconut shrimp made even more mouth-watering with lime and chili. Serve with lime wedges for another extra punch of flavor. Some heat from a dipping sauce like Chipotle Mayo would make it even better! Use any size shrimp you like.

Ingredients for Paleo Coconut Chili Lime Shrimp 

  • 1 lb. raw shrimp
  • 1/2 cup shredded coconut
  • 1/4 cup coconut flour
  • Zest of 3 limes
  • 1.5 Tablespoons chili powder
  • 1 egg, beaten
  • Coconut oil

Directions for Paleo Coconut Chili Lime Shrimp

  1. Clean, shell and devein the shrimp (if needed). Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  2. In a medium-sized bowl, combine the shredded coconut, coconut flour, lime zest and chili powder. Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  3. Dip the shrimp in the beaten egg.
  4. Coat the shrimp well on all sides with the coconut mixture.  Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  5. In a skillet over medium-high heat, melt some coconut oil until very hot (but not smoking).  Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  6. Fry the shrimp for 2-3 minutes on each side without overcrowding the pan. Remove to a plate lined with paper towels to absorb any excess moisture.
  7. Sprinkle the shrimp with a pinch of sea salt and eat while hot. Squeeze lime juice over the top for more lime flavor.
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41 thoughts on “Paleo Coconut Chili Lime Shrimp

  1. Janine

    These are just tooooo good. If you haven’t made these yet, why not!!!! Honestly they’re just too good to share – be selfish & scoff the lot yourself!
    I’m trying to work out the mayo but i need to find UK versions of some of your ingredients, I will not be defeated! Thanks Steph, loving this website, I’ve shared it with all my BootCamp buddies xx

    Reply
    1. Guy

      Hi Janine, Waitrose were stocking tins of chipotle in adobo a while back, can’t remember the brand but they’re near the old el paso stuff. Alternatively you can get them online from mexgrocer.co.uk, who also stock a million other hard-to-find mexican items – the whole canned jalapeños make delicious paleo poppers as we can’t always get fresh here (well, waitrose had fresh this week but they were about £2 for a bag of five).

      Reply
  2. Jana

    I really liked the favors in this shrimp recipe. No matter what I cook with coconut flour for bread ding, none of it sticks, it washes off when I fry it. Any suggestions? Thanks, Jana Danielson

    Reply
    1. Steph Post author

      Hi Jana, Did it not stick with this recipe either? One of the things I’ve found is if the shrimp itself is wet at all when I bread it, it tends to fall off. Let me know!

      Reply
        1. Steph Post author

          So strange. I didn’t have any problem. I wonder if it has to do with the texture of the coconut for certain folks?

          Reply
  3. Jennifer

    Made this tonight…my “breading” didn’t stick at all, either. However, it was still really tasty–we just scooped up the coconut mixture from the pan and called it “hash.” ;) I also made the chipotle mayo–very good! I will try this again after carefully patting dry all the shrimp.

    Reply
    1. Steph Post author

      Hey Jennifer! Sorry to hear about the fact that it didn’t stick. I’m going to test the recipe again to see if I can troubleshoot it. Glad that you liked how it tasted :)

      Reply
  4. Laura

    Holy smokes! This is amazing stuff. I usually don’t fry because I’m not super-confident in my cooking skills and frying just seems a little more advanced than I am. But wow-ow! Easy and damn tasty. I did not have any issue with the breading falling off. I let the shrimp set a few minutes before I fried, mostly because I was waiting for the coconut oil to melt. I wonder if that would help the others…? Thanks for the awesome recipe, Steph. I only recently found your site and can’t wait to try more!

    Reply
    1. Steph Post author

      Hi Laura…hands down, you made me smile pretty big today. Thank you for putting trust in me (and my recipes)! Hoping I can help you more in the future!

      Reply
      1. Laura

        I’m sure you will be helping me tons, Steph. It looks like you’re into creating delicious recipes that don’t take tons of time. My kind of people!

        Reply
        1. Steph Post author

          :) I try to keep the majority of them really simple because that’s what I tend to make in my everyday cooking life as well. Thanks for stopping by!

          Reply
  5. Carrie

    Thanks for all of the recipes and suggestions! I am trying this for the first time starting tomorrow and doing the shopping tonight! Had no idea where to begin and this has been a huge help!! I will keep checking in for help along the way!!

    Reply
  6. Tez

    Thank you for the recipe! Can’t wait until I try this it sounds delicious.
    If there are people with problems having the coating stay on whilst cooking,
    I could suggest they coat the shrimp with coconut flour before they dip the shrimp
    into the egg mix.
    Hope it helps :)

    Thanks again,
    Tez

    Reply
  7. Jennifer

    I made these for the first time tonight. I didn’t have issues with the breading but I think my oil was too hot. Couldn’t really taste the shrimp or the chili-lime seasoning. Just an overload of coconut flavor. I have never “fried” anything before so that will probably just take some practice. :) will have to play around with the seasoning too and see if I can kick it up a notch! Thanks for putting recipes out here like this. I started my Paleo journey about a month ago and resources like this are really helpful!

    Reply
    1. Steph Post author

      Hi Jennifer! Hmmm…that’s a bummer for sure. I may have to rework this one again for the seasoning. Thank you for letting me know and I’m glad you stopped by!

      Reply
  8. Candice

    Hi! I was curious what else you serve with this? I am planning out next week’s menu and am always stumped when it comes to side dishes with seafood. Thanks!

    Reply
  9. Jaime

    I had this bright idea that I would bake them. Duh! This did NOT work. Imagine eating spoonfuls of coconut flour. Even though the shrimp was cooked I threw them in the skillet with some coconut oil hoping to salvage them. Of course, the coconut flour soaked up the oil immediately, so I kept adding more and more oil until they were somewhat edible. The flavors were incredible. I’ll definitely make them again, but FRY them next time!

    Reply
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  12. Lisa

    Could I make a hopefully helpful suggestion? These were much better and less chalky tasting with less coconut flour. Breading stays on better too. Dip dry shrimp in flour, then egg, then the coconut mixture, minus the flour. Breading stayed on shrimp great. I have been using this method for years with fish and chicken and have never had the breading fall off. Good luck.

    Reply
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  17. Florence

    I make coconut shrimp all the time and have a suggestion re coating/coconut flakes staying on when frying: after dipping your shrimp, place them on a cookie sheet and pop them in the fridge for about 30 minutes before frying.

    Reply
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  19. Heather

    This looks amazing! I am planning to make this tonight but have a guest that is not a fan of chipotle flavor. Any other dipping sauce suggestions? Thanks!

    Reply

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