Main Dishes

Paleo coconut shrimp with sriracha mayo dipping sauce

Posted by gracieleigh04icloudcom on
This oven baked paleo coconut shrimp is so addicting, it will have you wanting to eat the whole sheet! The oven gives the shrimp a perfect crispy crunch. My family loves it especially paired with the sriracha mayo sauce.

Prep time: 10 min. Cook time: 20 min. Servings 4

Ingredients

Sriracha mayo dipping sauce

1/4 cup paleo mayo

2 tbsp sriracha sauce

1 tsp apple cider vinegar

1 tsp garlic powder

1 tsp raw honey

Paleo coconut shrimp

1 lb raw shrimp peeled and deveined

1/4 cup tapioca starch

1/2 tsp garlic powder

1/2 tsp onion powder

1 large egg whisked

1 cup shredded coconut

1/2 tsp salt

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.
  • Repeat for the rest of the shrimp and place on the prepared baking sheet
  • Bake for 20 minutes, flipping halfway through.
  • Serve immediately with Sriracha Mayo Dipping Sauce.

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