These oven-baked coconut shrimp are the perfect appetizer or main dish for shrimp lovers! They’re paleo, gluten-free, and AIP-friendly.

oven-baked coconut shrimp on plate with cocktail sauce

What is Coconut Shrimp?

Coconut shrimp is an amazing appetizer or even main dish that’s made with shrimp battered in egg, flour, bread crumbs, and shredded coconut. It’s often deep-fried or pan-fried, and most commonly dipped in a cocktail sauce or a creamy citrus sauce on the side.

This version of coconut shrimp is made to be paleo, AIP, and baked in the oven! It’s incredibly simple to make and is perfect for a party appetizer or main dish when you’re feeling fancy.

The Ingredients for Oven-Baked Coconut Shrimp

  • Shrimp. I like to use a large wild-caught shrimp with the tail on, and then peel and devein them at home.
  • Arrowroot starch and coconut oil. This is used as a batter for the shrimp. I haven’t tried alternatives for this particular recipe, but you likely will be able to use tapioca starch instead.
  • Shredded coconut. You’ll only need coconut rather than also using breadcrumbs for this recipe.

How To Make Oven-Baked Coconut Shrimp

  • Prep: Set up a station with three bowls, one the arrowroot, one with the coconut oil, and another with the shredded coconut and seasonings mixed together. Prepare the shrimp by coating in the arrowroot starch, then dipping in the coconut oil, then coating in the shredded coconut. Transfer to the baking sheet and continue for all of the shrimp.
  • Bake: Bake in the preheated oven for 10 minutes. Flip and bake for another 4-5 minutes. Shrimp should be cooked through and the coating crisp.

oven-baked coconut shrimp on plate

What can you serve this coconut shrimp with?

Coconut shrimp is a great appetizer to serve with a dip like these…

I also love serving this shrimp as a main dish with a side like cauliflower rice, a slaw, or a side salad.

Can you make this shrimp ahead of time? How do you reheat it?

This shrimp is best fresh, but if you do need to reheat it, the best way to do that is to warm it up in the oven for a few minutes!

oven-baked coconut shrimp being dipped in cocktail sauce

 

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Oven Baked Coconut Shrimp (Gluten-free, Paleo, AIP)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These oven-baked coconut shrimp are the perfect appetizer or main dish for shrimp lovers! They’re paleo, gluten-free, and AIP-friendly.


Ingredients

Scale
  • 1 lb tail-on shrimp, peeled and deveined
  • 1/3 cup arrowroot starch
  • 1/2 cup coconut oil, melted
  • 2/3 cup shredded coconut
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp parsley, chopped

Instructions

  1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
  2. Set up a station with three bowls, one the arrowroot, one with the coconut oil, and another with the shredded coconut and seasonings mixed together.
  3. Prepare the shrimp by coating in the arrowroot starch, then dipping in the coconut oil, then coating in the shredded coconut. Transfer to the baking sheet and continue for all of the shrimp.
  4. Bake in the preheated oven for 10 minutes. Flip and bake for another 4-5 minutes. Shrimp should be cooked through and the coating crisp.
  5. Serve topped with parsley and with a dip of your choice.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Appetizer
  • Method: Baked

Nutrition

  • Serving Size: 1 serving
  • Calories: 455
  • Fat: 33.1g
  • Carbohydrates: 16.8g
  • Fiber: 1.1g
  • Protein: 23.3g