americanshrimppaleopan-friedcoconutquick dinner

Coconut Shrimp

Name: Coconut Shrimp
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 300 g raw shrimp, peeled and deveined; 1 large egg; 35 g arrowroot starch; 60 g unsweetened shredded coconut; 4 g fine sea salt; 1 g black pepper; 1 lime lime zest; 30 g coconut oil; 1, cut into wedges lime

These shrimp are coated in a light arrowroot crust and a crisp layer of toasted coconut, then pan-fried until golden. The result is juicy shrimp with a crunchy, slightly sweet exterior and a fresh burst of lime.

15 min

2 servings

585 kcal

American

Ingredients

Shrimp and coating

300 graw shrimp, peeled and deveined
1 largeegg
35 garrowroot starch
60 gunsweetened shredded coconut
4 gfine sea salt
1 gblack pepper
1 limelime zest

For frying and serving

30 gcoconut oil
1, cut into wedgeslime

Instructions

1
Pat the shrimp very dry with kitchen paper so the coating sticks well. In one shallow bowl, beat the egg. In a second bowl, mix the arrowroot starch with the sea salt and black pepper. In a third bowl, combine the shredded coconut with the lime zest.
2
Coat each shrimp first in the arrowroot mixture, shaking off excess, then dip in the beaten egg, and finally press into the coconut so it adheres evenly. Set the coated shrimp on a plate in a single layer.
3
Heat a large frying pan over medium heat and melt the coconut oil. When the oil is hot but not smoking, add the shrimp in a single layer. Cook for 2 to 3 minutes on the first side until golden.
4
Turn the shrimp carefully and cook for 1 to 2 minutes more, until the coating is crisp and the shrimp are opaque throughout and just curled into a loose C-shape. Avoid overcooking, or they will become rubbery.
5
Transfer to plates immediately and serve with lime wedges for squeezing over the top. The lime brightens the rich coconut coating.

Nutrition per serving

585 kcal

Calories

34g

Protein

18g

Carbs

41g

Fat

Fiber

Notes

•For the best texture, use medium to large shrimp; very small shrimp cook too quickly and can overbrown before the coating crisps.
•If your pan is small, fry in 2 batches to avoid crowding, adding a little more coconut oil only if the pan looks dry.
•Serve with a simple cabbage slaw or mixed greens to keep the meal paleo and beginner-friendly.

Background

Coconut shrimp is a popular coastal American restaurant dish, especially associated with tropical and beachside dining. Its crisp coconut coating reflects Caribbean and Polynesian flavor influences that became widely adapted in casual American cooking.

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