These Whole30 and Paleo Coconut Shrimp are so tasty and take less than 30 minutes to make! The shrimp are coated in shredded coconut and pan fried until crunchy on the outside. They are served with a homemade sweet chili sauce that is perfect for dipping! This recipe is Whole30, Paleo, SCD legal and Grain Free. 

Whole30 Coconut Shrimp

These Whole30 coconut shrimp are golden and perfectly crunchy. The shredded coconut really coats the shrimp well even after cooking and doesn’t fall off like some healthy versions of breaded food. This dish really comes down to the quality of shrimp you use, so go bigger if you can, you won’t regret it. The shrimp also reheat well, so make extra and add leftover into a salad the next day.

While the sweet chili sauce isn’t mandatory, it takes less than 10 minutes to make and really adds a nice kick of spice and flavour to the shrimp. Feel free to add more red chili depending on how spicy you like your food. Be sure to save any leftovers, this sauce will last for up to 4 days in the fridge and is a great dip to serve with chicken or fish too! 

Whole30 Coconut Shrimp

Here are a few other shrimp recipes that you will enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Coconut Shrimp with Sweet Chili Sauce

Every Last Bite
These Paleo & Whole30 Coconut Shrimp take 30min to make and are coated in coconut and pan seared until crisp!
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Diets Dairy Free, Gluten Free, Grain Free, Keto, Nut Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings 4 -8
Calories 274 kcal


Coconut Shrimp

  • 16-20 large shrimp peeled and deveined
  • 2 tbsp coconut flour
  • 2 eggs
  • 2/3 cup shredded unsweetened coconut
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp chili powder
  • 2 tbsp coconut oil

Sweet Chili Sauce

  • 2 medjool dates (or 2 tbsp honey if not Whole30)
  • 1 inch ginger
  • 2 cloves garlic
  • 2 tbsp apple cider vinegar
  • 1/4 cup water
  • 1/2 fresno pepper


  • To make the sweet chili sauce, in a blender or NutriBullet container combine the medjool dates, ginger, garlic, vinegar, water and Fresno chili pepper and blend until smooth. Pour into a sauce pan on medium heat and leave to simmer for 5 minutes until it begins to thicken. Once it has thickened remove from the heat and allow to cool.
  • Toss the shrimp with the coconut flour, ensuring that they are all coated on both sides.
  • In a bowl whisk together the two eggs. Add the shredded coconut to a plate along with the chili powder, salt and pepper and stir to mix. Working in batches, dip the shrimp into the bowl of egg and then place the shrimp on the plate and spoon the shredded coconut overtop. Press down on the shrimp to ensure the coating sticks on all sides.
  • In a non stick skillet on medium high heat, melt the coconut oil. Once hot, work in batches to cook the shrimp for 3 minutes per side until golden in colour. If the skillet begins to smoke, clean out any excess coconut in between cooking batches.
  • Serve the cooked shrimp with the sweet chili sauce on the side for dipping. Garnish with optional chopped scallions if desired.

Air Fryer

  • Follow the recipe above to the end of step 3. Arrange the coconut shrimp in the airfryer basket and lightly spay them with cooking oil spray. Cook at 375 degrees Fahrenheit for 5 minutes before flipping, lightly spraying and cooking for another 5 minutes on the other side.
Calories: 274kcalCarbohydrates: 16gProtein: 10gFat: 20gSaturated Fat: 16gTrans Fat: 1gCholesterol: 142mgSodium: 526mgPotassium: 258mgFiber: 5gSugar: 10gCalcium: 65mgIron: 2mg
Tried this recipe?Leave a comment below and let us know how it was!

Whole30 Coconut Shrimp