Crispy Paleo Coconut Lime Shrimp

Ingredients

For the Crispy Coconut Lime Shrimp:

• 1.5 lbs jumbo wild-caught shrimp (approx. 20-24 count, peeled and deveined, tails left on, patted bone-dry)
• 1.5 cups unsweetened shredded coconut flakes (finely shredded)
• 0.33 cup arrowroot starch or tapioca flour
• 2 large pasture-raised eggs, beaten
• 2 tbsp finely grated organic lime zest (rubbed into coconut flakes)
• 1 tsp garlic powder and 0.5 tsp smoked paprika
• 1.5 tsp coarse Celtic sea salt and 0.5 tsp white pepper
• 0.33 cup virgin coconut oil or avocado oil (for pan-frying)

For the Creamy Coconut Cilantro Cauliflower Rice:

• 4 cups fresh riced cauliflower
• 0.5 cup unsweetened full-fat culinary coconut milk
• 2 tbsp fresh organic lime juice
• 0.5 cup fresh cilantro, finely chopped
• 1 tbsp coconut oil and 0.5 tsp sea salt

For the Paleo Sweet Chili Lime Dip:

• 0.33 cup raw honey or pure maple syrup (or sugar-free peach puree for Whole30)
• 2 tbsp organic coconut aminos
• 2 tbsp fresh lime juice
• 1 clove garlic, finely grated
• 1 tsp crushed red pepper flakes

For Garnish:

• Fresh lime wedges & cilantro sprigs

Step-by-Step Instructions

1. Set Up Triple Dredging Station (Zero-Shed Invariant): Bowl 1: Whisk arrowroot starch, garlic powder, smoked paprika, sea salt, and white pepper. Bowl 2: Whisk the 2 eggs. Bowl 3: Rub grated lime zest into the unsweetened shredded coconut with fingertips to infuse essential lime oils.
2. Dredge Shrimp: Hold each shrimp by the tail. Dredge in arrowroot starch and shake off excess. Dip in beaten egg wash, then press firmly into the lime coconut flakes to coat thoroughly on all sides. Place breaded shrimp on a parchment-lined plate.
3. Pan-Fry to Golden Crisp: Heat 0.33 cup coconut oil in a large 12-inch heavy cast-iron skillet over MEDIUM heat until shimmering (approx. 350°F). Add shrimp in a single layer with space between them (cook in 2 batches). Fry for 2 to 3 minutes per side until the coconut turns deeply golden, toasted, and shatteringly crispy, and shrimp are opaque and pink. Transfer crispy shrimp to a wire rack.
4. Sauté Coconut Lime Cauliflower Rice: In a separate skillet, heat 1 tbsp coconut oil over medium-high heat. Add riced cauliflower and sauté for 3 minutes until tender. Pour in coconut milk, lime juice, and sea salt. Simmer for 2 minutes until liquid is absorbed and rice is creamy. Fold in fresh chopped cilantro.
5. Whisk Sweet Chili Lime Dip: In a small bowl, whisk raw honey, coconut aminos, fresh lime juice, grated garlic, and red pepper flakes until smooth.
6. Plate & Serve: Scoop mounds of creamy coconut cilantro cauliflower rice onto plates. Arrange crispy coconut lime shrimp over the rice. Serve alongside the sweet chili lime dipping sauce and fresh lime wedges!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Wild-caught shrimp provide dense astaxanthin, selenium, and bioavailable phosphorus. Unsweetened coconut flakes deliver lauric acid and medium-chain triglycerides (MCTs), which provide clean mitochondrial energy and support metabolic satiety.

Frequently Asked Questions