AIP Oven Baked Coconut Shrimp

Let’s talk about shrimp. Crispy, golden, full of flavor—what’s not to love? But wait, there’s more! This simple oven-baked coconut shrimp recipe gives you all the indulgence of the classic dish without the guilt. It’s grain-free, gluten-free, and perfect for those on a paleo or Autoimmune Protocol (AIP) diet.

The best part? It’s easy to make and doesn’t skimp on crunch or flavor. My inspiration for this recipe? I love fried shrimp but wanted something healthier and allergy-friendly. So, I swapped out the frying for baking and added ingredients like coconut oil and arrowroot starch for a lighter, healthier meal that still satisfies. Ready to whip up some delicious shrimp? Let’s get started!

Quick Recipe Breakdown

Before we dive into the details, here’s a quick look at what to expect:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Serves: 4 (appetizer) or 2 (light meal)
• Difficulty: Beginner-friendly

Equipment You’ll Need:

• Baking sheet with parchment paper
• Three shallow bowls for dredging
• Tongs or your trusty clean hands
• Optional: A pastry brush for spreading coconut oil

Pro Tip: Can You Prep Ahead?

Absolutely! Coat the shrimp ahead of time, refrigerate for up to 4 hours, and bake when ready. Or, freeze them uncooked to have a stash of crispy goodness ready anytime.

What You’ll Need

Here’s the ingredient list for these coconut shrimp:

• 1 lb shrimp (peeled, deveined, tails-on) – The tails are great for that classic look!
• ⅓ cup arrowroot starch – This is your gluten-free coating base. (Tapioca starch works too.)
• ½ cup melted coconut oil – Helps the coconut stick and adds richness.
• ⅔ cup shredded unsweetened coconut – Finely shredded works best for even coating.
• 1 tsp garlic powder – For a subtle punch of flavor.
• 1 tsp onion powder – Balances the flavors perfectly.
• ¾ tsp salt – Adjust to taste.
• ¼ tsp black pepper – Optional (skip it if following AIP).
• 2 tsp chopped parsley – A sprinkle of freshness on top.

Ingredient Tips

• Want extra crunch? Toss some finely crushed pork rinds into the coconut mix (if you’re not strictly AIP).
• No fresh parsley? Dried parsley works—just use less.

Step-by-Step Instructions

1. Preheat Your Oven

Set your oven to 425°F (220°C). Line a baking sheet with parchment paper to make cleanup easier.

2. Set Up Your Dredging Station

You’ll need three shallow bowls for this:

• Bowl 1: Arrowroot starch.
• Bowl 2: Melted coconut oil.
• Bowl 3: Shredded coconut mixed with garlic powder, onion powder, salt, pepper, and parsley.

3. Coat the Shrimp

Here’s the fun part:

• First, coat each shrimp in arrowroot starch. Shake off the excess.
• Next, dunk it into the coconut oil. Get full coverage.
• Finally, roll it in the shredded coconut mixture. Make sure it’s evenly coated.

Quick Tip: Keep one hand for dry ingredients and the other for wet to avoid a sticky mess.

4. Arrange Shrimp on the Baking Sheet

Place the coated shrimp on the prepared sheet. Space them out—this helps them get crispy!

5. Bake to Crispy Perfection

Bake for 10 minutes, flip each shrimp, and bake for another 4–5 minutes. They should be golden brown with a delicious toasted coconut aroma. Inside, the shrimp should be pink and opaque.

Fun Variations

There’s plenty of room to get creative:

• Spicy Option: Add cayenne pepper or paprika (if not following AIP).
• Vegan Twist: Swap shrimp for king oyster mushroom slices or hearts of palm.
• Seasonal Flavors: Add lime zest in summer or turmeric in winter.

Fancy presentation? Serve over arugula with a drizzle of citrus vinaigrette. Or keep it simple—pair with mango salsa or avocado aioli for dipping.

Serving and Storage

How to Plate It

Serve warm, sprinkled with fresh parsley, and pair with a flavorful dipping sauce.

Great Side Dishes

Complete your meal with:

• Cauliflower rice
• Roasted veggies
• A crisp AIP-friendly salad

Leftovers?

If you have any (unlikely!), store them in an airtight container in the fridge for up to two days.

• To reheat: Use the oven or an air fryer at 375°F for 5–7 minutes to bring back the crispiness.
• Freezing tips: Freeze uncooked shrimp on a baking sheet, then transfer to a bag. Bake straight from frozen—add a couple of minutes to the cook time.

This recipe proves that eating healthy doesn’t mean giving up flavor or fun. Whether you’re serving these crispy bites to guests or treating yourself on a weeknight, they’re guaranteed to impress. Try it out, and let me know how it goes—I’d love to hear your thoughts!

Print