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AIP Oven-Baked Coconut Shrimp

AIP Oven Baked Coconut Shrimp
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These AIP Oven-Baked Coconut Shrimp are crispy, golden, and packed with tropical flavor. Perfect for those following an Autoimmune Protocol (AIP) or anyone looking for a healthier, grain-free alternative to fried shrimp. With a crunchy coconut coating and a tender interior, they’re an irresistible appetizer or light meal that’s easy to make and even easier to love!

Ingredients

Scale
  • 1 lb shrimp, tail-on, peeled, and deveined
  • ⅓ cup arrowroot starch
  • ½ cup coconut oil, melted
  • ⅔ cup shredded unsweetened coconut
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¾ tsp salt
  • ¼ tsp black pepper (omit for AIP)
  • 2 tsp parsley, chopped (for garnish)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Set Up Coating Station: Prepare three bowls:

  • Bowl 1: Arrowroot starch.
  • Bowl 2: Melted coconut oil.
  • Bowl 3: Shredded coconut mixed with garlic powder, onion powder, salt, and black pepper (if using).

Coat the Shrimp: Take each shrimp and coat it in the arrowroot starch, dip it into the melted coconut oil, and then roll it in the seasoned shredded coconut mixture until fully coated. Place on the prepared baking sheet in a single layer.

Bake to Perfection: Bake for 10 minutes. Flip the shrimp and bake for another 4–5 minutes until golden brown and crispy.

Serve & Enjoy: Garnish with chopped parsley and serve warm with your favorite AIP-friendly dipping sauce!

Notes

Serving Suggestions:

  • Pair with a side of cauliflower rice, roasted vegetables, or a fresh green salad.
  • Great dipping sauces include mango salsa or dairy-free ranch.

Tips & Tricks:

  • Use one hand for dry ingredients and the other for wet to avoid sticky fingers.
  • For extra crispiness, lightly spray the shrimp with additional coconut oil before baking.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes to maintain crispiness.
  • To freeze uncooked shrimp, coat them as directed and freeze on a baking sheet until solid. Bake directly from frozen at 425°F, adding a couple of extra minutes to the cooking time.

Find it online: https://paleo.recipes/oven-baked-coconut-shrimp/