This Paleo Whole30 Air Fryer Coconut Shrimp is quick, easy, and delicious! Golden brown, crispy, and a great dinner or appetizer. They’re gluten free, dairy free, and dipped in a naturally sweetened sauce.
I bought an air fryer a couple months ago and have been loving it. I was debating if I needed ANOTHER appliance, but so far it’s been totally worth it. The one I bought (HERE) is also a toaster oven and has a different look then other brands. The cooking rack is pretty big which is important or you’re not really saving time with it.
This recipe comes from a book that is great to have if you have an air fryer. Dr. Karen S. Lee wrote Paleo Cooking with Your Air Fryer that has over 75 recipes all with beautiful pictures. What I love about the book is there are recipes in there that I would have never thought could be cooked in an air fryer, like eggs and cake. There is also a chapter on basics like sauces that help complete the recipes. Here are a few other recipes I’m looking forward to trying (all paleo of course):
- Wonton Bites
- Spinach Frittata
- Quick Bake Granola
- Meatloaf Sliders
- Not Your Gramma’s Fried Chicken
- Healthy Onion Rings
- Simple Chocolate Mud Cake
She is letting me share a recipe here today and I choose these coconut shrimp which I know you will love! They are easy to make with simple ingredients you probably already have on hand. The coating is a 3-step process to guarantee perfectly coated and crunchy shrimp. First coated in cassava flour, then a dip in eggs, then a good coating of unsweetened shredded coconut. They chill in the fridge for 30 minutes then cooked for just 7 minutes. They turn out golden and delicious!
These are so simple to make, so if you’re looking for a beginner recipe to try in your air fryer, these are it!
The tropical dipping sauce is easy to make and pairs perfectly with the coconut shrimp. It’s a mixture of pineapple juice, coconut aminos, and ginger powder. I left the honey out to keep it Whole30 and it was still plenty sweet from the pineapple juice.
These make great finger food for an appetizer or could be a light dinner. Serve with some veggies to round it out. However you serve them, they will be a hit.
CLICK HERE to buy the Paleo Cooking with Your Air Fryer cookbook. I highly recommend it if you have an air fryer.
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Paleo Whole30 Air Fryer Coconut Shrimp
- 12 wild-caught XL Shrimp
- 1/3 cup cassava flour
- 2 large eggs, beaten
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon salt, divided
Tropical Dipping Sauce
- 1 cup pineapple juice
- 4 teaspoons coconut aminos
- 1 teaspoon honey (leave out for Whole30)
- 1/4 teaspoon ginger powder
- 1/2 teaspoon tapioca flour
- Wash the shrimp and devein them. Make small slits in the belly of the shrimp so they don’t curl when cooked.
- Put the cassava flour on a plate, the eggs in a shallow bowl, and the shredded coconut on another plate (or bowl). Add 1/2 teaspoon salt to both the cassava flour and coconut and mix well. Dredge the shrimp in the flour, dip in the egg, and roll and coat with the shredded coconut. Refrigerate in a glass dish for 30 minutes.
- Preheat the air fryer to 360° and brush with oil if needed. (I don’t find that necessary for mine.)
- Place the shrimp in the basket and cook for 7 minutes. Mine all fit on the tray at once, but if you’re air fryer is smaller then do it in 2 batches.
- Meanwhile, in a small saucepan, bring the pineapple juice to a boil and then simmer on low heat until it’s reduced to half. Add the coconut aminos, honey (if using), ginger, and tapioca flour and stir well. Take the pan off the heat and set aside.
- When the timer goes off, remove the shrimp and squeeze some fresh lime juice on top. Serve immediately with the sipping sauce.
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