• Paleo Coconut Chili Lime Shrimp

    Paleo Coconut Chili Lime Shrimp | stupideasypaleo.comCrunchy paleo coconut shrimp made even more mouth-watering with lime and chili. Serve with lime wedges for another extra punch of flavor. Some heat from a dipping sauce like Chipotle Mayo would make it even better! Use any size shrimp you like.

    Paleo Coconut Chili Lime Shrimp

    Total Time


    • 1 lb. raw shrimp
    • 1/4 cup coconut flour
    • 1 cup coconut flakes
    • Zest of 3 limes
    • 1.5 Tablespoons chili powder
    • 1 egg
    • Coconut oil


    1. Clean, shell and devein the shrimp (if needed).
    2. In a medium-sized bowl, combine the shredded coconut, coconut flour, lime zest and chili powder.
    3. In a small bowl, crack the egg and beat it.
    4. Dredge the shrimp in the egg, allow the excess to drip off, then gently dredge in the dry coating mixture.
    5. In a skillet over medium-high heat, melt some coconut oil until very hot (but not smoking).
    6. Fry the shrimp for 2-3 minutes on each side without overcrowding the pan. Remove to a plate lined with paper towels to absorb any excess moisture.
    7. Sprinkle the shrimp with a pinch of sea salt and eat while hot. Squeeze lime juice over the top for more lime flavor.


    5.0 rating
    1 reviews
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    Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com

    1. Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com

    2. Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
    3. Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
    4. Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com

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    55 thoughts on “Paleo Coconut Chili Lime Shrimp

    1. These are just tooooo good. If you haven’t made these yet, why not!!!! Honestly they’re just too good to share – be selfish & scoff the lot yourself!
      I’m trying to work out the mayo but i need to find UK versions of some of your ingredients, I will not be defeated! Thanks Steph, loving this website, I’ve shared it with all my BootCamp buddies xx

      1. Hi Janine, Waitrose were stocking tins of chipotle in adobo a while back, can’t remember the brand but they’re near the old el paso stuff. Alternatively you can get them online from mexgrocer.co.uk, who also stock a million other hard-to-find mexican items – the whole canned jalapeΓ±os make delicious paleo poppers as we can’t always get fresh here (well, waitrose had fresh this week but they were about Β£2 for a bag of five).

    2. I really liked the favors in this shrimp recipe. No matter what I cook with coconut flour for bread ding, none of it sticks, it washes off when I fry it. Any suggestions? Thanks, Jana Danielson

      1. Hi Jana, Did it not stick with this recipe either? One of the things I’ve found is if the shrimp itself is wet at all when I bread it, it tends to fall off. Let me know!

    3. Made this tonight…my “breading” didn’t stick at all, either. However, it was still really tasty–we just scooped up the coconut mixture from the pan and called it “hash.” πŸ˜‰ I also made the chipotle mayo–very good! I will try this again after carefully patting dry all the shrimp.

      1. Hey Jennifer! Sorry to hear about the fact that it didn’t stick. I’m going to test the recipe again to see if I can troubleshoot it. Glad that you liked how it tasted πŸ™‚

    4. Holy smokes! This is amazing stuff. I usually don’t fry because I’m not super-confident in my cooking skills and frying just seems a little more advanced than I am. But wow-ow! Easy and damn tasty. I did not have any issue with the breading falling off. I let the shrimp set a few minutes before I fried, mostly because I was waiting for the coconut oil to melt. I wonder if that would help the others…? Thanks for the awesome recipe, Steph. I only recently found your site and can’t wait to try more!

      1. Hi Laura…hands down, you made me smile pretty big today. Thank you for putting trust in me (and my recipes)! Hoping I can help you more in the future!

        1. I’m sure you will be helping me tons, Steph. It looks like you’re into creating delicious recipes that don’t take tons of time. My kind of people!

          1. πŸ™‚ I try to keep the majority of them really simple because that’s what I tend to make in my everyday cooking life as well. Thanks for stopping by!

    5. Thanks for all of the recipes and suggestions! I am trying this for the first time starting tomorrow and doing the shopping tonight! Had no idea where to begin and this has been a huge help!! I will keep checking in for help along the way!!

    6. Thank you for the recipe! Can’t wait until I try this it sounds delicious.
      If there are people with problems having the coating stay on whilst cooking,
      I could suggest they coat the shrimp with coconut flour before they dip the shrimp
      into the egg mix.
      Hope it helps πŸ™‚

      Thanks again,

    7. I made these for the first time tonight. I didn’t have issues with the breading but I think my oil was too hot. Couldn’t really taste the shrimp or the chili-lime seasoning. Just an overload of coconut flavor. I have never “fried” anything before so that will probably just take some practice. πŸ™‚ will have to play around with the seasoning too and see if I can kick it up a notch! Thanks for putting recipes out here like this. I started my Paleo journey about a month ago and resources like this are really helpful!

      1. Hi Jennifer! Hmmm…that’s a bummer for sure. I may have to rework this one again for the seasoning. Thank you for letting me know and I’m glad you stopped by!

    8. Hi! I was curious what else you serve with this? I am planning out next week’s menu and am always stumped when it comes to side dishes with seafood. Thanks!

    9. I had this bright idea that I would bake them. Duh! This did NOT work. Imagine eating spoonfuls of coconut flour. Even though the shrimp was cooked I threw them in the skillet with some coconut oil hoping to salvage them. Of course, the coconut flour soaked up the oil immediately, so I kept adding more and more oil until they were somewhat edible. The flavors were incredible. I’ll definitely make them again, but FRY them next time!

    10. Could I make a hopefully helpful suggestion? These were much better and less chalky tasting with less coconut flour. Breading stays on better too. Dip dry shrimp in flour, then egg, then the coconut mixture, minus the flour. Breading stayed on shrimp great. I have been using this method for years with fish and chicken and have never had the breading fall off. Good luck.

    11. I make coconut shrimp all the time and have a suggestion re coating/coconut flakes staying on when frying: after dipping your shrimp, place them on a cookie sheet and pop them in the fridge for about 30 minutes before frying.

    12. This looks amazing! I am planning to make this tonight but have a guest that is not a fan of chipotle flavor. Any other dipping sauce suggestions? Thanks!

      1. I replied via email but I’ll restate it here:

        Please remove my recipes from your Instagram page immediately. I see you have posted Chili Lime Shrimp and Easy Pan Fried Lemon Chicken.

        I never give permission to share the whole recipe. Sharing the ingredients is okay but reposting my directions is a violation of my copyright, and it’s illegal.

        Since I have an email address, I need to say this: Your auto-posts on other bloggers IG pages is widely disliked and seen by other people in this community as spam of a level unseen before. I do not wish my recipes to be associated with your page, so please refrain from posting them. I hope you will stop posting “Can you give our page some love?!?!?!?!” and the other spam messages. Please. People hate it. It gives Paleo a bad name. There are other ways to grow your page.

        One more thing: You don’t ever tag or include the @ account name for the recipes you post. So shady. The proper thing to do is to give people attribution so it’s easy for interested parties to follow US, the people who create the recipes. Instead you are just using it to grow your page and then sell whatever affiliate book it is you sell.

        Please cease and desist from violating my copyright.


    13. my family loved this so much last week, we just made it again–on cod. this time the dry fish went into the coconut flour first, then the egg wash, then the coconut flakes. the batter held up well to pan frying. served with mango/avocado/cilantro/lime salsa on top. thank you!

      1. Hi Marianne,

        Very sorry about that. It appears that ingredient got deleted when we updated our recipes. I fixed it for you πŸ™‚

    14. These are pretty freakin’ good!!!! Thank you for posting the recipe! My husband agrees that one pound is only for one person. That’s how good they are πŸ™‚

    15. Great recipe!!! Such a delicious way to enjoy shrimp. I dredged the shrimp in coconut flour first then in the egg and coconut/chili mix. Breaking stayed on when there was oil in the pan… once the oil was absorbed, the breeding fell off during cooking. I also omitted the lime zest because of pesticides but squeezing fresh lime juice on the shrimp after cooking turned out great. Thanks for sharing the recipe!

      1. Hi Jessica, Thank you for sharing your thoughts, I’m sure you’ll find more valuable information exploring the site. Have fun!

    16. This is one of the most soul satisfying dishes I have made since beginning Paleo last summer. Loved everything about it! It got rave reviews from hubby! I will try the breading on chicken also. I think I would like to come up with a creamy pineapple dipping sauce, maybe avocado oil mayo, some chili and pineapple? I’ll let you know! Thanks for the great recipes!

    17. Loved this recipe!!! I have a question though, do you think I can coat them in the morning and leave them in the fridge till dinner time or they will get soggy?
      Thanks for all your great recipes!

    18. I made this tonight and my coconut flour stayed very sandy, for lack of a better word. It was pretty offputting. Any thoughts? I’m using Thrive brand if that matters.

      5.0 rating

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