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.


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