Paleo Thai Curry Coconut Shrimp
Prep time
Cook time
Total time
Serves: 4
  • 1 lb uncooked, deveined shrimp, peeled
  • 3 ounces coconut milk
  • 3 egg whites, whisked
  • ⅓ cup coconut flour
  • 1 cup unsweetened shredded coconut
  • 3 tablespoons curry powder
  • 1 teaspoon cayenne pepper
  • ½ teaspoon sriracha
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon minced garlic
  • 3 tablespoon coconut oil
  1. You will need 3 bowls.
  2. bowl for the egg whites that you will whisk until foamy.
  3. bowl for a mixture of coconut flour, 2 tablespoons curry powder, cayenne pepper, sea salt, pepper.
  4. The third bowl has the unsweetened shredded coconut.
  5. Keep a plate at the end of the bowls for the coated shrimps.
  6. Put the bowls in this order, raw shrimp, egg whites, coconut flour/spice mixture, shredded coconut and a plate.
  7. Now it's time to coat the shrimp. First, dip the shrimp in the egg, then coat with the coconut flour/spice mixture, then finish off coating with the shredded coconut (press shrimp down into shredded coconut, it will stick better), place on plate.
  8. Once all the shrimp is coated, heat a large skillet and heat the coconut oil on medium. Add the garlic and mix in.
  9. Once the garlic starts to become fragrant, add sriracha, 1 tablespoon curry powder and coconut milk. Heat on medium until mixture starts to thicken up, should take a minute or two. Once thickened up and bubbly, add shrimp.
  10. Cook shrimp on each side on medium/high until browned. Should take about 4 - 5 minutes per side.
  11. Remove shrimp from oil with slotted spoon and lay on a layer of paper towels on a plate to soak up more of the oil.
  12. Serve with your favorite dipping sauce. I used a sweet chili sauce but honey or a squirt of lime juice is delicious too.
  13. These also reheat really good. Just pop them in the microwave and eat up.
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