Easy and delicious Paleo coconut shrimp with a traditional orange sauce that is undetectably healthy and Whole30 friendly! With no sugar added, the orange sauce is absolutely delicious and the coconut shrimp are perfect for your next summer cookout!

plate of skewers of coconut shrimp with a side of orange sauce

These Paleo coconut shrimp taste just like the classic, even more coconut-y then I remember, and bring me straight back to summer! Easy and delicious, I’ve even included a sweet and light orange dipping sauce that traditionally goes with these Paleo coconut shrimp!

One of my favorite childhood memories during the summers was my mom making coconut shrimp for a cookout, along with an orange dipping sauce. My dad and I both love coconut, so we’d always be dividing the shrimp evenly between the two of us ha!

These coconut shrimp are going to be the new staple at our summer cookouts, and I hope they become yours as well! They’re a great party dish that’ll be gone in a nano second (you’ve been warned!).

Let’s get into what makes these coconut shrimp Paleo, as well as a few methods on how to make them and the dipping sauce to accompany!

hand dipping coconut shrimp into apricot dipping sauce

Paleo Coconut Shrimp Ingredients

Shrimp: I highly recommend using wild caught shrimp if you can here! Both Whole Foods and Trader Joe’s have great frozen wild caught shrimp. If you’re using frozen shrimp, allow the shrimp to dethaw for a few hours before making the shrimp (preferably while making the coconut shrimp apricot dipping sauce!). For this recipe, you don’t need to cook the shrimp before dipping into the coconut mixture.

Coconut Flour: to make this coconut shrimp Paleo, we’re using coconut flour instead of regular flour! I actually think that the coconut flour adds a great flavor to the coconut shrimp, making it taste more tropical and coconut-y!

Eggs: just two eggs for this recipe!

coconut flakes, coconut flour, coconut oil, and eggs in bowl

Coconut Flakes: I personally love using a mixture of desiccated coconut and coconut flakes, but I’ve tried it with just coconut flakes and it tastes wonderful! You can use sweetened coconut flakes if you’d like, but keep in mind, it wouldn’t be considered Paleo then. Of course, I’m not a stickler for labels, so make these Paleo coconut shrimp however you’d like!

Fresh Garlic or Garlic Powder: I personally love fresh garlic, which you would sauté in the pan before adding in your coconut shrimp, but you can also use garlic powder and add it into the blend of coconut flour and sea salt if that’s easiest for you!

Coconut Oil: we’re just going all out on the coconut haha! This is for greasing and “frying” these Whole30 coconut shrimp (oh yes, these are Whole30 compliant shrimp!) in the pan! You won’t be frying them like they are traditionally, and I’ll go into if you want to bake these coconut shrimp instead of frying them down below!

close up of skewers of coconut shrimp

The best way to make coconut shrimp

For the Paleo coconut shrimp apricot dipping sauce, we’re actually going to make that before the shrimp, well before. But I want to go over how to make the shrimp first because I know it sounds more complex!

So making coconut shrimp, including Paleo coconut shrimp, isn’t as intimidating as it may seem!

close up of coconut shrimp

What you really want to do is create a “dipping” station. First, you’ll whisk together the coconut flour with sea salt, then beat the eggs in a separate bowl, and finally place the coconut flakes in a third bowl.

Start with the coconut flour mixture first. Dip the raw shrimp into the coconut flour mixture, coating evenly, then dipping into the beat eggs.

Next, place into the coconut flakes and make sure that the coconut flakes are completely covering the shrimp. Then place the shrimp onto a plate and repeat for the remaining shrimp!

See, easy!

Next, coat a medium or large skillet with coconut oil with the garlic chopped, sauté a bit with heat on medium, and place about 5 or 6 shrimp onto the skillet and cook for about 3 minutes covered to reduce the coconut oil from spraying onto the stove top.

Then flip the shrimp and cook for an additional 2 minutes. Place the shrimp onto a clean plate and repeat for the remaining shrimp. Then serve with fresh parsley and your orange dipping sauce!

hand holding dipped coconut shrimp in orange sauce

Can I bake these coconut shrimp or use an air fryer?

So from what I’ve tested, you can absolutely bake these Paleo coconut shrimp in the oven. I know many people are probably looking for an air fryer coconut shrimp option as well, and from the research I’ve gathered, it’s absolutely possible, though I can’t attest to it myself.

For either baking or using an air fryer, I would still recommend spraying your Paleo coconut shrimp with a little coconut oil or another type of neutral oil to ensure that they cook thoroughly.

plate with coconut shrimp, orange dipping sauce, and limes

After all, a not fully cooked shrimp is high on my list of things I never want to taste haha!

Grease a baking pan with a little oil and add the garlic to the pan (or the garlic powder to the shrimp if you’d prefer) and bake the shrimp at 425F for about 10-12 minutes, or until golden brown.

Remove from the oven and serve!

Easy orange dipping sauce ingredients and method

So it’s a little backwards, but we’re actually making the orange dipping sauce first for these Whole30 coconut shrimp!

The dipping sauce is really what makes these coconut shrimp out of this world! And it’s actually quite simple. Basically like making a jam!

three apricots on a white cloth

For the orange dipping sauce, you’ll need apricots, water, maple syrup, chili threads, and coconut aminos.

First, start by slicing and pitting the apricots. This is when you can also begin to dethaw the frozen shrimp if you’re using frozen. Place them into a small sauce pot with a little water and bring to a boil. Then cover and reduce to a simmer for about 15 minutes.

Once the apricots are fully cooked, remove them from the heat and and place into a food processor (once again, my absolute favorite kitchen tool!). Puree the apricots, then add in the maple syrup, chili threads, and coconut aminos.

orange dipping sauce for coconut shrimp

Puree again and then refrigerate for about 3 hours.

Then begin to make your coconut shrimp, which will take about 35-40 minutes, and you’ll be good for a beautiful summer party!

close up of orange dipping sauce

And there you have it! Easy and delicious Paleo coconut shrimp with a sweet and light orange dipping sauce! This is one of my favorite summer dishes and will wow the crowd at any barbecue or summer get together!

I hope you love it as much as I do! Happy “frying!”

hand dipping coconut shrimp

Are you also in charge of bringing a side or dessert with your coconut shrimp dish? Here are a few for you to check out!

Vegan Herbed Potato Salad

Peach and Tomato Panzanella

Paleo Virgin Strawberry Margaritas

Paleo Strawberry Shortcakes

Paleo Blueberry Pie

Paleo Vegan Blondies

Paleo Strawberry Rhubarb Pie

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

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plate of skewers of coconut shrimp with a side of orange sauce

Paleo Coconut Shrimp with Orange Sauce {Whole30}

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  • Author: thebananadiaries
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 5-6 1x
  • Category: Dinner
  • Method: Frying


Easy and delicious Paleo coconut shrimp with a traditional orange sauce that is undetectably healthy and Whole30 friendly! With no sugar added, the orange sauce is absolutely delicious and the coconut shrimp are perfect for your next summer cookout!



Paleo Coconut Shrimp:

  • 1lb wild caught shrimp, deveined and raw
  • 1/2 cup coconut flour
  • 2 eggs
  • 1/2 cup coconut flakes
  • 1 tbsp coconut oil
  • 1/2 clove garlic, minced
  • 1/2 tsp sea salt

Apricot Orange Dipping Sauce:

  • 3 apricots, sliced and pit removed
  • 1/4 cup filtered water
  • 1/4 cup maple syrup
  • 1/2 tsp chili threads
  • 1 tsp coconut aminos


Make the orange dipping sauce 2-3 hours before the shrimp.

Paleo Coconut Shrimp (Whole30):

  1. In a medium bowl, whisk together coconut flour and sea salt.
  2. Beat the eggs in another medium bowl and place next to the coconut flour mixture.
  3. Arrange the coconut flakes in another medium bowl and create a dipping station: first coconut flour, then eggs, then coconut flakes.
  4. Taking one shrimp, fully coat it in the coconut flour, then dip into the beaten eggs, and finally into the coconut flakes. Place onto a plate for sautéing once all shrimp are done.
  5. Repeat for the remaining shrimp.
  6. Heat a large skillet with coconut oil and minced garlic, sautéing for a few minutes, and place 5-6 shrimp onto the pan at once. Cook for about 3 minutes on medium heat and then flip to cook the other side for another 2 minutes. 
  7. Repeat for the remaining shrimp and add skewers if desired.
  8. Serve with orange dipping sauce.

Orange Dipping Sauce:

  1. Heat apricots and water in a small sauce on medium heat and cover.
  2. Once it boils, bring it to medium-low and let cook for 10-15 minutes or until apricots are fully cooked through.
  3. Let cool for 5 minutes and then place into a food processor or blender and puree the apricots.
  4. Add in maple syrup, chili threads and coconut aminos.
  5. Puree again and place in the fridge for 2-3 hours.
  6. Serve cold with coconut shrimp.