Let’s be honest—who doesn’t love crispy shrimp with a sweet, tropical kick? That’s what makes this recipe such a winner. This AIP Oven-Baked Coconut Shrimp is a healthier, allergen-friendly twist on the classic dish. It skips the frying and sugary sauces but still delivers all the crunchy, flavorful goodness you crave.
What’s the secret? Simple, wholesome ingredients like arrowroot starch and shredded coconut. It’s perfect if you’re following the Autoimmune Protocol (AIP) or just looking for something lighter. Whether it’s a dinner party or a weeknight treat, this dish will have people asking for seconds.

Quick Recipe Breakdown
- Prep & Cook Time: 10 minutes prep + 15 minutes baking = just 25 minutes total
- Servings: Feeds 4 as a starter, or 2 if it’s the main event
- Difficulty Level: Super easy—ideal for beginners!
- What You’ll Need:
- A baking sheet
- Parchment paper
- Three bowls for dipping and dredging
- Tongs (or just use your hands—your call)
Pro Tip: You can coat the shrimp in advance and stash them in the fridge for up to two hours. Then pop them in the oven when you’re ready to serve.

Ingredients
What You’ll Need:
- 1 lb shrimp (peeled, deveined, tails on)
- 1/3 cup arrowroot starch
- 1/2 cup melted coconut oil
- 2/3 cup unsweetened shredded coconut
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt
- 1/4 tsp black pepper (skip this for strict AIP)
- 2 tsp chopped parsley (for garnish)
Swaps & Options:
- No arrowroot? Tapioca starch works too.
- Don’t love coconut oil? Try avocado oil—it’ll change the flavor a bit, but it works.
- Want more spice? Add paprika or cayenne if AIP rules aren’t in play.
Ingredient Tip: Always pat your shrimp dry before coating—this helps the breading stick like a charm.
Step-by-Step Instructions

Preheat the Oven
Start by cranking your oven to 425°F and lining your baking sheet with parchment paper. It keeps the shrimp from sticking and makes cleanup a breeze.
Set up three bowls:
- One for arrowroot starch.
- One for melted coconut oil.
- One with your shredded coconut, garlic powder, onion powder, salt, and pepper.
Coat the Shrimp
Here’s the fun part! Take a shrimp, hold it by the tail, and:
- Dip it in the arrowroot starch (shake off any extra).
- Dunk it in the coconut oil.
- Press it into the shredded coconut mixture.
Repeat this for all your shrimp.
Bake to Perfection
Lay the shrimp out on the baking sheet in a single layer—no overlapping, or they’ll steam instead of crisp. Bake for 10 minutes, flip, then bake for another 4–5 minutes until golden and crispy.
Serve It Up
Once they’re done, sprinkle with parsley for a pop of color. Serve immediately with your favorite dipping sauce—AIP-friendly, of course!
Ways to Mix It Up

Make It Your Own
- Whole30-Friendly: Use Whole30-compliant shredded coconut (no sneaky sweeteners).
- Nut-Free: Stick to oils like avocado or olive instead of nut-based ones.
- Extra Heat: Add smoked paprika or cayenne if you’re not strict AIP.
Keep It Fancy or Casual
- Fancy Version: Serve these shrimp with mango salsa or over cauliflower rice for a meal that feels special.
- Everyday Option: Pair them with a simple slaw or your favorite salad for a quick dinner.
Seasonal Twist: In summer, these are perfect with tropical sides like fresh pineapple or mango. In colder months? Roasted veggies make a cozy companion.
Serving & Storing

How to Plate It
Pile your crispy shrimp on a lettuce-lined platter if you’re hosting. Want a full meal? Serve them over zucchini noodles or alongside roasted sweet potatoes. Don’t forget lime wedges for an extra citrusy kick!
Leftovers? No Problem.
- Fridge: Store in an airtight container for up to 3 days. They won’t stay as crispy, but they’re still tasty.
- Reheating: Use the oven (350°F for 5–7 minutes) or an air fryer for best results. Skip the microwave—it makes them soggy.
- Freezing: Coat your shrimp as directed, freeze them raw on a tray, and transfer to a freezer bag. Bake straight from frozen, but add 2–3 extra minutes to the cooking time.

This recipe shows you don’t need a deep fryer or fancy techniques to make something truly satisfying. Whether you’re following AIP or just want a lighter take on this classic dish, these oven-baked coconut shrimp are the perfect answer.
So, what are you waiting for? Grab your shrimp, preheat the oven, and get cooking!
PrintAIP Oven Baked Coconut Shrimp
This AIP Oven-Baked Coconut Shrimp is a crispy, golden delight with a tropical twist. Perfect for a healthy appetizer or light main dish, it’s baked instead of fried, keeping it light and gut-friendly while bursting with flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 (appetizer) or 2 (main dish) 1x
- Category: Appetizer, Main Dish
- Cuisine: American, AIP
Ingredients
- 1 lb shrimp, peeled and deveined (tails on optional)
- 1/3 cup arrowroot starch
- 1/2 cup coconut oil, melted
- 2/3 cup unsweetened shredded coconut
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for strict AIP)
- 2 tsp parsley, chopped (for garnish)
Instructions
- Preheat & Prep: Preheat your oven to 425°F and line a baking sheet with parchment paper. Set up three bowls: one with arrowroot starch, one with melted coconut oil, and one with shredded coconut mixed with garlic powder, onion powder, salt, and pepper.
- Coat the Shrimp: Pat shrimp dry. Dip each shrimp into the arrowroot starch, then into the melted coconut oil, and finally coat it in the shredded coconut mixture. Press gently to ensure the coating sticks.
- Bake the Shrimp: Arrange shrimp in a single layer on the baking sheet. Bake for 10 minutes, flip each shrimp carefully, and bake for another 4–5 minutes until golden brown and crisp.
- Garnish & Serve: Sprinkle with fresh parsley and serve immediately with your favorite AIP-compliant dipping sauce.
Notes
Serving Suggestions: Pair with cauliflower rice, roasted sweet potatoes, or a light slaw for a complete meal. Garnish with lime wedges for added zest.
Tips & Tricks:
- Make sure shrimp are patted dry before coating to help the breading stick better.
- For extra crispness, use an oven-safe wire rack on top of your baking sheet.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F for 5–7 minutes or in an air fryer to maintain crispness. Avoid microwaving as it can make the coating soggy.