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AIP Oven Baked Coconut Shrimp

AIP Oven Baked Coconut Shrimp

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.