Paleo Piña Colada Shrimp

With all this dreary weather we’ve had lately, I needed to make something this week that made me feel like I was on a tropical island where it’s nice and warm. What better way to do that than combining shrimp, pineapple, and coconut for a fun, islandy dinner?!

Another Favorite

This recipe is definitely one of my Mom and I’s favorite recipes; we’re always fighting over the leftovers. The shrimp is just so flavorful and tropical with its sweet, nutty, and spicy notes, it makes you feel like you’re having dinner right on the beach!

Enhancing the Nutrients

Bonus: The “breading” isn’t breading at all! This recipe is completely paleo and only uses a few simple ingredients, but packs a powerful punch. The shrimp provides a good source of protein and iodine (for healthy thyroid function) and the “breading” contains healthy fats from the almond flour and coconut to support the brain, immune system, and so much more! Plus, it’s not fried in unhealthy oils. Instead, I simply bake my shrimp in the oven and it still turns out having that great crispy, golden brown coating. Yum! Check out the recipe below!

The Recipe

Paleo Piña Colada Shrimp

Save Print

Treat yourself to a tropical vacation right in your own kitchen with this islandy, baked shrimp!

Author: Kaylee

Recipe type: Lunch/Dinner

Ingredients

2 cups pure pineapple juice
⅓ cup coconut sugar
2 & ½ cups wild caught, raw shrimp, peeled and deveined (I like using jumbo shrimp)
¾ cup unsweetened, fine shredded coconut flakes
½ cup almond flour
A scant 1 & ½ teaspoons sea salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper

Instructions

First, preheat the oven to 400˚ (F).
Then, add the pineapple juice and coconut sugar to a medium-sized saucepan. Bring the mixture to a boil and then let it simmer for about 10-15 minutes, or until it is reduced by half and has become thicker like a syrup.
Next, once the pineapple juice/coconut sugar mixture has thickened, pour it into a shallow dish and let it cool (you can place it in the fridge/freezer to make it go faster).
Then, pat your shrimp dry with paper towel. Once the pineapple syrup has cooled so that it's not hot to the touch, toss the shrimp in the syrup so that it's well-coated. Let the shrimp marinate in the fridge for 10-20 minutes.
Meanwhile, line a large baking sheet with parchment paper.
Next, in another shallow bowl, combine the shredded coconut, almond flour, sea salt, garlic powder, and cayenne pepper.
Then, remove the shrimp from the fridge. Dip each shrimp individually into the coconut, almond mixture, fully coating all sides of each piece of shrimp. Place the coated shrimp onto the parchment-lined baking sheet.
Bake the coated shrimp in the oven for 7-10 minutes, or until the shrimp is cooked through and the crust is golden brown.
Serve right out of the oven and enjoy your tropical getaway! I like to eat mine with homemade plantain tostones fried in coconut oil!

Here’s a recipe for the tostones from the Paleo Running Momma that I like to have with this shrimp. However, this recipe also goes really well with my Exotic Roasted Vegetables!