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Paleo Kombucha-Battered Coconut Shrimp

These crisp and juicy shrimp are dunked in a kombucha batter before being dredged through coconut and baked in the oven. They are just as delicious as deep fried restaurant coconut shrimp but actually good for you!
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Course: Appetizer, Small Plate
Cuisine: American, Paleo
Keyword: Gluten-Free Coconut Shrimp Recipe, Healthy Coconut Shrimp Recipe, Paleo Coconut Shrimp Recipe
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 4
Calories: 528kcal
Author: Krista Price

Ingredients

  • ½ cup coconut flour
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 8 ounces kombucha fruit flavored
  • 2 large eggs
  • 2 tablespoons honey omit for Whole30
  • 1 tablespoon coconut oil melted
  • ½ cup shredded coconut unsweetened
  • ¼ cup milled flax seed
  • 1 pound extra large shrimp (26 -30 count per pound) peeled, deveined and tail on
  • jalapeno pineapple aioli (for dipping) optional

Instructions

  • Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper. Place a wire rack onto the lined baking sheet. Spray the wire rack with cooking spray. Set aside.
  • Start with 3 mixing bowls. In the first bowl, stir together coconut flour, salt, pepper, paprika, onion powder, garlic powder and cayenne. In the second bowl, whisk together kombucha, eggs, honey and coconut oil. In the third bowl, stir together shredded coconut and milled flax seed.
  • Pour the coconut flour mixture in the first bowl into the kombucha mixture in the second bowl. Whisk everything together while pouring in 1 cup of water. Continue whisking vigorously until the mixture becomes a loose batter.
  • To batter the shrimp: hold each shrimp by the tail, dunk into kombucha-batter, shake off any excess batter and then dredge through shredded coconut mixture; pressing gently to adhere. Place the coated shrimp on the wire in an even layer. 
  • Bake until the shrimp are gold and toasted on the outside and pink in the center, about 12 minutes.
  • Serve immediately with Jalapeno Pineapple Aioli, if desired. ENJOY! :)

Notes

  • Use your favorite fruit flavored Kombucha, so you can enjoy the rest of the bottle with your shrimp!
  • The shredded coconut and flaxseed mixture will become sticky and clump up as the shrimp are dredged through it. To avoid this, simply divide the mixture into two bowls -you'll have a fresh bowl once the first bowl gets too sticky. 
  • These shrimp are AMAZING served with Jalapeno Pineapple Aioli! 
  • These shrimp are best served fresh from the oven! 

Nutrition

Calories: 528kcal