Coconut Chili Shrimp


















Hey friends! Two posts in one day? Lucky you! Just kidding 🙂

This recipe was from back in October during my first Whole30, but it is SOOO good and SOOO well received from all that make it, I decided to repost in the new format!

Easy peasy, and you probably have all the ingredients at hand (if you’re in the middle of a Whole30) or you COULD get them very easily tomorrow and make them for dinner then!

Scroll down or Click here for the recipe!


Have a great night and stay warm! It is currently the coldest it has been in MN in YEARS… check this out. BOOOOO













Sweet Potatoes and Smiles,

– The Freckled Foodie


Coconut Chili Shrimp

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 1
  • Difficulty: easy


  • 3 egg whites
  • 1 c shredded *unsweetened coconut
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • salt and pepper
  • 1 tbsp coconut oil
  • 10 raw, deveined shrimp


  1. – put egg whites in a small bowl (save the yolks for thickening curries, soups, etc)

  2. – put the coconut in a separate bowl and mix in the chili powder, smoked paprika and salt and pepper

  3. – heat the coconut oil in a frying pan over medium heat

  4. – thoroughly dip shrimp in egg whites then dredge in coconut mixture, you may need to pat some of the coconut onto the shrimp for better coverage

  5. – place shrimp in frying pan

  6. – flip after about 2-3 mins, they will turn pink and start to curl up

  7. – cook on the other side for 2 minutes or so

  8. – enjoy!!! These babies don’t need anything else, they are so flavorful 🙂

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Comments: 2

  1. HP April 16, 2013 at 6:28 am Reply

    This is a GREAT recipe. I had to use coconut flour and actually baked it than fried it but it taste FABULOUS! Especially with a dash of lemon…..YUMMY

    Thank you! Thank you! Thank you!

    • thefreckledfoodie April 16, 2013 at 7:04 am Reply

      I’m so glad you liked them! Your variation sounds yummy!

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