Thai Coconut Lime Shrimp

Have you noticed how I rarely post any meals with fish or seafood in it? Yeah, that’s because that sh*t is overpriced. It’s stupid. I’d rather eat canned tuna filled with mercury that will make my teeth rot out (I have no idea what mercury does, so that’s my best guess) then have to buy fish that increases the interest on my credit card. That’s not possible, but you know what I mean. But anyways, only if seafood is super cheap OR it’s given as a gift, do I cook with it. Luckily, Dom recognized my constant complaining about the price of shrimp when he asked me to make a diablo shrimp, so he (being the amazingly generous person he is) bought me a pound of shrimp. And what did I do with that shrimp?! Definitely didn’t make diablo shrimp. Nor did I share any with him. See, I suck as a friend. Selfish. But I did make some delicious thai shrimp instead. And then I ate it all to myself. I’m such an only child.

This meal was honestly even better the next day after sitting in the fridge all night. Cold shrimp is the way to go in the summer time. And it was super simple to make. Do you have to use the stove? Yes. Will your house be as disgustingly hot as mine was while you’re cooking? Probably not. I’ve begun to cook food practically naked. TMI? I don’t care, it’s my blog. Does this make my roommates and roommate’s boyfriend uncomfortable? Probably. It’s not the best sight to behold when you’re trying to eat. Thank god my food smells good or I might get voted off the island.

Ok, real quick, I need to touch upon something very important. VERY IMPORTANT. I just watched the Bachelorette last night for the first time. What the sh*t is that about? That’s the most unrealistic load of crap I’ve ever watched. Sorry ladies who love it, but really? On the next episode preview, the girl is talking about how the Fiji islands are the perfect place to fall in love. What a dumbass. No sh*t sherlock. I would fall in love with a hair ball if I could swim is crystal clear waters and stay in a honeymoon getaway with it. Dumbest sh*t I’ve ever seen. It’s hilarious though. No sure it’s suppose to be. Good job ABC. Or NBC. Whatever.


Paleo Thai Coconut Lime Shrimp


  • 1lb uncooked, deveined shrimp, peeled
  • 1 (6oz) can coconut milk
  • 3 egg whites, whisked
  • 1/3 cup coconut flour
  • 1 cup unsweetened shredded coconut
  • 3 tablespoons yellow curry powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon siracha
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 garlic clove, thinly sliced
  • 1 tablespoon fat, I used coconut oil
  • 1 lime, juiced


  1. Ok grab a 3 bowls. Stop complaining. The first bowl you’ll whisk the egg whites until they are foamy. In the second bowl, mix the coconut flour with 2 tablespoons curry powder, the cayenne, salt and pepper. The add just the shredded coconut to the third bowl.
  2. Let’s get your shrimp ready. Lie out all 3 bowls along with a plate to place them on when covered. First, dip the shrimp in the egg, then coat with the coconut flour, then finish off coating with the shredded coconut.
  3. Once all the shrimp are covered in happiness, heat up a large skillet. Add your fat of choice along with your garlic clove.
  4. Once the garlic becomes fragrant, add your coconut milk, siracha, and 1 tablespoon of curry powder. Mix together and let it cook down for about 1 minute under medium heat. Once it is bubbly and starting to thicken, add your shrimp. Let cook on both sides for about 2-3 minutes or until they are pink and the tails begin to curl in.
  5. When they are about done, squeeze the lime in the mixture and over the shrimp.
  6. Now serve. Honestly, they rock even more the next day. With avocado. Oh sh*t yeah

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


42 thoughts on “Thai Coconut Lime Shrimp”

  1. Melissa 'Melicious' Joulwan

    I'm so very excited about trying this… and I'm thinking of trying it with chicken thighs or maybe pork cutlets. Is that a travesty? My husband is allergic to seafood, so I can't make it with ocean creatures.

    I'm trying to find the science behind why some food tastes better when it sits for a day. A bunch of my favorite recipes are like that.

    Anyway, thanks for sharing. This looks ridiculously yummy.

  2. The Melicious is posting on MY blog?? I'm honored 🙂
    This would definitely go well with pork or chicken. You can't go wrong with any of the flavors on any sort of meat. Tell your husband I have great pity for his crustacean allergy.

    Thanks so much for checking out my blog!! Keep up the great work on yours! Literally just looked at it today before I saw your post!

  3. I run for bacon

    I went to the grocery store today, and guess what, a pound of shrimp was F***ing $17.98. *** ON SALE *** Really?

    So I opted for stir fry beef sirloin tip, and will try this recipe with that instead.

    I think I'm going to do it in reverse order, oil, garlic, stir fry the beef first, then add sauce.

    Wish me luck!

    I love the blog (both of yours, actually!)

  4. Bacon Runner– Thanks for checking out my blog! That price is ridiculous. I'd rather eat sketch canned shrimp. Ok, not really.

    Let me know how it turns out!!!

    What other blog are you speaking of?

  5. Recent Paleo Convert

    I just made this recipe, even though its winter and it doesn’t seem like a winter meal… Probably because it’s 55 degrees in January in CT but whatever.

    I cannot get over how amazing this was. I literally just scraped the bottom of the pan and poured it greens so i could get every ounce of the sauce in my mouth. Pretty sure my boyfriend was embarassed to know me based on his reaction to seeing this scene. But it was worth it because it was A MAZ ING.

    Thanks for giving me hilarious things to read and excellent recipes to make everyday!!!!

  6. Oh my god. OH MY GOD. This is the best thing my kitchen has ever produced. It gives me the strong desire for vegetable pakoras and samosas, and makes me want to watch Indian movies while drinking Chai tea. My sister-in-law and I are already discussing having guests over just to make this for them. This is impress your guests food right here. Thank you!

  7. Oh my! I love the idea but my first try was not so great~ it became more like a stew. The flavors are good, but the execution was not 😛 I will try again, I think I will skip the coconut milk and lightly fry in coconut oil.

  8. We tried this and loved the flavour, but also had the experience of it being soupier in we took the 2nd half of our breaded shrimp and fried lightly in coconut oil, and squeezed lemon on top-that was yummy too

  9. Okay, I attempted this for the first time tonight. I screwed up on the shrimpies (they were pre-cooked, oops). I couldn’t keep the flour/curry/coconuts on while they were in the pan in the liquid mixture? Also I couldn’t keep a lot of coconuts on the shrimpies after I floured them… I just think I need more practice. Oh it could be because I used oat flour instead of coconut flour? (Hubby doesn’t really like coconut so I didn’t want to go overboard on the coconut flavor.) But anyway, the sauce was AWESOME. I’ll definitely be making the sauce again, maybe with some chickens. And I’ll have to practice again with the shrimpies.

    Oooh ooh Patti I did the same thing with my shrimpies! I fried some breaded ones not in the saucy stuff.

    Anyway, thanks for the recipe! I’ll be trying/browsing other ones (blood orange tilapia sounds yummy, and some crock pot recipes, and probably some chicken recipes).

  10. I would like to try making these, but when reading the recipe it sounds like the “breading” on the shrimp would turn to mush when put in the coconut milk. My inclination would be to pan fry the shrimp first to make them crispy, then add the coconut milk and make the sauce. Any feedback from those who have made this?

    1. I made this recipe tonight. It was delicious, but I did change it up a little and I would like to share what I did and what went wrong, so I can get some feedback! I used 2 pounds of shrimp so I doubled all of the ingredients. After dipping the first 2 shrimp in the egg and the flour mixture, the coconut didn’t stick since the shrimp were no longer wet, so after dipping in flour, I dipped in egg again and then in the coconut (just like chicken in egg, then flour, then egg, then bread crumbs – my pre paleo days). Then I melted some coconut oil and pan fried the shrimp until they were browned and crispy. I removed the shrimp to a paper towel lined plate. I dumped out the oil because there was a ton of burnt coconut flakes and put in a little fresh oil. I added the garlic and cauliflower florets and chopped eggplant (that had been salted and left to drain for an hour, well rinsed, and dried). I sautéed for a couple of minutes, then added the coconut milk (1 can regular and 1 can lite), the sirachi, and the curry powder. It needed extra curry powder and salt. I simmered it for a few minutes to cook the veggies, squeezed the lime juice in and mixed it up, and added the shrimp. The shrimp was delicious but after adding it to the sauce, they got mushy. I think I would prefer them with a dipping sauce on the side. The sauce and veggies was great but didn’t have the sweetness that Thai coconut curry usually has (I like it sweet and spicy), so I think I would add canned pineapple chunks, as is often found in Thai curry (I love massaman). And it would be great with shrimp that wasn’t breaded so it wouldn’t get mushy. Overall, it was a great dish that we all enjoyed!

    2. I just made this. The flavor was fantastic, but I wish I had pan fried the shrimp first…the “breading” did get a little mushy. But will definitely make this again.

  11. NOMZ! I suck at breading things so it didn’t stick too well. It was pretty spicy, but I can handle the heat!

  12. Seriously soooooo good. I followed the recipe exactly and was in awe of the flavors. This dish is as satisfying as any Asian takeout you might be craving. Yes, it comes out a little stew-y, but it’s a curry, right? I will totally be making this regularly, double batches, so I can have some on hand in the fridge. (Will not be able to report on the day-after taste of these as my husband and I– both paleo newbies– devoured all the shrimp and extra sauce tonight.) YummmmmmY!!!!!

  13. The flavor was good but it did totally turn to mush on me. There were piles of mushy breading on everyone’s plate after picking out the seafood.

  14. Freaking fantastic dish. This rates up there with Melissa Joulwan’s Coconut Fireballs. Thanks for the great food!

  15. Okay I see what I did wrong…Wherever did you find a 6oz can of coconut milk!?!? That’s where my mush came from!
    Still delicious though! I’ll be saving the “soup” for later this week!

  16. For those with significant others who are into the calorie count crap … If you divide this into 3 servings, each serving has about 600 calories, 42 g fat, 18 total carbs.

  17. Any recommendations for what to serve as a side with this?? I do a food exchange with some people and need to have a side to go along with it 🙂

  18. This turned out AWESOME! Thanks so much Juli. It was a perfect meal with just the right balance of sour (lemon), hot (siracha and cayenne), sweet (coconut), and savory (shrimp). Ooh yeah! :))

  19. Yummy! This was delicious. I tried two ways of breading the shrimp. I breaded it as per the directions and also breaded the shrimp once in the flour mixture and threw it back into the egg mixture before putting on the coconut. Both were yummy! Thanks for this almost devious recipe. 😀

  20. OMG!! This was so damn yummy!! I made double the batch and plan to put it on a salad tomorrow for lunch!!!

  21. We could be friends, I loved the rant! haha And I also I’m an only child so I know what you mean about not sharing. Cant wait to make the shrimp!

  22. Lately I’ve been really missing the creamy, crumbly, and crunchy in my paleo meals so I decided to make this for my hubby and I for dinner last night. It was awesome! Totally wonderful and combined so many flavors that we love – perfect

  23. Made this for dinner last night, had no shrimp so I used cod I cut into smaller pieces. Didn’t have enough shredded coconut so what I had I added to the flour. Used extra sriracha for more spice. It was superb!! I could still smell the curry when I woke up this morning, wish I had left overs. Thanks for the great recipe!

  24. I think all of the people that ended up with mushy shrimp used a whole full sized can instead of just the 6 oz. My shrimp turned out perfectly.

    The prep work for the shrimp took daysss but it was so worth it! I’m seriously forcing myself not eat the whole thing. I’m so glad shrimp was on sale!

  25. Laura Lawrence

    I never do this, but I have to say this recipe is a disaster. Please don’t waste your beautiful, expensive shrimp and coconut and time on this recipe, I salvaged my shrimp somewhat by putting them under the broiler for 10 minutes on both sides, but really, this is not good I don’t know, with all the raves, maybe I missed something but mine turned out to be a gooey mess. Sorry but I had to tell the truth.

  26. I recently made this dish and although I love ALL of these flavors combined, I was sadly disappointed as to how it turned out in the end. I thought maybe I read the directions wrong but I read and read and RE-read them over and over and I followed everything to the T. What I would do differently next time is fry the shrimp in the coconut oil with all the coconut breaded goodness prior to adding them to the sauce. When I added the raw breaded shrimp to the sauce first, it turned into mush and the breading soaked up all of the wonderful coconut milky curry deliciousness that had my mouth watering!! I ended up with a pile of mush.. and I was so bummed that I would not be indulging in this coconutty, limey, curry delight!!
    Anyways, good idea, flavors were delish & it wasn’t too much work in the end. I’ll give it another try 😉

  27. This was really good! I double dipped my shrimp like others suggested and baked it. The sauce is delicious and so is the shrimp! Ate over cauli rice and kale. Topped with cilantro, of course!

  28. I modified it but it came out great! I doubled the recipe, but skipped the entire breading the coconut part though(so no eggs or shredded coconut etc). I used 2 cans of coconut milk, 1 tbsp tapioca flour to thicken, 2 tbsp of curry, 2 tbsp of sriracha, 2 tsp cayenne, 1 tsp salt, 1 tsp pepper, added a 1/2 tsp of paprika, 1/2 tsp of Trader Joe’s chili lime seasoning. For the shrimp, I used 2 packs of the Trader Joe’s shrimp stir fry (discard the seasoning it comes with), plus a lb of shrimp. I simmered the sauce til thick then I cooked the shrimp in it first, then added the veggies (rinsed so the ice doesn’t add water to the recipe)…then at the end folded in 8 cups of kale for extra veggies. Came out bomb!!

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