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Gluten-Free Coconut Shrimp with Brazil Nut Crust (Whole30 + Paleo)

These shrimp are great for eating Whole30, Paleo, or for anyone doing a Hashimotos or thyroid diet plan. Serve them as finger food or over my cauliflower mash with pumpkin seed pesto as a main course.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1 tablespoon melted coconut oil
  • 1/2 cup Brazil nuts
  • 1/2 cup dried finely shredded unsweetened coconut
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 pound extra-large shrimp (16/20 count, peeled and deveined, tails on)


  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and brush it with the coconut oil.
  2. In a small food processor, pulse the Brazil nuts until finely ground. Transfer to a shallow bowl, and whisk in the coconut, garlic powder, and salt.
  3. Beat the eggs in another medium mixing bowl.
  4. Pat the shrimp dry and one at a time, dip them in the egg mixture until fully coated, followed by the coconut mixture, patting them lightly so the crumbs adhere. Place the breaded shrimp on the prepared baking sheet.
  5. Bake for 20 minutes, or until golden brown. For even more color, pop under the broiler for 1 minute.