Coconut Shrimp with CCCC Sweet and Spicy Sauce

So here is a classic completely Paleoized (Don’t think that is a word yet, but if we keep all this deliciousness up I am sure we can get it added to Websters).  I wrote this recipe at work one day and waited a couple days to make it, after I ate them all I decided to never wait that long again because they were amazing.  Also some props to myself on this one, after I was done cooking them I realized I had no dipping sauce for them (Not like they needed one) but grabbed what I had on my counter and came up with a Civilized Caveman Cooking Creations Original, my Spicy Pineapple Sauce.  Hope you enjoy.

5.0 from 1 reviews
Coconut Shrimp with CCCC Sweet and Spicy Sauce
Coconut Shrimp
CCCC Sweet and Spicy Sauce
  • 1 cup pineapple, freshly diced
  • 1 jalapeno, seeds removed (optional), and chopped
  • 1 lime, juiced
  • ¼ of white onion, diced (can use red onion too)
Coconut Shrimp
  1. Preheat your oven to 500 degrees Fahrenheit.
  2. Line a baking sheet with aluminum foil, shiny side down.
  3. In a ziploc bag, combine the almond flour, coconut, garlic, cumin and pepper of your choice.
  4. Beat the egg whites in a small bowl.
  5. Coat all the shrimp generously in the egg wash and then place them all in the ziploc bag.
  6. Shake the bag and make sure you evenly coat all the shrimp with the breading mixture in the bag.
  7. Remove the shrimp from the bag and place on the baking sheet.
  8. Bake for 5 minutes on the middle rack of your oven, flip them all over and bake for another 5 minutes.
  9. Remove from the oven and serve with the dipping sauce.
  1. Place all of the sauce ingredients in your food processor.
  2. Turn on high and keep mixing until you get a slightly chunky but more smooth dipping sauce consistency.
  3. Serve in a bowl on the side with your shrimp or garnish your plate with it.

So that sauce was completely experimental and came out amazing.  Since I made it I have used it on eggs, chicken, and buffalo shrimp.  The combination with the spicy buffalo sauce and the sweet tangy pineapple was amazing.

***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate***

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  1. George!!!
    I didn’t realize that there were so many darn varieties of shrimp! I bought shrimp already to make for this weekend. Will the recipe be changed too badly if they’re raw or precooked? The bag I got was precooked, should I continue with the recipe as is…or should anything be done differently? I’m so excited for this recipe, I’ll let you know how it turns out

  2. This shrimp was really good but the sauce was amazing and put it over the top. I am looking forward to trying it on grilled chicken and also on scallops. Well done, my man. Well done.

  3. This dish was absolutely fantastic! The sauce has so much flavor and the shrimp were delicious with the breading! One question though, with both this recipe and a coconut-coated chicken strip recipe I tried, I am having trouble getting the coconut mixture to really stick to the shrimp or chicken, despite dousing them in egg whites. Any suggestions? Thanks!

  4. These are AMAZING! The pineapple dipping sauce is fantastic and next time I’m going to add in the jalapeno seeds to kick it up a notch. Thanks for sharing this amazing recipe!

  5. Soooooo good. The shrimp were faqbulous and I used the sauce on chicken as a marinade before barbecuing! I think I’m gonna have to call you the Kick Ass Caveman

  6. Had this for dinner tonight over some cauliflower rice. The “breading” had great flavor, but the sauce really made the dish. Keep up the great creative work! Also, the new website design is really slick.

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