• 1 lb tail-on shrimp (about 16), peeled
  • 3 cups arrowroot starch
  • ½ cup coconut oil, melted
  • ⅔ cup unsweetened shredded coconut
  • 1 tsp onion powder
  • 1 tsp chili powder
  • ¼ tsp red pepper flakes
  • ¼ tsp black pepper flakes
  • ⅛ cup parsley, chopped
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. While the oven preheats, get a dredging station ready: add the arrowroot starch to one small bowl, melted coconut oil to another, and shredded coconut mixed with the spices in a third small bowl.
  3. Roll each shrimp in the arrowroot starch, then dip it in the coconut oil, then coat it in the shredded coconut and spices. Place each shrimp onto the prepared baking sheet.
  4. Bake the shrimp in the oven for 10 minutes, then flip and bake for 5 more minutes. The shrimp should be golden brown and crispy.
  5. Garnish with fresh parsley and serve.