Coconut Shrimp and Chive Mayonnaise

Appetizers are one of the great pleasures in life that can quickly get out of hand. Noshing before a meal is a relaxing social ritual, but it’s also a true test of self-control. It’s entirely too easy to pop an entire meal’s worth of finger food in your mouth before the main meal is even on the table.

A wise solution to this dilemma is to follow the advice that mothers everywhere preach to their children: moderation in all things. Or, (no offense to Mom) you can deal with your cravings for finger food a little more creatively. Why not turn finger food into an entire meal?

Coconut Shrimp meet all the requirements for irresistible and guilt-free finger food: a little salty, a little sweet, crunchy, and flavored with a satisfying amount of healthy fat and protein. Serve the shrimp with a plate of raw vegetables and you’ve got yourself a meal –  no utensils required. And because no finger food is complete without something to dip it into, a bowl of chive mayonnaise served on the side is a must.

Coconut Shrimp


  • 24 raw shrimp (41/50 count per pound) or 12 large spot prawns (if you’re not in the mood for shrimp, strips of chicken or turkey can be easily substituted)
  • 1 cup unsweetened coconut flakes
  • 1/2 cup almond flour
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 – 1 cup organic virgin coconut oil for frying



De-vein and peel shrimp, leaving tails on. Combine coconut in a bowl with almond flour and salt (if the coconut flakes are fairly large, consider throwing them in the food processor for a minute for a smoother texture). Whisk eggs in separate a bowl. Drag the shrimp through the egg then the coconut mixture so each shrimp is well covered. Starting with 1/4 cup, heat the coconut oil in a pan. Drop a pinch of coconut into the pan – if it sizzles, the oil is hot enough.

Fry the shrimp in batches until the outside is browned, about 3-5 minutes a side. If the oil becomes dark and/or starts to smoke, clean out the pan and start with fresh oil. Coconut Shrimp taste best when eaten immediately.

Chive Mayonnaise


  • 1 cup coconut oil
  • 2 egg yolks
  • 1/4 tsp salt, or more to taste
  • 1 tsp lemon, or more to taste
  • 1 tsp chopped chives


The first step is making sure the coconut oil is not solid or milky in color. It should be in liquid form and completely clear. To achieve this, melt very slowly on the stove and let cool, or set the jar of coconut oil in a bowl of warm water for several minutes.

If you’ve never broken a sweat in the kitchen before, you’ve never tried whisking mayonnaise by hand. Give it a try – it’s fun and will give your arms a surprisingly good workout (if you must, you can use a food processor or blender instead).

Whisk together the egg yolks. Slowly add the oil, 1 teaspoon at a time, as you whisk. As the color of the yolks becomes lighter and the texture thickens you can add 1 tablespoon or more of oil at a time. Transforming the yolks and oil into mayonnaise will take about five minutes of whisking. At the very end, whisk in salt and lemon then add chives.

As a dip, the chive mayo is best used right away, as it will solidify somewhat in the fridge. If you’re worried about raw eggs, try this method with partially cooked egg yolks instead.

Serve with Coconut Shrimp and enjoy!

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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37 thoughts on “Coconut Shrimp and Chive Mayonnaise”

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  1. Oh man, that looks so good. Coconut is one of my greatest loves anyway, and coconut shrimp is incredible. I’m so doing this!

  2. a chutney mayo would work well with this too … I am making this for sure! thanks for posting

  3. If I may say so myself… I am the mayo making master 🙂
    Some tips for people who have never made it: make sure the eggs are room temp and whisk the egg yolks for 1 minute before you start to add the oil. Any kind of oil will work (I use avocado oil). You seriously need to slowly drizzle the oil in a table spoon at a time especially in the beginning.
    I can’t wait to make shrimp and mayo tonight, I’ll be adding some wasabi to my mayo 😉

  4. Looks good!

    I’ve had good luck using pasteurized egg whites for making mayo. The partially cooked mayo methods I’ve tried don’t sustain the heat necessary to destroy salmonella.

  5. This looks awesome. I love anything coconut! I’ve been making my own mayo all year in order to get away from the unhealthy soybean oils and other garbage ingredients, and it is easy and fun.

    I made some coconut mayo just a couple weeks ago (but mixed it half-and-half with lot olive oil as I thought it might get too hard in the fridge otherwise) and it was the best mayo I’ve made yet!

    I love it, gotta be making coconut mayo from now on.

  6. This looks fabulous. I’ve been thinking of making mayo with olive oil in a food processor, but I like the hand-whicked CO version better.

  7. This screams salmonella to me but I would never dip shrimp in mayo anyway. haha

  8. If you don’t like mayonnaise, you owe it to yourself to try making fresh!

    I HATE jar mayonnaise – I am the despair of my Southern family.

    But the first time I made it myself (olive oil in a food processor) I fell in love. It’s real food. And then you throw complimentary spices in it, like the chives here, and it’s MAGIC.

    But tastes do differ – I can’t stand eggplant.

  9. Couple mayonnaise tips:

    If you’re really concerned about the raw eggs, and you don’t trust yourself not to hard-cook them on the stove, you can sometimes find in-shell pasteurised eggs at the market. Raw eggs get a bad rap, though; they’re not swarming with microbes, although the shells can sometimes be dirty. Don’t wash them until you’re ready to crack them, though, and all should be well.

    Also, if you’ve got a squeeze bottle (like a picnic ketchup bottle), it’s very handy for drizzling the oil into the mayonnaise while you whisk. It’s even handier if you can get someone to help — making mayonnaise brings families together 🙂

  10. I make this with smaller flacked coconut. seems to work best. If you don’t like the mayo, use a citrus hot sauce for dipping. yum!

  11. man, that looks awesome. i’m definitely going to have to make that.

  12. Made it, loved it (that would be me, hubby, and all three kids). I try to avoid California almonds, because they’re all pasteurized now, so I used ground flax seed instead.

    The flax seed substitution was delicious and stuck together well. These were really yummy. I like the wasabi idea though. Going to try that one next!

    For anyone afraid of salmonella, find a local farmer that raises their birds in the sunshine, out on pasture where they belong. Healthy animals produce healthy food.

  13. We had them for dinner last night. Quite delicious! In fact I wrote a blog post crediting you and thanking you.

    Thanks again. Keep ’em coming!

    Kay (First time commenter.)

  14. Awesome! Well complimented by a Mediterranean style salad. I kicked it up a bit by adding some horseradish to the mayo. Well done sir!

  15. If I may say so myself… I am the mayo making master 🙂
    Some tips for people who have never made it: make sure the eggs are room temp and whisk the egg yolks for 1 minute before you start to add the oil. Any kind of oil will work (I use avocado oil). You seriously need to slowly drizzle the oil in a table spoon at a time especially in the beginning.
    I can’t wait to make shrimp and mayo tonight, I’ll be adding some wasabi to my mayo

  16. does anyone know if you can use coconut flour instead of almond flour for the shrimp?

  17. I used shredded coconut (a very fine ground coconut not the flakes) for it…which is probably similar to the flour and it was AMAZING…my mom and I were happy as clams…or prawns as the case was there.

  18. I made these shrimp the other night, but I made a tropical dipping sauce similar to the one you get when you order Coconut Shrimp from Red Lobster. I drained the whey off of some raw milk yogurt to thicken it up, then stirred in some pineapple, some of the juice from the pineapple, a tsp or so of dried coconut, and voila – tasty “tropical” dipping sauce for these amazing shrimp! Loved it, will definitely make it again.

    1. That sounds like a better dipping sauce. I didn’t care for the chive mayo with this shrimp. I thought it was too bland. The shrimp were great!

  19. Tip for making mayonnaise the easy way -use a stick blender. Dump all your ingredients into the container that comes with the stick blender and blend in short spurts. Nice mayonnaise, no failures.

    I love the tropical dipping sauce idea even better.