I made coconut shrimp tonight for dinner and boy was it good!
A delicious and healthy version of Coconut Shrimp!
- 1 pound of tail-on shrimp (tail off will work too, they just look fancier with tails)
- 1 cup finely shredded unsweetened coconut
- 1 cup almond flour (I used AP)
- 2 eggs
- 1 teaspoon each of garlic powder, salt and pepper
- 1-2 cups of coconut oil (or tallow or lard) for frying (I used peanut oil)
- 1 tablespoon sea salt
- optional: 2 tablespoons honey (so optional I didn’t even think to use it)
- In a large skillet, heat the coconut oil until hot enough to fry.
- Wash, de-vein and peel shrimp (leave tails on) or you can buy them this way.
- Beat the eggs with about a teaspoon of water and the garlic powder, salt and pepper until smooth.
- Mix the shredded coconut and almond flour.
- Dip each shrimp into the egg and then into the almond flour/coconut until well coated and quickly place into pan of oil.
- Cook approximately 3 minutes per side and donâ€™t touch at all between flipping them.
- When done, remove and sprinkle with salt.
- Optional Sauce: I use fresh pineapple, the cream from the top of the coconut milk and a little honey to make a pina colada dipping sauce (favorite) OR Blend fresh mango with a splash of vinegar and some olive oil for a mango sauce (pictured).
I did not make a dipping sauce to go with it, mainly because it was 85 here in South Georgia and I am 32 weeks pregnant, my energy levels were at zero! I did take some of the oil (after frying the shrimp in it) and put it in a saute pan, heated it, added some leftover rice and a can of peas for the side dish, not bad.