Coconut Crusted Shrimp
Sharing recipes and inspiring others to cook and have fun with food is something that really fulfills me. Shifting your lifestyle from always buying ready-made food/eating out to preparing food for yourself and others is eye opening in a lot of ways, and really can change your relationship overall with food. You learn to respect the food.
This recipe is one of my favorites – I eat a TON of coconut chicken fingers, but the other night I decided I wanted to branch out and apply the same ingredients to shrimp. I know….revolutionary right. Who doesn’t love coconut shrimp? Fools, that’s who.
I also added some different spices than my chicken fingers recipe to give it a little kick….the results were astounding.
COCONUT CRUSTED SHRIMPIES
INGREDIENTS (serves 2 with leftovers):
1lb. peeled & deveined raw shrimp
1 cup unsweetened shredded coconut
1 whole egg + 1 egg white
1/4 cup of coconut flour
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayanne (more or less depending on how spicy you like it)
pinch of sea salt & black pepper
coconut oil for frying
DIRECTIONS: Set yourself up 3 stations. 1 bowl will contain the coconut flour. 1 bowl will contain the whole egg, egg white, paprika, garlic powder, cayanne, sea salt & black pepper whisked together. 1 bowl will contain your unsweetened shredded coconut.
Now comes the fun part. Take a little shrimpy and place him in your coconut flour. You just want a light dusting, not caking the coconut flour on. Then dip him in your egg & spice mixture, making sure to coat thoroughly. Last, place the eggy shrimpy in the shredded coconut and coat him. Place on a plate. Repeat X 20.
Once you’re finished coating your shrimps, grab a large skillet and heat up some coconut oil on medium-high heat. You can tell your coconut oil is ready if you drip a bit of water into the pan and it SSSSizzles. Place a few of your shrimps in the hot coconut oil and cook on each side for 3-5 minutes. You’re looking for a nice brown crust.
Yep, that’s seriously it. Yay for short recipes. These shrimp kept really well and were awesome for a little snack and lunch the next day – hot or cold! They are so flavorful, they don’t need a side sauce, but I did squeeze a lime over the leftovers and that was a nice addition.
I served these with some proscuitto wrapped asparagus for a meal that was totally to die for and extremely easy. Enjoy!