April 08

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.


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!