Name: Easy Coconut Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 -6
Ingredients: 1-2 cups coconut oil ( tallow, or lard for frying); 1 lb tail-on jumbo shrimp; 2 eggs; 1 cup finely shredded unsweetened coconut; 1 cup almond flour; 1 tsp garlic powder; 1½ tsp salt (divided); 1 tsp pepper

This recipe is straight from the Mess Kitchen (my new name for my kitchen since “Test Kitchen” seemed to official, and “Mess” more accurately describes it as I’m usually feeding the troops and it is, in fact, usually a mess…)

Before switching over to a real food lifestyle, I used to love coconut shrimp, and I figured there had to be a delicious healthy version since coconut (in all forms) is so high on our healthy-stuff-to-eat list. Luckily, this one worked out within the first couple tries and couldn’t be easier!

Print Pin

5 from 1 vote

Easy Coconut Shrimp Recipe

A delicious and healthy version of coconut shrimp! Made with real coconut and gluten-free and grain-free flours for a nostalgic treat!

Course Main

Cuisine Seafood

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings -6

Calories 378kcal

Author Katie Wells

Ingredients

1-2 cups coconut oil tallow, or lard for frying
1 lb tail-on jumbo shrimp
2 eggs
1 cup finely shredded unsweetened coconut
1 cup almond flour
1 tsp garlic powder
1½ tsp salt divided
1 tsp pepper

Instructions

In a large skillet, heat the coconut oil until hot enough to fry.
Wash, de-vein, and peel shrimp leaving tails on.
In a small bowl, beat the eggs with about a teaspoon of water.
In another bowl, mix together the shredded coconut, almond flour, garlic powder, 1 teaspoon of the salt, and pepper.
Dip each shrimp into the egg and then into the almond flour/coconut mixture until well coated.
Quickly place into preheated pan of oil.
Cook approximately 3 minutes per side and don’t touch at all between flipping them.
When done, remove and sprinkle with additional salt.
Enjoy!

Notes

I use fresh pineapple, the cream from the top of the coconut milk, and a little honey to make a piña colada dipping sauce (this one's our favorite!) OR Blend fresh mango with a splash of vinegar and some olive oil for a mango sauce (pictured).