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 on the first couple tries and couldn’t be easier!
Easy Coconut Shrimp
Yield 4 -6
A delicious and healthy version of Coconut Shrimp! Made with real coconut and gluten-free and grain-free flours for a nostalgic treat!
- 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
- 2 eggs
- 1 teaspoon each of garlic powder, salt and pepper
- 1-2 cups of coconut oil (or tallow or lard) for frying
- 1 tablespoon sea salt
- optional: 2 tablespoons honey
- 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 don’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).
Ever made a healthy version of an un-healthy recipe? How’d it go? Let me know below (and share the recipe!)