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
Prep
Cook
Total
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!
Ingredients
- 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
Instructions
- 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).
- Enjoy!
Courses Main
Cuisine Seafood
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Ever made a healthy version of an un-healthy recipe? How’d it go? Let me know below (and share the recipe!)
I substituted 1/4 cup of coconut flour for the 1 cup white flour in my apple crisp recipe. It turned out great. Even my very picky father-in-law liked it. The coconut flavor really added to it. Just make sure your oatmeal is gluten free if you are trying to go that route. I will make it for him again on Fathers day.
Delicious! I love coconut shrimp. This recipe was truly easy. Thank you!
Any vegan alternative for the eggs?
You can just use coconut milk with arrowroot powder in it…
Should you use full fat coconut milk, or any? And can you use tapioca flour instead of arrowroot? Just wondering if other combinations have been tried for egg substitute. Thanks! I am looking forward to making this for my kids!
Thank you for this recipe. I also love coconut shrimp and order it every time I see it on a restaurant menu. I know I’m just fooling myself when I tell myself it’s ok to order it because they really only use coconut in the batter 😉 Been on and off paleo for going on a year now, and ready to get back on track.
We made this twice this week. The first time we only had small shrimp on hand, and it didn’t work so well.
The second time we made sure to have the Jumbo Shrimp and it was amazing! Will definitely be making this again.
we don’t et shrimp but will eat other types of fish or chicken. Any ideas?
Can easily work for bite size pieces of chicken or white fish.
This looks delicious…I have been making almond popcorn shrimp for my girls for a while now, but who knew it would be so easy to turn it into coconut shrimp?! Can’t wait to try it out this weekend when family comes to visit.
Is there any tallow left after the shrimp are fried? If there is should I re-use it? I just got grassfed beef tallow today and can’t wait to try this recipe!
I made this today and can’t stop eating it….quick and tasty…Will try to substiute chix for the kids…thanks for posting this.
Could the almond flour be subbed for oat flour ?
Haven’t tried it but maybe?
I skipped the flour entirely and it worked just fine! Thanks for the delish recipe! Everybody loved it!
Would baking instead of frying work with this recipe?
Hi there,
Did you (or anyone else seeing this!) try baking them? I would like to try as well – any thoughts on this Wellness Mama? Thanks!
Katie, I have learned that the way shrimp are processed, we should never consume it, especially farm raised. Do you have a good source?
I made this last night and it was amazing!!! I also made the pina colada sauce in my vitamix and it was delicious….definitely added to the shrimp!!!!
Any substitute for the almond flour? Allergic to almonds.
I’d really love to know if I can bake this instead of fry it. I’m just not a fan of frying anything, it never seems to work right for me.
It should work baked as well.
You say that peanuts are not nuts so what are they and are they good for you! Are beans good for you like red beans or black beans?
Peanuts are technically legumes but they are very high allergen and some people react very negatively to them. Same with beans. They can be very healthy for some people, but others don’t tolerate the specific lectins in beans very well.
How long and what temperature would I use if I made them in the oven?