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!
Easy Coconut Shrimp Recipe
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!
- 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.
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).
Serving Size 4-5 shrimps
Amount Per Serving
% Daily Value
Total Fat 28 g
Saturated Fat 21.3 g
Cholesterol 232 mg
Sodium 1111 mg
Total Carbohydrates 6.6 g
Dietary Fiber 1 g
Sugars 0.3 g
Protein 24 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ever made a healthy version of an unhealthy recipe? How’d it go? Let me know below (and share the recipe!)