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
- 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.
Ever made a healthy version of an unhealthy recipe? How’d it go? Let me know below (and share the recipe!)