Crispy Coconut Crusted Shrimp
I love a crispy, coconutty shrimp! I used to order these all the time when I was kid, I didn’t realize that I was just essentially just eating a deep fried shrimp. Hah! While I don’t believe there is is anything wrong with indulging every once in a while, I wanted to create a homemade version with ingredients and oils that are higher quality and anti-inflammatory. These shrimp have minimal ingredients, gluten free, and are paleo friendly. They are super easy to make, and have a perfect crunch! You can use them as an appetizer, on top of a salad, in a taco…. There are so many options! I hope you enjoy!
Crispy Coconut Crusted Shrimp
Yield: 2-4 (about 20 shrimp)
Prep time: 15 MinCook time: 6 MinTotal time: 21 Min
This is a perfect lunch option when you need to throw something healthy and delicious together in a pinch. Or it’s also a great dish to serve as a side with dinner.
Ingredients
Ingredients
- 1lb of medium wild caught shrimp (peeled and devined)
- 1 egg (beaten)
- 1/2 cup arrowroot starch
- 1/2 cup coconut flour
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp salt, and pepper
- 1-2 Tablespoons of coconut sugar (optional)
- 2 Tablespoons of coconut oil (for cooking)
- Cilantro and Lime to top (optional)
Instructions
Instructions
- Preheat coconut oil in a cast iron skillet on medium-low heat. While the pan is preheating, in a medium mixing bowl, salt and pepper your shrimp and evenly mix so that the shrimp are evenly seasoned. Set aside.
- Next, set up your dredging and coating station. Fill one medium bowl with arrowroot starch, fill another bowl with a beaten egg, and lastly fill another bowl with coconut flour, coconut shreds, and coconut sugar.
- Dredge the shrimp in the arrowroot starch. Once fully coated, in a small bowl dip the shrimp in the beaten egg mixture till thoroughly covered. Then lastly, take the egg covered shrimp and coat it in the coconut mixture. Be generous with coating, as this is what will give the shrimp their crunch. After coating, set the shrimp aside on a plate or parchment lined baking sheet. Repeat until you have coated all of your shrimp.
- Once all of your shrimp are fully coated. Evenly spread out your shrimp in the cast iron pan (making sure not to overcrowd the pan). You can cook in batches if needed. Cook on each side for about 3 minutes, or until golden and crispy. Flip when golden and crispy, and cook for another 3 minutes on the other side (or until golden and crispy). Once golden and crispy, remove from heat and let cool.
- Serve with your favorite dipping sauce! I like to top with cilantro and lime to keep it fresh! You can serve this as an appetizer, in a taco, on a salad, etc... Enjoy!
