This appetizer is so easy to prepare, and it is truly delicious! The dish is gluten free, but can easily become paleo or whole 30 compliant.
Paleo/Whole 30 option: replace dipping sauce with a compliant mayo, or serve with a squeeze of lemon.
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Yield:4 servings 1x
FOR THE SHRIMP
1 lb tail on medium shrimp (21–25 pieces per lb)
½ c coconut flour, divided
¼ tsp cayenne pepper
¼ tsp ground black pepper
½ tsp sea salt
1 egg + 1 egg white
¾ c shredded unsweetened coconut (or flaked unsweetened coconut, pulsed briefly in processor)
Coconut oil or avocado oil
FOR THE DIPPING SAUCE
¼ c apricot jam
2 tbsp sambal olek, or other chili sauce
FOR THE SHRIMP
Shell and devein shrimp. Pat dry with a paper towel (moisture prevents coating from adhering to shrimp).
Create a breading station. Set out three plates as follows: Plate #1 – combine 1/3 cup coconut flour, cayenne pepper, black pepper, and salt. Plate #2 – beat egg & egg white until frothy. Plate # 3, combine coconut and remaining coconut flour.
Holding the shrimp by the tail, first dredge in seasoned flour mixture (plate #1), then coat with egg mixture (plate #2), and lightly coat with coconut mixture (plate #3).
Preheat skillet over medium high heat. Add enough coconut or avocado oil to coat the bottom of the pan.
Once oil is hot, place prepared shrimp in pan and cook 2 minutes each side.
Remove cooked shrimp to drain on paper towel.
Serve immediately with dipping sauce (see below).
FOR THE APRICOT DIPPING SAUCE
Place jam and sambal olek in a small bowl and mix until combined.
Transfer to a small bowl to serve.
Place hot shrimp and dipping sauce on a plate.
Garnish with lemon slices and cilantro (optional)
Serve immediately, as the coconut crust loses it’s crunch once it cools. This dish doesn’t re-heat well, so I recommend that it is consumed the same day.