EASY COCONUT SHRIMP | gluten free, paleo option, whole 30 option
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
- Category: appetizer
- Method: stovetop
- Cuisine: american
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.
Keywords: shrimp, coconut, apricot