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2. Pat the shrimp dry before starting. One at a time, dip the shrimp into the coconut flour (giving the shrimp a thin coating of flour before moving on), then dip into the egg, and finally the shredded coconut. Set on a plate. Repeat until all the shrimp are coated.  3. Heat coconut oil in a skillet. Lay the coconut-breaded shrimp on the skillet and cook for about a minute (enough for the shrimp to become opaque) then flip over. Cook the shrimp so that they are golden and crispy.  4. You can also bake these by setting the oven to 400 degrees, laying the shrimp on a lined cookie sheet and baking for about 15 minutes. I'm still trying to come up with the perfect dipping sauce for these bad boys. I'm thinking some sort of lime-type sauce, maybe a little tart to counterbalance the sweetness. But really, I think they are fantastic on their own. And delightfully delicious!  Shrimpy, coconutty, yuuuummm! |
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In light of my lack of any real willpower when times are tough, I'm going to share a new recipe that has all the beauty of a sinful treat and still (in my mind) falls under the category of paleo. Or as paleo as I'm gonna get on certain days.
Coconut Shrimp
Ingredients:
1lb large shrimp, peeled and deveined (I also plucked the tails off for easy devouring.)
1/4 tsp salt
pinch of black pepper
pinch of garlic salt
2 eggs
1 cup coconut flour
2 cups shredded coconut
2-3 tbs coconut oil
1. What we're doing here is using egg, coconut flour, and shredded coconut to make a coating on the shrimpies, so set up your station: eggs in one bowl (beaten), coconut flour in another bowl, shredded coconut in a third bowl, and a clean plate at the end. Season the egg with salt, pepper and garlic salt (whatever spices you want, really).