Wednesday, September 10, 2014

Wacky Wednesday Coconut Shrimp

Shrimp and coconut?  Who would have thought those two would go so well together?  Perfect for an appetizer, snack or light meal, these coconut shrimp* will be be flying off the plate.


1 pound uncooked large shrimp, peeled and deveined with tails left intact

Marinade for spicy shrimp:
1/4 cup sriracha sauce
Finely grated zest from 1/2 lemon or orange

3 egg whites

1/2 cup arrowroot powder (more as needed)

1/4 cup coconut flour
1/4 cup almond flour
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon ground pepper

1 cup shredded unsweetened dried coconut

1/4 - 1/2 cup ghee, or enough to fill the bottom of a pan about 1/8"


1.  For spicy shrimp, put the sriracha sauce and zest in a large plastic bag.  Add the shrimp and coat them with the mixture.  Refrigerate for 1/2 to 1 hour.  Remove the shrimp, and wipe off the excess hot sauce on each shrimp with a paper towel.

2.  Put the egg whites in a small bowl and lightly beat.

3.  Put the arrowroot powder in another bowl.

4.  Mix the coconut flour, almond flour, kosher salt, paprika and ground pepper in another small bowl.

5.  Holding each shrimp by the tail, dip it in the arrowroot power, and shake off the excess.  Dip the shrimp in the egg whites, and then in the flour mixture.  Dip the shrimp in the egg whites again, and then in the shredded coconut.  Set this shrimp aside; repeat with the rest of the shrimp.

6.  Heat the ghee in a wok or heavy cast iron pan.  Turn the heat to high to heat the oil.  Note: oil heated in a wok heats up very fast.  Turn the heat down to medium and put in as many shrimp as will fit in the wok.  Cook for about 2 minutes per side, until the shrimp turns pink. Set aside and finish cooking the rest of the shrimp.

7.  Serve immediately.

Makes about 12 - 15 shrimp.

Recipe adapted from the nom nom paleo cookbook.

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