Gluten-Free Coconut Shrimp (low carb, paleo)

Why This Easier-Than-You’d-Think Recipe Works

What makes this recipe super easy is that it’s actually a sort of lazy approach. Instead of breading each shrimp individually, we’re just mixing them all up together! For binding the shrimp and coconut I like coconut flour because you’re already using coconut but you can also use cassava flour, green banana flour, or tiger nut flour. This is they key to gluten-free coconut shrimp with as few ingredients as possible. Yup. That’s it. The flavor is still amazing and these bad boys make a great entrée, taco filling, or appetizer.

Coconut Shrimp Ingredients

• Shrimp: I like using wild-caught Gulf shrimp, but as a Miami girl, that’s my preference. As long as you’re using big shrimp, jumbo shrimp you’re good. You can buy them frozen and thaw them out, or get them fresh. I prefer to get them fresh and peel and devein my self, but again, it’s you’re preference.
• Coconut Shreds: You need shredded coconut, also called desiccated coconut, not coconut flakes, those are too big.
• Vinegar: A little vinegar to thin out the egg, I prefer red wine for this, but any vinegar will work.
• Coconut oil: This what I like for frying, but you can use any healthy fat you like for frying.

Step by Step Gluten-Free Coconut Shrimp

• Once your shrimp is ready to be worked with, start by whisking your egg with a little bit of vinegar. This thins the egg out so the breading sticks to it more evenly and not in clumps.
• Then season your shrimp and then add the egg wash to the shrimp. Let it marinate a few minutes.
• At this point heat a frying skillet over medium heat, with 1/2 cup to 1 cup of coconut oil there. Let it heat up.

• In a shallow bowl combine the coconut flour and shredded coconut, whisk it.
• Then add the shrimp to the bowl and toss it until they’re all evenly coated.
• Make sure your oil is ready for frying by sticking a wooden spoon into it. When it sizzles it’s ready.

• Add one batch of shrimp to the oil in a shallow pan fry. You don’t want to over crowd the skillet.
• Fry 3 minutes per side, flip once and use a slotted spoon to remove from the oil.
• Then fry the rest of the shrimp in the same way and you are done!

Tips and Tricks for Successful Coconut Shrimp

• Don’t over crowed the skillet, fry them in batches.
• Make sure your oil is hot and ready before putting the shrimp in the oil.
• When breading the shrimp, even with our lazy method, you want to try and get them as evenly coated as possible.
• Only flip them once, be patient, wait until nicely browned and golden and then flip.
• Don’t man handle these, be gentle and try not to handle them more than necessary.

Frequently Asked Questions