Description
A super easy, almost lazy, but delicious coconut shrimp recipe that’s gluten-free, paleo, whole30, and keto!
Scale
Ingredients
- 1 large egg
- 2 teaspoons red wine vinegar (or vinegar of choice)
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 cup shredded coconut
- 1/2 cup coconut flour
- 1 pound jumbo shrimp, peeled and deveined
- 1 cup coconut oil for frying
- lime wedges and green onion for serving (optional)
Instructions
- Whisk the egg and vinegar together. Season the shrimp and then add the egg to it.
- In a shallow, medium-sized bowl, whisk together the coconut flour and shredded coconut.
- Add the shrimp to the coconut mix and toss until well coated.
- Heat the oil in a medium to a large skillet, so you have about 1/2 inch depth of frying oil.
- Once it’s hot, add the shrimp to the oil, one at a time, separating them and laying them flat. Fry them in batches so you don’t over crowd the skillet.
- Fry for 3 minutes per side or until a deep golden brown and crispy. Only turn over once. Use a slotted spoon to remove from the oil. Fry the remaining shrimp in the same way.
- Serve with lime wedges, your favorite sauce or a killer salad! Enjoy!
Recipe Notes:
- When breading the shrimp, even with our lazy method, you want to try and get them as evenly coated as possible.
- Make sure your oil is hot and ready before putting the shrimp in the oil. And, don’t over crowed the skillet, fry them in batches. 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.
- For low histamine use apple cider vinegar or a little water
Nutrition
- Serving Size: 1/4
- Calories: 375.6
- Fat: 25g
- Carbohydrates: 13.4g
- Fiber: 8.3g
- Protein: 13.3g
