Coconut shrimp is sinfully delicious. I can just picture the golden brown coconut exterior that’s been fried to perfection and the crunching sound it makes as you bite into it. It was this craving that came to mind one day that made me want to adapt a gluten-free version of it. The recipe I came up with is so easy but so good at the same time. With minimal ingredients, it’s my go-to meal when I’m in the mood for a lazy dinner.
- 1 cup coconut flour
- 1/2 cup shredded, unsweetened coconut (optional, I’ve left this out before and it tasted just as great)
- 2 eggs, beaten
- 24 small shrimp; thawed, raw, tail-on, and deveined
- 1/2 tablespoon pepper
- Extra virgin olive oil or coconut oil for frying
Heat a nonstick pan over medium high heat and add enough oil to cover the bottom of the pan.
While you wait for the pan to get hot, mix the coconut flour, shredded coconut, pepper, and salt together in a bowl. In another bowl, beat the eggs.
Dip the shrimp in the eggs and then, press firmly in the dry coconut mixture, making sure to coat each shrimp completely.
Drop the shrimp into the hot pan and fry for about two minutes on each side or until golden brown. Let the shrimp cool on a plate lined with paper towels to drain the excess oil. You can enjoy the shrimp as is or drizzle with some honey for extra flavor.