Do you remember the first time you had the shrimp? I do. I was probably 10 or 11 – I grew up in the Midwest so the seafood was not anywhere as it is on the coast – and it was a buffet style restaurant cheese and it was a little big old battered and fried shrimp. I liked it! Now I have a way to take advantage of crispy fried shrimp without all the bad things with this Paleo coconut shrimp.
As I became a teenager, I gave up fried shrimp because I thought that they were fried would make me fat. But now that I am a die-hard Paleo eater, it’s breadcrumbs made from wheat flour that I avoid. This recipe for coconut shrimp is great because the coating on the shrimp are not wheat flour – it is shredded coconut. I get all the crunchy texture and rich flavor of traditional fried shrimp, with no grain.
- 2 eggs
- 1 ½ pound large shrimps, peeled and deveined
- coconut oil for frying
- ¼ tsp black pepper
- 2 cups unsweetened shredded coconut
- ½ tsp salt
- In a shallow bowl, beat the eggs with salt and black pepper and set aside.
- Place the shredded coconut in a plate.
- Dip each shrimp in the eggs then press in the shredded coconut.
- Pour the coconut oil to depth of 1/2 inch in a large skillet and heat it over medium-high heat.
- Fry the shrimps in batches until golden brown, about 3-4 minutes per batch.
- Serve with your favorite sauce.