Coconut Shrimp


SourceRecipe adapted from
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes


Try this slightly sweet and satisfyingly crunchy recipe as an appetizer or atop a salad. 


1/3 cup
flour, all-purpose (or coconut flour if making gluten free)
1 teaspoon
1/2 teaspoon
black pepper, ground
paprika, smoked
1/2 cup
1 cup
coconut, shredded unsweetened
1/2 cup
coconut, shredded sweetened
1 pound
shrimp (peeled and deveined (tails attached) )
coconut oil
chili sauce, sweet (to serve )


Set out 3 bowls – one with the flour, salt, pepper, and paprika whisked together, one with the buttermilk, and one with the shredded coconut. One at a time, dip the shrimp into the flour mix, then dredge in the buttermilk, and then coat with the coconut. Try to press extra coconut onto the shrimp pieces.

In a large skillet, melt 2 Tbsp of coconut oil over medium heat and fry the shrimp in a few rounds, for 2-3 minutes on each side. Set the cooked shrimp onto a plate lined with a paper towel to soak up excess oil.

Serve with sweet chili sauce.