Coconut Shrimp

Summary

Yield
Servings
SourceRecipe adapted from SallysBakingAddiction.com.
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes

Description

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

Ingredients

1/3 cup
flour, all-purpose (or coconut flour if making gluten free)
1 teaspoon
salt
1/2 teaspoon
black pepper, ground
  pinch
paprika, smoked
1/2 cup
buttermilk
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 )

Instructions

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.