Coconut Shrimp
Recipe adapted from SallysBakingAddiction.com.
Try this slightly sweet and satisfyingly crunchy recipe as an appetizer or atop a salad.
Prep Time
20 minutes
Cook Time
10 minutes
Yield
4 Servings
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.