Well, the caveman requested coconut shrimp, which isn't one I already have in my repertoire. I adapted this one from Brittany Angell; it was super easy to prepare and I'd definitely make it again. Neither of us were fans of the mango mayo, but that's just a personal preference. I wound up just drizzling mine with a little sriracha and foregoing the dipping altogether.
I also used coconut oil to fry the shrimp and almost found the coconut flavor (combined with the breading) was TOO strong. I think I will used a mixture of ghee and coconut oil next time to temper the natural sweetness of the coconut oil.
Paleo Coconut Shrimp
adapted from Brittany Angell
1 lb. shrimp, shelled & deveined
2 eggs mixed with 1 tbs. water
1/3 cup almond meal or flour
1/3 cup arrowroot starch
1/3 cup unsweetened shredded coconut
1/2 tsp. salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 tsp. Chinese five spice powder
2 tbs. ghee
1 tbs. coconut oil
Place egg mixture in a shallow bowl. Combine almond flour, starch, coconut and spices in a separate shallow plate or bowl.
Put ghee and coconut oil in a large skillet over low heat.
Dip shrimp in egg, then coat generously with breading mixture. Repeat with all shrimp. Raise temperature under skillet slightly and add shrimp in a single layer.
Allow to cook for about 3 minutes a side, or until starting to brown. Serve immediately with garnish or dipping sauce of choice.