Thursday, April 3, 2014

Paleo Coconut Shrimp


I bought shrimp without knowing exactly what I planned to make with them… do you ever make protein purchases without a specific recipe or technique in mind?

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.

2 comments:

  1. Susan - I have to say that I've tried MANY different Paleo breadings over the last two years and FINALLY this is the right one! It worked perfectly for several different things that I've breaded. Granted, I used coconut flour instead of shredded coconut, but this was the magic proportion. THANK YOU. You've delivered, as always.

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    Replies
    1. glad you liked it Jennifer! I can't take credit for this one though... Brittany has some great ideas and recipes!

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