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Chastiti Johnson

Coconut Shrimp

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, lunch
Cuisine: American, Seafood
Ingredients Equipment Method

Ingredients
  

  • 1 Ib. Jumbo Shrimp, Tail On cleaned, raw
  • ⅓ cup Gluten-Free All-Purpose Flour
  • ½ tsp Lemon Pepper
  • 1 tsp Adobo Seasoning
  • ½ tsp Salt
  • 6 tbsp Egg Alternative or 2 Eggs
  • ⅓ cup Coconut milk
  • 1½ cup Fine Coconut Shreds
  • ½ cup Bread Crumbs
  • 1½ cup Coconut Oil
Chili Dipping Sauce
  • ¼ cup Sweet Chili Sauce
  • ¼ cup Fruit Preserves mango or peach
  • Red Pepper Flakes sprinkle to taste
  • 1 tbsp Apple Cider Vinegar

Equipment

  • Whisk
  • 3 Shallow Mixing Bowls
  • Knife
  • Cooking Tongs
  • Measuring Cups & Spoons
  • Large Frying Pan

Method
 

  1. In a large bowl clean and butterfly shrimp with a knife (leaving the tails on) and set aside
  2. Prepare bowls for dredge, in the first bowl combine flour, lemon pepper, adobo, and salt
  3. In the second shallow bowl, whisk together egg alternative and coconut milk
  4. For the third bowl combine bread crumbs and coconut shreds
  5. Coat a shrimp in the flour mixture, then egg, and coconut crumbs and set on a cooking sheet
  6. Repeat dredge until all shrimp have been prepped and coated
  7. In a large frying pan heat up coconut oil over the stove to approx. 165°
  8. Once the coconut oil is heated, fry 8-10 shrimp in the pan for 3-5mins on each side
  9. When shrimp is a light and golden brown color remove and repeat until all shrimp is fried
Chili Dipping Sauce
  1. In a small bowl mix together sweet chili sauce, fruit preserves, chili flakes, and ACV