If you’ve ever wondered how to make coconut shrimp, you’ve come to the right place. You will NEVER order coconut shrimp from a restaurant again. It’s just not the same. Not even close. It’s like comparing Dominos Pizza to our Grilled Pizza with our homemade pizza dough recipe. Or even Kim Kardashian to Beyonce. Try as they may, they will never be on the same level.
(Side Bar – We here at FoodieandWine.com are proud card carrying members of the “We’ve never watched Keeping up with The Kardashians” group). The Bachelor is clearly the better choice. Clearly.
Back to regular programming……
These babies are good enough on their own, but if you like to dip them in something our favorite dipping sauce is a spicy peach base. There are several brands on the market, but we tend to make our own in the summer. Less preservatives and other additives we just don’t need. We just dice up a few peaches, throw in a little red pepper flakes and thai chili sauce and stick it on the stove until the peaches breaks down. Start with just a pinch of peppers and chili sauce and increase to taste. We do not add any sugar since the peach is sweet enough.
A few things to note:
Stove temperatures vary, so start with the medium low setting and increase to medium if it takes more than 2 minutes per side to cook or the coconut isn’t browning.
This recipe will work with any size shrimp. Just adjust the cooking time accordingly.
These freeze well. Just place the coconut covered shrimp in a freezer safe container until you’re ready to fry them.
This recipe is easily adaptable to different nutritional requirements: use gluten free Panko crumbs if you’re gluten-free, skip the salt if you’re on a low sodium diet, etc.
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- 2 Eggs
- ¼ Cup Coconut Flour
- ¼ Teaspoon Ground Cayenne Pepper
- ¼ Teaspoon Kosher Salt
- ¼ Paprika
- ½ Cup Panko Crumbs
- ½ Cup Shredded Coconut
- 1 Lb. Medium Shrimp (Deveined and Tails On)
- Coconut Oil
- SPICY PEACH DIP:
- 1 Peach (Pitted and Diced)
- Spicy Thai Chili Sauce (To Taste)
- Red Pepper Flakes (To Taste)
- Add diced peaches, thai chili sauce and red pepper flakes to a small saucepan and heat over medium heat until the peaches breaks down. Start with just a pinch of peppers and chili sauce and increase to taste. Once slightly bubbling, remove from heat and set aside.
- Add the eggs to a medium size bowl and whisk. Set aside.
- Add the coconut flour, cayenne pepper, salt and paprika to a medium size bowl. Set aside.
- Add the Panko Crumbs and shredded coconut to a medium size bowl. Set aside.
- Picking the shrimp up by the tail, gently dip the shrimp in the flour mixture making sure the majority of the body is coated.
- Immediately dip the flour covered shrimp into the egg bowl, making sure any excess egg drops off. Dip the egg drenched shrimp into the coconut/Panko mixture. Make sure to coat it well! You may have to press down gently.
- Repeat this process until all of the shrimp are covered with the coconut mixture.
- Add 3 Tablespoons of Coconut Oil to a medium size non-stick skillet and let it heat up for 2-3 minutes over medium low heat.
- Gently transfer a small batch of shrimp to the skillet and let them cook for about 1-2 minutes per side. Time depend on each individual stove and the size of the shrimp.
- Move the cooked shrimp to a plate lined with a paper towel, to soak up the excess oil.
- Repeat until all the coconut covered shrimp have been cooked. You may have to add a few tablespoons of coconut oil to the pan between batches.
- Serve with the peach dip and enjoy immediately!
- SPICY PEACH DIP: We just dice up a few peaches, throw in a little red pepper flakes and thai chili sauce and stick it on the stove until the peaches breaks down. Start with just a pinch of peppers and chili sauce and increase to taste. We do not add any sugar since the peach is sweet enough.
Check out the other Paleo Recipes we’ve posted!