The days here in Germany are getting cooler and cooler. Summer is dwindling down..which make me a very happy lady. Since most European homes don’t have AC, cooking can get really hot. So, basically, I’ve been waiting for it to get a little cooler to make this recipe.
Coconut shrimp always reminds me of living in Virginia Beach. Ordering it at a restaurant can get pricey, and it’s also loaded with carbs. By subbing out breadcrumbs for coconut flour you cut the majority of the carbs out.
The secret to amazing coconut shrimp is frying them in coconut oil. So these shrimp have the trifecta coco-nutty goodness. I was lucky enough to have Tropical Traditions send me a jar of their fabulous coconut oil for me to cook with! They also have agreed to host my giveaway for this month!
Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from organic coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest. The volcanic soil of Mt. Banahaw makes these organic coconuts some of the most nutritionally rich coconuts in the world! Testing done in independent laboratories on coconut oil antioxidants reveals higher levels of phenolic antioxidants than other coconut oils.
Making coconut shrimp is super simple. I like to butterfly mine so that you get a little extra coconut to stick to it and extend the meat you have. To save money you can get whole, uncleaned shrimp–they just take a little more work to prep. Here is a great video on how to clean shrimp & butterfly them:
The first thing you want to get ready is your breading station. Three separate bowls for coconut flour, beaten eggs and unsweetened shaved coconut.
So, before I get into the recipe…I have some great news! Alex and I recently adopted a new dog! Her name is Rosie (to go along with our other fur-baby Axel. Get it? Axel & Rosie!) I am pretty sure that they are in love, and Rosie is totally the alpha for being such a little girl. She is half chihuahua and half Dachshund.
- 1 lb shrimp – shells removed, but tails remain–butterflied
- 1/3 cup Tropical Traditions organic coconut flour
- ¼ tsp cayenne pepper
- ¼ tsp fresh ground black pepper
- 1 tsp kosher salt
- 2 eggs
- 2 tbsp water
- ½ cup shredded coconut – unsweetened
- Tropical Traditions coconut oil for frying – about ½ cup
- Heat the oil in a large frying pan until it reaches 350-360 degrees. The oil should be about ¾ of an inch deep.
- In a small bowl, add the cayenne pepper, black pepper and salt to the coconut flour and mix well. Make sure to break up any lumps in the coconut flour.
- In a small bowl, add the water to the eggs and whisk with a fork.
- Put the coconut flakes in another small bowl.
- Holding the shrimp by the tail, coat it in the coconut flour and then shake off any excess flour.
- Next, dip the shrimp into the egg mix until it’s completely coated. Shake off excess egg.
- Now roll the shrimp in the coconut flakes until well coated, shaking off any excess flakes.
- Carefully place the shrimp into the heated oil, being careful not to drop them in to prevent oil from splattering. Cook about 2 minutes on each side or until shrimp are golden brown.
- Using tongs, remove shrimp from the pan, place on a plate covered with paper towels to soak up any excess oil and let cool.
- Eat them as they are or dip them in your favorite spicy aioli.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.