Paleo March was a smashing success, so we've decided to extend it for April as well (and probably forever, but hey, let's start with April).
I am a huge shrimp lover, but a girl can only eat shrimp and avocado salad so many times in a week. I was starting to desire something more complex.
On my trip to Naples, I had some amazing coconut shrimp at Tommy Bahama's and was determined to recreate a lower calorie, lower carb, gluten free, paleo version of it. What can I say? I like a challenge.
Coconut Fried Shrimp with Almond Flour and Coconut Flakes
- 30 small shrimp (or 16 large) - I used pre-cooked baby shrimp because I'm lazy, but you can use raw and with the tail on. If you keep the tail on, just make sure you peel them first so that you can bread the shrimp itself and not its shell.
- 1/2 cup almond flour (coconut flour works well, too)
- 1/2 cup coconut flakes (look for unsweetened to keep sugar and carbs down)
- 1 egg
- 3 tbsp coconut oil
- Set out 3 bowls with almond flour, egg, and coconut oil, separately.
- Wash, peel, and dry shrimp.
- Dip shrimp in the whisked egg, then shake off excess. Dip in almond flour on all sides, and then in coconut flakes.
- Heat coconut oil over medium-high heat. Place shrimp in the oil and flip once the bottom turns brown, about 1-2 minutes.
- Remove from heat and serve! I served with sriracha, but sweet-and-sour sauce would also be great!