Ever since moving to Florida, I noticed that practically every restaurant menu contains some sort of coconut shrimp recipe. Being a fish lover, it’s what I order every single time!
I am one of those people that loves to re-create the recipes I love at the restaurants at home. With a healthy twist of course…
I used coconut flour in place of the flour to make it a gluten free option.
I used shredded unsweetened coconut in place of the sweetened coconut and added a honey dipping sauce on the side for the added sweetness.
I also used my air fryer instead of deep frying for a healthier twist.
Needless to say, it was a hit and we will be making it again! I wanted to share this fun summer recipe with you as well as my current favorite supplier of shrimp!
I found this really awesome company called Mmmediterranean, they are an importer of high quality food from the Mediterranean shores! They specialize in high quality frozen seafood and I have been obsessed with their shrimp and tuna. For this recipe I am using a pound of their Wild Raw Red Shrimp Easy Peel, large size at approximately 11 to 15 units per pound.
When I ordered the fish, it came only a few days later completely frozen and ready for my freezer. Their seafood is high quality and very affordable! They have been nice enough to provide anyone reading this a code for 20% off their order on their website, good through August 31, 2020. Use the code Jazz20July2020 to save money!
PALEO COCONUT SHRIMP WITH A
COCONUT MANGO DIPPING SAUCE
Makes: 10 - 15 large shrimp
Serves: 3 - 4 people
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
COCONUT SHRIMP INGREDIENTS
1 pound Wild Raw Red Shrimp Easy Peel (11/15 count)
2 whole eggs, beaten
1/2 cup coconut flour
1 1/2 cup shredded coconut, unsweetened
1 tablespoon coconut milk
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon black pepper
MANGO SAUCE INGREDIENTS
1 ripe mango, peeled & sliced
2 tablespoons coconut milk
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon salt
CLEAN THE SHRIMP
If the shrimp are frozen, thaw them in the fridge for about 4 hours. Make sure to put the bag of shrimp in a bowl or on a plate plate as the bag will condensate and could make a puddle of water in the fridge if you’re not careful (yup, that’s happened to me).
Once the shrimp are thawed, place them in a colander. Run cold water over the shrimp.
If your shrimp need to be peeled and deveined, here’s a quick youtube video I found helpful.
This recipe will work with tail on OR tail off, so just decide whichever way you prefer!
PREPARE YOUR ASSEMBLY LINE
Place the clean and deveined shrimp on a plate lined with a paper towel so an access liquid is absorbed. Ensure the shrimp are at room temperature.
Prepare 3 different bowls. In the first bowl, combine the coconut flour and spices.
In the second bowl, add the coconut milk and crack the eggs, beat until combined.
Pour the shredded coconut in the third bowl.
DREDGE AND COOK
Spray the air fryer basket with avocado oil spray. Here's a link to my Air Fryer!
Begin with one shrimp. Dip the shrimp in the coconut flour mixture, then coat in the beaten eggs, and lastly in the shredded coconut.
Set it on the oiled air fryer pan immediately.
Repeat until all shrimp are coated and ready for air frying!
Air fry at 375 for 10 minutes.
Remove and serve along side the mango sauce for dipping!
MAKE THE SAUCE
While the shrimp are cooking, in a blender add all of the sauce ingredients. Blend for about 20-30 seconds until smooth and creamy. Serve along side the cooked coconut shrimp for dipping!