I’ve got a 10-minute, 5-ingredient recipe for ya that I know you’ll absolutely love – Paleo Coconut Shrimp! It’s crispy, crunchy, salty, coconutty, and delicious. This recipe is super versatile and really pairs well with anything and everything – you can serve it as an appetizer with your favorite dips or a mango salsa, serve it over greens and avocado for a fresh and delicious salad, use it for taco night, pair it with my fave Cabbage & Apple Slaw and wrap it up into lettuce wraps, or mix it in with stir-fry veggies. The options are endless!
To make these Coconut Shrimp, all you need to do is set up a little assembly station where you can dip the shrimp in a whisked egg, then dip it in a coconut/garlic powder mixture, and then toss the “breaded” shrimp into a pan for a couple minutes until they’re cooked through! So easy!
Ingredients
1 lb wild shrimp, peeled and deveined
1 egg
3/4 cup shredded unsweetened coconut
1 teaspoon garlic powder
2 tbsp coconut oil or avocado oil
Salt & pepper
Serves 2
- Rinse the shrimp and pat dry.
- Crack the egg into a shallow bowl and whisk with salt and pepper.
- On another plate or shallow bowl, combine the coconut and garlic powder and season with salt and pepper.
- Dip each shrimp into the egg. Let the excess drip off, then gently press the shrimp into the coconut mixture, coating all sides.
- In a skillet over medium-high heat, warm 2 tablespoons coconut oil or avocado oil. Add the shrimp and cook, turning once, until golden and cooked through, about 2 minutes per side for regular shrimp and 3 minutes per side for large shrimp/prawns. (Shrimp will curl up in a tight “C” like the photo above when cooked through.)
- Enjoy with your favorite healthy dips, salsa, over a salad, or as lettuce wraps!
What will you pair these little shrimpies with? Hope you love them!
