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Last week I showed you guys a delicious tropical recipe Hawaiian Mango Slaw that went along perfectly with the coconut shrimp I was making. Well today I’m going to show you how to make the coconut shrimp! I know I’m excited too! When it comes to battering anything most everyone goes for the typical beaten eggs, some sort of flour, and some sort of bread crumbs. But not with this recipe, these coconut shrimp are Whole30 approved and a coconut (no bread needed) heaven! Super simple and cooks in minutes, this is a great summer recipe!
::ALL YOU NEED::
3 cups organic shaved coconut
1 cup arrow root powder
1 tsp ancho chili powder
1 tsp cumin
1 tsp paprika
1 lb lg shrimp
salt and pepper to taste
2 eggs
2 tbsp coconut oil
Take off shell and devein shrimp. Rinse and set aside.
Chop coconut flakes into rice size pieces and mix with arrowroot powder, chili powder, and cumin in a shallow bowl and set aside.
Beat eggs in a separate shallow bowl. Heat coconut oil in large skillet over medium high heat.
Dip shrimp in eggs then coconut mixture and place coated shrimp in hot oil. Sprinkle with salt and pepper. Cook on both sides about 2-4 minutes each side.
Serve immediately along side Hawaiian Mango Slaw and enjoy your tropical getaway!
