Coconut Shrimp

So adorable and bite sized

I am beyond thrilled to be back in a position in life where I am able to start blogging with Paleo Madeline again.  Sharing recipes and inspiring others to cook and have fun with food is something that really fulfills me.  Shifting your lifestyle from always buying ready-made food/eating out to preparing food for yourself and others is eye opening in a lot of ways, and really can change your relationship overall with food.  You learn to respect the food.

The Captain has gotten a lot larger since when I started blogging…and more emo.

Anyways, enough with the mushy BS…I’m sure you’ve already scrolled down to the recipe anyways.  This recipe is one of my favorites – Forrest and I eat a TON of coconut chicken fingers, but the other night I decided I wanted to branch out and apply the same ingredients to shrimp.  I know….revolutionary right.  Who doesn’t love coconut shrimp?  Fools, that’s who.

I also added some different spices than my chicken fingers recipe to give it a little kick….the results were astounding.  I was Forrest’s favorite person for like a week after this.


INGREDIENTS (serves 2 with leftovers):

1lb. peeled & deveined raw shrimp

1 cup unsweetened shredded coconut

1 whole egg + 1 egg white

1/4 cup of coconut flour

1/2 tsp paprika

1/2 tsp garlic powder

1/4 tsp cayanne (more or less depending on how spicy you like it)

pinch of sea salt & black pepper

coconut oil for frying

DIRECTIONS:  Set yourself up 3 stations.  1 bowl will contain the coconut flour.  1 bowl will contain the whole egg, egg white, paprika, garlic powder, cayanne, sea salt & black pepper whisked together.  1 bowl will contain your unsweetened shredded coconut.

Three Stations (coconut flour, egg & spices, coconut flakes)

Now comes the fun part.  Take a little shrimpy and place him in your coconut flour.  You just want a light dusting, not caking the coconut flour on.  Then dip him in your egg & spice mixture, making sure to coat thoroughly.  Last, place the eggy shrimpy in the shredded coconut and coat him.  Place on a plate.  Repeat X 20.

Smaller shreds of coconut are great for this recipe – stay away from the chunky flakes

Once you’re finished coating your shrimps, grab a large skillet and heat up some coconut oil on medium-high heat.  You can tell your coconut oil is ready if you drip a bit of water into the pan and it SSSSizzles.  Place a few of your shrimps in the hot coconut oil and cook on each side for 3-5 minutes.  You’re looking for a nice brown crust.

Cook faster…cook faster..

Yep, that’s seriously it.  Yay for short recipes.  These shrimp kept really well and were awesome for a little snack and lunch the next day – hot or cold!  They are so flavorful, they don’t need a side sauce, but I did squeeze a lime over the leftovers and that was a nice addition.

I served these with some proscuitto wrapped asparagus for a meal that was totally to die for and extremely easy.  Enjoy!

I wish I had this again right now….


  1. Joe says:

    How’d you make the asparagus?

    • admin says:

      The asparagus I brushed with avocado oil & salt/pepper, then cut strips of prosciutto in thirds. Wrapped a slice of prosciutto around each. Baked it at 350 for about 15 minutes or so – just kept a constant eye on it for the asparagus/meat to crisp up a bit. So easy and ridiculously relish.

  2. Elena says:

    Making this tomorrow!

  3. Katie says:

    These shrimps were delicious! My husband said he would gladly eat this meal again & again!

Speak Your Mind