I love me some coconut shrimp. Really any form of breaded and fried seafood is a-okay with me. I don’t typically make it at home, though, because it’s difficult to make “clean” or to work with Rich’s diet. Not so with this recipe. I was surprised to see, as I looked through the recipe from an old Clean Eating magazine, that I had every ingredient on hand except the shrimp!
The recipe called for large shrimp and the only change I’d make is that next time I’ll buy extra large or jumbo – everything else remains the same regardless of the size shrimp you buy. I ended up cooking a full two pounds as the original recipe called for 1 1/2 lb. but the bags are sold (frozen) in 2 lb. amounts. It seemed like so much at the time but we ate every single shrimp. Rich ate most of them. He said, “why haven’t we thought of this before”? It tasted like a treat for all of us; eating “clean” doesn’t have to be all salads all the time!
Coconut Shrimp with Sriracha Mayo
1/4 c. avocado mayo (or regular)
2 tsp. Sriracha
2 tsp. coconut aminos (or soy sauce/tamari)
1 c. unsweetened, finely shredded coconut
1/2 c. almond flour
1 1/4 tsp. kosher salt, divided
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 large eggs
2 lb. extra large or jumbo shrimp, peeled, deveined and tail removed
- Whisk sauce ingredients together and set aside in a small bowl.
- Stir coconut, almond flour, 1 tsp. of the salt, garlic powder, and black pepper together in a large bowl.
- In a medium sized bowl, whisk two eggs.
- Preheat oven to 250 degrees and line a baking sheet with a cooling rack. Place in oven.
- Dry shrimp thoroughly and sprinkle with remaining 1/4 tsp. salt.
- Dip shrimp in egg mixture and dredge in coconut mixture.
- Heat 1/2 c. avocado oil in large, nonstick skillet over medium heat. Add shrimp in even layer once hot. Turn when golden. Reduce heat to medium low if needed. Remove cooked shrimp to prepared pan in oven. Repeat with remaining shrimp, adding more oil as needed.
- Serve when all shrimp have been cooked, with reserved sauce.