Coconut Shrimp

This is a super fast recipe with really delicious results. Note gluten-free version if you use the coconut flour.

Ingredients:

1 cup shredded, dried coconut (unsweetened), I used this

1/2 cup bread crumbs (finely ground) or coconut flour ***see comments below related to breading

2 pasture eggs

1 tbsp whole milk (or water)

20 to 25 large shrimp, peeled and de-veined

Sea salt and ground pepper to taste (about 1/2 tsp each)

1-2 tsps dried parsley

Lard for frying, I used this

How To:

1. Prep Lard: Heat the lard on the stove top over medium to medium-high heat (about 375 degrees, if you can measure). I just turned my burner to a spot between medium and medium high. While the lard is heating up, prepare your shrimp.

 

2. Prep Shrimp: Peel, de-vein, and rinse shrimp. Combine the shredded coconut and coconut flour (or bread crumbs) in one shallow bowl with sea salt, ground pepper, and dried parsley. Combine eggs and milk (or water) in another small to medium sized bowl. Dip the shrimp into the egg mixture and then into the shredded coconut mixture, turning and pressing to cover completely (like in the picture above).

3. Cook Shrimp: Gently place shrimp into pot with hot lard, but do not overload the pot. You will need to cook in two to three batches. Fry for about four minutes and then remove using a metal spatula. Let cooked shrimp rest on a paper lined plate while you finish cooking all shrimp this way. Be very careful during this step - the lard is very hot. Do not touch it and be very cautious of splatter!

Comments:

This takes about ten minutes prep time, unless you have to peel and de-vein the shrimp, in which case it takes a bit longer. Cook time is very fast. This makes about four servings.

***A word of advice regarding your breading.... there are many options you can use in addition to the shredded, dried coconut. If you use coconut flour, which is shown in the pictures, it will be a bit crumbly when cooked. If you use homemade breadcrumbs from day old sourdough bread or sprouted bread, you will probably want to put them in a Magic Bullet or food processor to make sure they are very fine, but they won't be as crumbly when cooked. This shrimp is good both ways (or you can use your own favorite "breading" in addition to the shredded coconut), so experiment to find your favorite.

We made this shrimp on Christmas Eve because I was talking to my cousin, Gianna, about what we were cooking for the holidays and she mentioned that my uncle was making coconut shrimp. Well, I hadn't had coconut shrimp in ages and so we made a few just to sample for Christmas Eve and they were everyone's favorite.

 

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This recipe was shared at Melt In Your Mouth Mondays, Busy Mondays, the Better Mom Mondays, Natural Living Mondays, Fat Tuesday, Slightly Indulgent Tuesdays, Tasty Tuesdays, and Foodie Friday with Simple Living and Eating.

 

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