1PoundJumbo Shrimp21-25 shrimp, peeled, deveined, tail-on or off according to taste preference; see below for shrimp preparation and buying notes
2Eggs
1cupUnsweetened Shredded Coconut
1cupRice Flouror other gluten-free flour like chickpea flour or gluten-free all-purpose flour
1teaspoonSalt
4tbspCoconut Oil
1Limejuiced
3TbspGrated Ginger Root
½cupGluten-free Tamari
¼Rice Vinegar
1TbspAgave
2TbspAlmond Butter
Instructions
Ginger Lime Almond Sauce
Blend lime juice, ginger root, tamari, rice vinegar, agave, and almond butter. Add water to thin if needed.
Alternatively, mix all ingredients in a bowl with a whisk or fork.
Coconut Crusted Shrimp
Start by setting up three medium mixing bowls for coating the coconut shrimp. Bowl 1: Whisk 2 eggs.Bowl 2: Mix flour and salt.Bowl 3: Shredded coconut
Dip the cleaned and dry shrimp into egg batter (bowl 1). Then coat shrimp with flour and salt mixture. Finish by dipping shrimp in shredded coconut ensuring shrimp is properly coated.
In a large skillet or frying pan, heat coconut oil on high heat.
Add about 10 coated shrimp to the pan. Cook for 1-2 minutes per side until both the coconut turns a light golden brown. Be careful to not burn the coconut.
Place shrimp on a towel to absorb excess oil.
Serve with ginger-lime almond dipping sauce and lime slices on the side.