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Crispy Low FODMAP Coconut Shrimp

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 625

Ingredients

  • 1 Pound Jumbo Shrimp 21-25 shrimp, peeled, deveined, tail-on or off according to taste preference; see below for shrimp preparation and buying notes
  • 2 Eggs
  • 1 cup Unsweetened Shredded Coconut
  • 1 cup Rice Flour or other gluten-free flour like chickpea flour or gluten-free all-purpose flour
  • 1 teaspoon Salt
  • 4 tbsp Coconut Oil
  • 1 Lime juiced
  • 3 Tbsp Grated Ginger Root
  • ½ cup Gluten-free Tamari
  • ¼ Rice Vinegar
  • 1 Tbsp Agave
  • 2 Tbsp Almond 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.

Video

Nutrition

Calories: 625kcal | Carbohydrates: 49g | Protein: 27g | Fat: 37g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 2885mg | Potassium: 476mg | Fiber: 6g | Sugar: 7g | Vitamin A: 331IU | Vitamin C: 5mg | Calcium: 124mg | Iron: 3mg