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Coconut Shrimp

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Even my “I don’t like coconut” family members liked this crispy, healthy coconut shrimp dish!  I served them atop Rainbow Veggie Pad Thai and it was delightful.

Healthy Coconut Shrimp

Coconut Shrimp

Author: Heidi Boortz
Servings : 4

Ingredients

  • 1 lb shrimp jumbo preferred, tail-on
  • 1/2 cup 100% whole grain breadcrumbs gluten free is fine
  • 1 cup unsweetened coconut
  • 2 egg beaten
  • 1 cup 100% whole grain flour or coconut flour
  • 4 Tbsp coconut oil

Instructions

  • Heat oil in large skillet until melted and hot. Combine breadcrumbs and coconut in a blender or food processor. Process to fine crumbs. Place in a shallow dish.
  • Add beaten eggs to another shallow dish. Add flour to a third shallow dish.
  • Dredge each shrimp in flour, then egg, then breadcrumbs. Add to hot oil and cook 2-3 minutes per side or until golden brown on the outside and opaque throughout. Place on paper towels to drain.

Notes

NOTE: For gluten free, be sure to use gluten free breadcrumbs and flour.
Tried this recipe?Let us know how it was!
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