Do you like piña coladas? How about getting caught in the rain? This probably isn’t as fun as laying on the beach with a rum drink in your hand, but it’s pretty darn close. These paleo coconut shrimp are perfect for a sweet snack or appetizer. The pineapple and coconut combo can be pretty sweet so I add a bit of salt to the shrimp right after cooking.
Also, you may notice I don’t leave the tail on. Okay, okay… it makes a good handle. I get it. But then you have to have a separate bowl of mauled shrimp tails. Not to mention the hassle of trying to get every bit of meat out. Don’t worry, I won’t judge you if you leave the tail on. You classy people you.
- 1 pound raw shrimp – 26/30 count or larger
- 1 egg
- 1/4 cup coconut cream
- 1/2 cup crushed pineapple
- 1/2 cup coconut milk
- 1/4 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- coconut oil (if pan frying)
- Sea salt and pepper for the shrimp (optional)
Peel and de-vein the raw shrimp. In a small bowl let the shrimp sit in 1/2 cup coconut milk. While the shrimp are chillin’ in their bath set up your plates to coat the shrimp. Coconut flour in one plate, whisked egg in another, and shredded coconut in the other.
Dip shrimp in coconut flour > Then egg > Then shredded coconut
Lay in a baking pan and bake at 350 for 10-12 minutes. OR fry in coconut oil in a skillet cooking the shrimp on medium high heat for about 2-3 minutes each side
For the sauce, simply blend the coconut cream and crushed pineapple. You can even use the thick part of the canned coconut milk instead. I find that coconut cream and pineapple together make it too runny.
COOKING TIP: You can either pan fry or bake. I baked these because I had other stuff occupying the stove at the time. But there is less of a chance of them drying out if you fry them in coconut oil on the stove-top rather than the oven.
Also, sorry for getting that Piña Colada song in your head. 😉
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