This is good. Really good. And I don't really even like seafood (I know...). And it only takes a few ingredients. And it's pretty easy to put together. AND (the final and) you can get this on the table in 30-40 minutes. My kind of dinner!
Most recipes seem to use a base layer of flour. I don't think you need the extra breading (even a gluten-free kind). This is crunchy, slightly spicy, with a mild coconut hit.
- 1 1/2 - 2 cups unsweetened coconut flakes
- 1/4 tsp sea salt
- 1/2 - 1 tsp cayenne pepper (I like it hot, so we went to 1 tsp...if you like it pretty mild, I'd go with 1/2 tsp or even 1/4 tsp)
- 1 egg, beaten
- 1 1/2 lb shrimp, deveined and peeled
- Coconut oil
- In a food processor, combine coconut flakes, salt, and cayenne. Pulse until you have pretty small flakes of coconut - sorta like homemade breadcrumbs. You are not looking for a flour...but my coconut flakes are too big to stick well. Plus, this nicely mixes in the spices. [This step takes 2-3 minutes...it's worth the time and effort.] Pour into a bowl.
- In another bowl, beat the egg.
- Dip shrimp first in the egg and then in the coconut.
- Place each shrimp on a large platter or baking sheet (or a couple of plates - whatever ya got).
- Heat some coconut oil in a pan. Let oil melt and pan heat. Carefully place shrimp into the hot oil. Let cook for a few minutes until browned, then gently flip. Cook until the other side is browned. This only takes a couple of minutes each side.
- Serve and enjoy.