Triple Delicious Coconut Shrimp

We took a little weekend trip to Madison, WI to visit with family.  Being in the land o beer, cheese and bratwurst poses some dilemmas for the Paleo inclined that happen to love beer, cheese and bratwurst.  My will power held out, for the most part.  I enjoyed a couple local beers with my brother over a steak dinner at Alchemy.  Otherwise, I really stuck to Paleo eating the whole trip.  For the record, the beer was absolutely delicious and is something I really miss.  So, on occasion, I’ll partake in a good beer or two. But, it has to be really good beer and I won’t make a habit of it.

When we got back home, there was no food in the house.  That is another Paleo dilemma, since most prepared foods just don’t make the Paleo cut.  For some reason we had coconut shrimp on the brain and came up with a pretty quick and delicious recipe.

1 lb of peeled and deveined jumbo shrimp (Whole foods has fresh and frozen, don’t even bother with the small ones)

1/2 cup coconut oil

1 1/2 cups coconut flour

1 cup shredded organic coconut

1/2 tsp sea salt

2 eggs

Rinse shrimp in cold water and pat with paper towel to dry them a bit. Set up three bowls 1) coconut flour mixed with sea salt, 2) whisked egg, 3) shredded coconut

Start heating a large pan on the stove with the coconut oil.  While that is heating, you can start prepping the shrimp for the pan.  Coat the shrimp in the coconut flour, then dip into the egg, then coat with the shredded coconut.  Lay the coated shrimp into the pan and flip every 2 min until both sides are golden.  Set the cooked shrimp on a paper towel lined plate to drain the excess oil, lightly salt and enjoy.

A lb of shrimp was more than enough for two people and seemed very gluttonous at the time, but it was delicious.




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