COCONUT SHRIMP

Throughout our travels in Florida, there has been a constant theme that we have found from North to South, West coast to East coast…fresh seafood!

While we were traveling through Tarpon Springs, we saw the coolest local fish shop, Pelican Point Seafood. They are located right on the Tarpon Bayou and run their own fishing boats. There are actually conveyor belts built into the rear of the store where fishing boats can unload fresh deliveries. Having spent my entire life living in Minnesota/Wisconsin, it was really unique to see that. The variety of fresh and frozen seafood for sale was amazing and decently priced. Although we didn’t make a purchase, it was fun to window shop.

We don’t dine out very often, so our next seafood experience wasn’t until an entire month later. We were in North Naples and went out to eat at Buzz’s Lighthouse, where they offer outdoor seaside dining. It is here that we shared a coconut shrimp appetizer that inspired this recipe. This appetizer was so delicious. It smelled like mini doughnuts as it was delivered to the table. Between the sweet batter, deep fryer, and the candy-like sweet chili sauce that was served with it, this was by no means a healthy seafood dish. But it was a delicious treat and we indulged. I took a stab at making a healthier version…

INGREDIENTS:

  • one pound of large or jumbo shrimp, raw with tail
  • 4 tbl super fine almond powder
  • 4 tbl unsweetened coconut flakes
  • one egg
  • salt
  • pepper
  • 2 tbl coconut oil, divided

Time needed: 30 minutes.

PREP TIME: 20 minutes
COOK TIME: 5-10 minutes
SERVINGS: 4

INSTRUCTIONS:

  1. Peel and devein the shrimp.  Rinse under cold water to remove any remaining shell bits or vein residue.  Blot dry with paper towel and set aside.

  2. Mix the almond flour with the coconut flakes in a small bowl and set aside.

  3. Lightly beat one egg in a small bowl and set aside.

  4. Season both sides of shrimp with salt and pepper.  One at a time, dip the shrimp in the egg to coat and let excess egg drip off.  Then, immediately dredge in the coconut/almond mixture to fully coat.  Set breaded shrimp on a clean, dry plate.  Repeat with all shrimp until all shrimp are breaded.

  5. Heat a large skillet over medium/high heat and add one tablespoon of coconut oil.  Once your pan is barely smoking hot, add one shrimp. You should hear a sizzle.  If you don’t, let the pan heat up longer before adding the remaining shrimp.  Add shrimp in a single layer careful not to overcrowd the pan. After 2 minutes or so, flip each shrimp over to cook other side.  Add the remaining tablespoon of oil directly to all areas of the open pan (not on shrimp) and cook for another 2 minutes.  Avoid moving the shrimp in pan except for the single flip to ensure the breading stays on.