Wheat-free Coconut Shrimp
If you're looking for a delicious wheat-free dish, try this recipe for Coconut Shrimp. It's a perfect combination of crispy shrimp and sweet coconut flavor, and it's gluten-free!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
Instructions
- In a bowl, mix the shredded coconut, almond flour, salt, and black pepper.
- In another bowl, beat the eggs.
- Dip each shrimp in the beaten eggs, then coat with the coconut mixture.
- Heat oil in a pan over medium heat and fry the coated shrimp until golden brown, about 2-3 minutes per side.
- Remove the shrimp from the pan and place them on a paper towel to drain excess oil.
- Serve the coconut shrimp hot with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Mixing bowl Frying pan Tongs Paper towels
Tools
Knife Cutting board Whisk
Serving suggestions
Serving suggestions: Serve with a side of mango salsa or a tangy dipping sauce.
Tips & tricks
Tips: Make sure the oil is hot enough before frying the shrimp to ensure a crispy coating.
Cost
$15