I’m a huge fan of coconut shrimp, but the restaurant kind always uses regular flour. I’ve been searching for a good recipe and I think I found a good start with the recipe featured on Healthstartsinthekitchen.com. It was a messy operation that I want to make a few tweaks to. But a great place to start.
I’ve already made a couple modifications, but I think next time I’m going to try dipping the shrimp in milk, and then the dry ingredients instead of trying to make a wet batter and then adding the shredded coconut.
- 2 pounds of thawed shrimp
- 2 cups shredded coconut or coconut flakes
- ½ cup coconut milk
- ⅓ cup coconut flour
- ⅓ cup arrowroot powder
- 1 Tbsp coconut sugar
- ½ tsp salt
- ½ tsp black pepper
- coconut oil, or sunflower oil for frying
- Combine coconut flour, arrowroot powder, salt, and black pepper in a medium bowl. Add in coconut milk and to make a batter.
- Get out a plate and cover with a thin layer of the shredded coconut.
- Using your fingers coat each each shrimp in the batter. Then dip into the shredded coconut to coat well. Set aside until ready to fry.
- Once all shrimp are ready pan fry on medium heat in batches until golden brown on both sides. Let cool on a cooling rack then serve.