Coconut Shrimp
- U Serves 4 People
- P Prep: 00:10
- P Cook: 00:10
Nutritional Facts
per 1 serving size (Recipe makes 4 servings)
Amount Per Serving
Calories 321
Calories from Fat 139
% Daily Values*
Total Fat 15.47
23.80%
Saturated Fat 12.66
63.30%
Polyunsaturated Fat 0.67
Monounsaturated Fat 1.01
Cholesterol 132.50
44.17%
Sodium 530.88
22.12%
Potassium 96.50
Total Carbohydrate 28.56
9.52%
Dietary Fiber 10.54
42.16%
Sugars 11.72
Protein 17.28
Vitamin A 0.38%
Vitamin C 2.00%
Calcium 4.19%
Iron 11.15%
* Nutritional Values are estimated and may vary
³ Description
This is a very quick and easy way to make a Paleo Coconut Shrimp. You can also make a sriracha-honey dipping sauce to go along with it!
² Ingredients
- 8 oz, without shell, raw (yield after cooking) Shrimp
- 1 medium Egg
- 2 tablespoon Coconut Oil
- 2 tbsp Honey
- 1 serving (serving = 1/4 cup) Bob's Red Mill Unsweetened Flaked Coconut
- 8 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
- 0.15 serving (serving = 1 cup) Silk Pure Almond Milk - Original
- 4 serving (serving = 1 tsp) Lee Kum Kee Sriracha Chili Sauce
q Directions
1. peel and de-vein shrimp if needed
2. mix together coconut flour and flakes
3. make egg wash (egg + almond milk)
4. dip shrimp in egg wash and then in coconut mixture
5. fry in skillet with coconut oil until golden brown.
For Sriracha-Honey Sauce - Mix equal parts of both
Easy Banana Muffins
Zesty Lemon and Vanilla
Baked Pumpkin Brown Rice
Clean Chocolate Chip Zucchini
Clean Buffalo Chicken Meatballs
Egg Waffle
Sign in via Twitter
Sign in via Google