PALEO COCONUT SHRIMP WITH SWEET & SOUR SAUCE
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Paleo Coconut Shrimp with Sweet & Sour SaucePrep time: 15 mins Cook time: 15 mins Servings: 4
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Ingredients:
SWEET & SOUR SAUCE
- 5 Tbsp. raw honey
- 2 Tbsp. vinegar
- 1/3 cup water (or more if needed)
- 1 Tbsp. arrowroot powder
- 2 Tbsp. coconut aminos
- 1 1/2 Tbsp. tomato paste
- Dash red pepper flakes (optional)
COCONUT SHRIMP
- 1 lb. large shrimp (about 15), peeled, deveined and butterflied, tails on
- 1 large egg, whisked
- 1/2 cup almond flour
- 1/2 cup chicken broth
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 2 cups unsweetened shredded coconut
- Bacon fat/lard or tallow (for frying)
- Lemon wedges (for serving, optional)
Equipment:
- Small saucepan
- Measuring cups
- Measuring spoons
- Stirring spoon
- Cutting board
- Kitchen knife
- 2 medium sized mixing bowls
- Cooling rack
- Medium skillet
- Kitchen tongs
- Paper towel lined plate
Directions:
TO MAKE THE SWEET & SOUR SAUCE
1. Place all ingredients in a small saucepan and stir. Place over medium heat and stir continuously until mixture has thickened. Add more water if desired. Set sauce aside.
TO MAKE THE COCONUT SHRIMP
1. Place the egg, almond flour, broth, sea salt and ground black pepper in a medium sized bowl and stir until well combined. Place the shredded coconut into another medium sized bowl.
2. Hold the shrimp by the tail and dip it fully into the batter, and then roll the shrimp in the shredded coconut. Place the shrimp on a cooling rack and continue to dip the remainder of the shrimp. Set in the fridge until ready to cook.
3. Place enough fat in a medium sized skillet in order to cover about 1/2" up the side of the pan. Place the pan over medium-high heat and allow the fat to get hot. Place the shrimp in the pan and cook about 2 minutes on each side or until golden brown (you may need to cook them in batches). Transfer to a paper towel lined plate to drain any excess fat, then serve with sauce and lemon wedges (optional).
SWEET & SOUR SAUCE
- 5 Tbsp. raw honey
- 2 Tbsp. vinegar
- 1/3 cup water (or more if needed)
- 1 Tbsp. arrowroot powder
- 2 Tbsp. coconut aminos
- 1 1/2 Tbsp. tomato paste
- Dash red pepper flakes (optional)
COCONUT SHRIMP
- 1 lb. large shrimp (about 15), peeled, deveined and butterflied, tails on
- 1 large egg, whisked
- 1/2 cup almond flour
- 1/2 cup chicken broth
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 2 cups unsweetened shredded coconut
- Bacon fat/lard or tallow (for frying)
- Lemon wedges (for serving, optional)
Equipment:
- Small saucepan
- Measuring cups
- Measuring spoons
- Stirring spoon
- Cutting board
- Kitchen knife
- 2 medium sized mixing bowls
- Cooling rack
- Medium skillet
- Kitchen tongs
- Paper towel lined plate
Directions:
TO MAKE THE SWEET & SOUR SAUCE
1. Place all ingredients in a small saucepan and stir. Place over medium heat and stir continuously until mixture has thickened. Add more water if desired. Set sauce aside.
TO MAKE THE COCONUT SHRIMP
1. Place the egg, almond flour, broth, sea salt and ground black pepper in a medium sized bowl and stir until well combined. Place the shredded coconut into another medium sized bowl.
2. Hold the shrimp by the tail and dip it fully into the batter, and then roll the shrimp in the shredded coconut. Place the shrimp on a cooling rack and continue to dip the remainder of the shrimp. Set in the fridge until ready to cook.
3. Place enough fat in a medium sized skillet in order to cover about 1/2" up the side of the pan. Place the pan over medium-high heat and allow the fat to get hot. Place the shrimp in the pan and cook about 2 minutes on each side or until golden brown (you may need to cook them in batches). Transfer to a paper towel lined plate to drain any excess fat, then serve with sauce and lemon wedges (optional).
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