Crispy Coconut Shrimp (Edit recipe)

The best appetizer to remind you of summer or traveling. They make a great appetizer or an addition to a fish dinner as a fun topping with fish & chips.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	752
Fat:	40 g
Carbohydrates:	65 g
Protein:	24 g
Cholesterol:	220 g
Sodium:	854 mg
Fiber:	2 g
Sugars:	0 g
Calculated for total recipe.

by Mindful Miller

View original recipe

Serves: 3-4

Ingredients

1 lb Raw Shrimp, large
1 cup Superfine White Rice Flour, for gluten free (or all purpose flour)
1 Tbsp Garlic Powder, or onion powder
Salt and Pepper, to taste
1 Egg, whisked with a splash of water or milk
1/2 cup Coconut Oil
pinch Chives, dried (optional)
pinch Paprika, (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Defrost the shrimp in cold water and peel if they have shells. Pat dry with paper towel to remove excess liquid so the batter sticks better.
Divide the rice flour or flour into two separate plates, mixing with garlic powder and other spices you want to add.
Whisk the egg/water in a small bowl.
Then set up your stations, first being one the rice flour plates, second the bowl with egg then lastly your other plate of four.
Take 1 shrimp at a time, then dredge in flour mix gently, then put in egg mix, then lastly coat in rice flour again. Continue this process until all are done.
To cook shrimp: on medium heat, warm a large sauté pan generously covered in coconut oil.
Cook shrimp each side about 3 - 4 minutes until golden brown. Key is not to overcrowd the pan and use good quality coconut oil so they don't burn and turn out crispy.
Season with salt and pepper - fresh ground.