++mlmtgg++

ColindaP

I didn't want to ruin the fried stuff thread with any suggestions of healthiness, but I have a paleo coconut shrimp recipe that doesn't use flour or corn meal or grains to batter the shrimp, if you want it :-) Still fried though. In coconut oil. Mmmmm. Coconut oil.

eminbmore

::butting in:: OOOOhhhh, I want that recipe! Please

surfergirlkona

uhhhh share please

ColindaP

1/2 lb shrimp

1c unsweetened coconut flakes

1/2c almond flour (also called almond meal)

1/4t salt

2 eggs

Coconut oil for frying.

Mix almond flour, coconut and salt together in a bowl. Whisk eggs in another bowl. Dip shrimp in eggs, then roll in coconut/almond flour mixture. Fry in coconut oil.

Alternatively if you want a more thickly battered shrimp, you can mix the almond flour with water to make a batter, dip the shrimp in that and then roll in coconut. 

Mmmmm. If you get organic virgin coconut oil, you get a fuller coconut flavor than with non-organic non-virgin coconut oil.

Also, another note about coconut oil - as weird as it sounds, cooking scrambled eggs in coconut oil is amazing. 

mlmtgg

wow! Thanks. I'm always a scaredy-cat-fryer-- how much oil do you use in pan? just pan fry or deep fry?

This is the cooking light recipe I do for baked - no flour but does use corn starch - and turns out really well. it's served with Pineapple salsa: 

Ingredients

• Shrimp:
• 28  large shrimp (about 1 1/2 pounds)
• 1/3  cup  cornstarch
• 3/4  teaspoon  salt
• 1/2 to 3/4  teaspoon  ground red pepper
• 3  large egg whites
• 1 1/2  cups  flaked sweetened coconut
• Cooking spray
• 
  Salsa:
• 1  cup  finely chopped fresh pineapple
• 1/3  cup  finely chopped red onion
• 1/4  cup  finely chopped fresh cilantro
• 1/4  cup  pineapple preserves
• 1  tablespoon  finely chopped seeded jalape?o pepper
• 1 1/2  tablespoons  fresh lime juice
• 1/4  teaspoon  black pepper

Preparation

Preheat oven to 400?.

To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400? for 20 minutes or until shrimp are done, turning after 10 minutes.

To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.

 

ColindaP

You could definitely sub almond flour or coconut flour for the corn starch in your recipe.

I pan fry my coconut shrimp b/c I don't have a fryer. But I kind of do a hybrid deep fry /pan fry and put a good solid one half to one inch depth of coconut oil in the pan.