Whole 30 coconut shrimp. In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping. Whole food dieters will love this shrimp and sweet-and-sour dipping sauce. Mix dry ingredients and beat eggs.
This shrimp (prawn) stir-fry is a great midweek meal and you can adapt it to use up whatever leftover vegetables you have in the fridge. That was how I felt when I sampled Yai's Thai Coconut Curry sauces at Expo West in March. Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. You can have Whole 30 coconut shrimp using 7 ingredients and 1 steps. Here is how you cook it.
Ingredients of Whole 30 coconut shrimp
- Prepare 1 lb of shrimp.
- It’s 2 of eggs.
- It’s 1/2 cup of shredded coconut.
- You need 1/2 cup of coconut flour.
- You need 1/2 tsp of chili powder or paprika.
- It’s 1 of salt and pepper to taste.
- Prepare 1 of coconut oil.
It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers. Stir together the sauce ingredients for whichever sauce you're using (see full ingredients list below) and set aside. Using a large skillet, melt the coconut oil over medium heat.
Whole 30 coconut shrimp step by step
- Mix dry ingredients and beat eggs. Dip shrimp in egg and then dry ingredients. Place in oven for 10 to 15 minutes at 400..
Pat the shrimp dry and season. Toss with arrowroot starch until lightly coated. This paleo shrimp scampi is packed with flavor and perfect tossed with zucchini noodles! Baked Keto Coconut Shrimp With Cilantro Lime Dip. Shredded coconut adds a naturally sweet flavor to.