Coconut Shrimp with Sriracha Mayo

We’ve remade classic coconut shrimp without the traditional white flour and bread crumbs.
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Coconut Shrimp with Sriracha Mayo and Coconut Curry Broccoli Rice recipes

Coconut Shrimp with Sriracha Mayo over Coconut Curry Broccoli Rice

Use it as a hearty snack or appetizer, or pair it with our Coconut Curry Broccoli Rice to make a complete meal.

COCO-TROVERSY: Recent reports from the American Heart Association warning that the saturated fat in coconut raises cholesterol had the wellness world aquiver, but several studies have disproved the connection between heart disease and sat fat. In fact, coconut contains healthful properties including lauric acid, a saturated fatty acid with immune-boosting and antibacterial properties.

  • Duration
  • Prep Time
  • 6Servings

Ingredients

SAUCE

  • ¼ cup avocado oil mayonnaise

    2 tsp sriracha

    2 tsp coconut aminos

    1 tsp fresh lemon juice

SHRIMP

  • ¾ cup unsweetened finely shredded coconut (TRY: Let’s Do Organic Shredded Coconut; if using a brand that is not finely shredded, pulse in a food processor to chop)

    6 tbsp almond flour

    1¼ tsp sea salt, divided

    ½ tsp garlic powder

    ¼ tsp ground black pepper

    2 large eggs

    1½ lb large shrimp, peeled and deveined

    avocado oil, for frying

Preparation

1. Make sauce: In a small bowl, combine all ingredients. Cover and refrigerate. (MAKE AHEAD: You can make sauce up to 2 days ahead. Keep covered and refrigerated.)

2. Make shrimp: Preheat oven to 200ºF; line a large baking sheet with a metal rack. In a shallow bowl, combine coconut, almond flour, 1 tsp salt, garlic powder and black pepper; whisk to mix well. In a separate bowl, whisk eggs until well blended. Pat shrimp dry thoroughly and season with remaining ¼ tsp salt. Dip shrimp in egg mixture, then dredge in coconut mixture.

3. Heat ⅛ inch avocado oil in a medium skillet on medium. Working in batches, add shrimp to skillet and cook until golden on underside, 2 to 3 minutes. Carefully turn with tongs and cook on other side until cooked through and golden, about 2 minutes longer. Place shrimp on lined baking sheet and keep warm in oven while you cook remaining shrimp. Use a slotted spoon to remove coconut from skillet between batches as needed to prevent burning, and add more oil if needed. Serve shrimp with sauce on the side.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 334
  • Carbohydrate Content: 5 g
  • Cholesterol Content: 207 mg
  • Fat Content: 26 g
  • Fiber Content: 3 g
  • Protein Content: 22 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 627 mg
  • Sugar Content: 2 g
  • Monounsaturated Fat Content: 13 g
  • Polyunsaturated Fat Content: 3 g