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.
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.
- 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