When it comes to elevating the humble shrimp into a gourmet experience, the tantalizing marriage of almonds and coconuts takes its flavor to new heights. This dish not only appeals to the palates of food enthusiasts and seafood lovers, but its use of healthy fats aligns with the priorities of those following a paleo lifestyle. Let's hop to and find out how to whip up a delectable Almond and Coconut Fried Shrimp dish in your own kitchen.
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Almond and Coconut Fried Shrimp
The surge of popularity in the almond and coconut duo can likely be attributed to the paleo diet. Advocates of this eating plan sing the praises of the nutritional benefits that these natural and unprocessed foods offer. This resurgence has not only influenced home cooking but has also made its way into fine dining establishments.
Imagine making these amazing paleo fried shrimp with a Cucumber Mango Salad or Creamy Cucumber Chive Salad. Amazingly delightful summer meal.
Ingredients
Serves: 4 Prep Time: 1 hour 45 minutes Cook Time: 4 minutes
- 1 cup coconut flour
- 4 eggs
- 2 cups coconut milk
- 12 raw jumbo shrimp, peeled and deveined
- 1 ½ cups slivered almonds
- 6 cups coconut oil, for frying
- A pinch of salt
How to Make Almond and Coconut Fried Shrimp
Combine the coconut flour with a pinch of salt in a bowl and the eggs with the coconut milk in another bowl. Also place the slivered almonds in a separate bowl.
Dip each shrimp in the liquid mixture, than in the coconut flour mixture and finally in the slivered almonds, pressing well to make the almonds stick.
Place the coated shrimp on a sheet of wax paper, on a plate and place in the freezer to set for about 1 ½ hours.
When ready to fry the shrimp, heat the coconut oil in a large pot until the oil reaches 350 F. Monitor the temperature closely and be very careful with the hot oil at this point.
Remove the shrimp from the freezer and fry them, operating by batches, until the exterior turns golden brown, about 4 minutes.
Transfer the fried shrimp to a plate and pat them dry with paper towels.
Make sure the oil returns to 350 F before doing the next batch.
Serve with a simple salad and with your favorite dipping sauce.
More Shrimp Recipes
If you love shrimp as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Shrimp Fajita Bake Recipe
- Buffalo Shrimp Recipe
- Spicy Shrimp Recipe
- Cajun-Style Shrimp Recipe
- Sweet Lemon Shrimp Recipe
📖 Recipe
Almond and Coconut Fried Shrimp
Ingredients
- 1 cup coconut flour
- 4 eggs
- 2 cups coconut milk
- 12 raw jumbo shrimp peeled and deveined
- 1 ½ cups slivered almonds
- 6 cups coconut oil for frying
- 1 pinch salt
Instructions
- Combine the coconut flour with a pinch of salt in a bowl and the eggs with the coconut milk in another bowl. Also place the slivered almonds in a separate bowl.1 cup coconut flour, 4 eggs, 2 cups coconut milk, 1 pinch salt, 1 ½ cups slivered almonds
- Dip each shrimp in the liquid mixture, than in the coconut flour mixture and finally in the slivered almonds, pressing well to make the almonds stick.12 raw jumbo shrimp
- Place the coated shrimp on a sheet of wax paper, on a plate and place in the freezer to set for about 1 ½ hours.
- When ready to fry the shrimp, heat the coconut oil in a large pot until the oil reaches 350 F. Monitor the temperature closely and be very careful with the hot oil at this point.6 cups coconut oil
- Remove the shrimp from the freezer and fry them, operating by batches, until the exterior turns golden brown, about 4 minutes.
- Transfer the fried shrimp to a plate and pat them dry with paper towels.
- Make sure the oil returns to 350 F before doing the next batch.
- Serve with a simple salad and with your favorite dipping sauce.
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