Yea I said it, quadruple coconut… which is an interesting route for me since I’m not really a coconut fan, but these are might tasty and packed with protein. Shrimp are a great finger food for everything from snacktime to fancy appetizers and these guys are pretty fun to make with a buddy so get cookin’ and dig in!
1 lb (31-36 ct) fresh large shrimp, cleaned and deveined (tails on)*
1.5 cups unsweetened coconut milk
1/2 cup coconut flour
2 whole eggs
3/4 cup shredded unsweetened coconut
10+ oz vegetable oil (for frying)
1/2 cup coconut oil (for frying)
1/2 lemon, juiced
Rinse shrimp with very cold water, drain and place in a large bowl. Season shrimp with 2 tsp of Cocky Cajun Seasoning, cover with 1.5 cups coconut milk and a squirt of lemon juice, mix gently. Let marinate for at least 30 minutes up to 1 hour. You will need three more small-medium bowls and a plate for the “assembly line”: in the first bowl, combine the coconut flour, chipotle powder, red pepper flakes, and 2 tsp Cajun seasoning and stir gently. In the second bowl, crack two large eggs and whisk thoroughly. Finally, combine the shredded coconut, salt, and pepper in the third bowl.
Here’s your assembly line: one at a time, remove shrimp from the coconut milk > lightly coat with the seasoned coconut flour > coat with whisked eggs > dredge through the shredded coconut. Set aside on a clean plate.
Fill a deep (about 3″) medium-sized nonstick pan with at least 10 oz of vegetable oil and 2-3 tbsp of coconut oil – the pan should be slightly more than half full of oil. Heat on medium-high to 350* (this takes about 10 minutes). In small batches, about 3-4 at a time, gently place the shrimp in the hot oil and fry for about 1.5 – 2 minutes, flipping them over after the first minute. Remove to a clean plate.
Optional: Combine mayonnaise and sriracha in a small bowl, mix well – we call this “Cocky Mayo” and it makes for the perfect spicy sauce with these sweet shrimp.
*If you order from FreshDirect, or are able to at your regular grocery, always go for the sustainable seafood to help keep our oceans healthy, vibrant, and full of fish.