Ultra Crispy Fried Coconut Shrimp (with a Piña Colada Sauce!)

A healthier version of Red Lobster’s Parrot Bay Coconut Shrimp Recipe that is made with unsweetened shredded coconut, Panko bread crumbs, and then lightly pan-fried in coconut oil. Serve them with an easy pineapple and yogurt dipping sauce for dinner or in tacos for a quick lunch!

RECIPE: https://www.evolvingtable.com/easy-co...

INGREDIENTS

1 lb. shrimp peeled and deveined, tails on or off
⅓ cup flour gluten free 1-to-1 blend
½ tsp. paprika
¾ tsp. salt divided
¼ tsp. black pepper
1 large egg
1 Tbsp. milk almond or cashew
¾ cup unsweetened coconut finely shredded
½ cup Panko bread crumbs gluten-free
¼ - ½ cup coconut oil

Pineapple Dipping Sauce:
⅓ cup yogurt plain, Greek, or dairy-free
¼ cup crushed pineapple canned, drained
2 Tbsp. unsweetened coconut finely shredded
2 tsp. sugar or coconut sugar
⅛ - ¼ salt to taste

INSTRUCTIONS

Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.

Whisk together egg and milk in a medium-sized shallow bowl.

Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.

Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.

Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.

Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking. (You'll know this when they start to curl up!) Remove cooked shrimp and place on a paper towel to drain excess oil. Repeat this step with remaining shrimp.

Pineapple Dipping Sauce:

While shrimp are cooking, combine creamy pineapple dipping sauce ingredients in a medium-sized bowl. Stir until combined.

Serve shrimp immediately with creamy pineapple dipping sauce and enjoy!

RECIPE NOTES
Shrimp that are a 20-24 count size are recommended. You can use large or smaller, but make sure to adjust cooking time accordingly.

If you use smaller shrimp, you may run out of the coconut/breadcrumb mixture. If this happens, simply add additional coconut and breadcrumbs in a 3:2 ratio with a pinch of salt and continue breading your shrimp.

If oil looks brown after cooking a batch or two, drain coconut oil and add an additional 1-2 tablespoons of coconut oil.
Website: https://evolvingtable.com