Coconut Shrimp

Coconut Shrimp

Ingredients:

1/3 cup coconut flour

1/2 tsp salt

1/2 tsp pepper

1 egg, beaten

1/2 cup ritz crackers smushed to crumbs

1 cup shredded sweet coconut

1 pound cooked large shrimp, peeled and divined with tails attached

1/2 cup coconut oil

1/4 cup apricot jam

1/4 cup maple syrup or pure cane syrup (I used cane)

1 tbs orange juice

1 tsp Habanero citrus olive oil (or a spice of your choice to spice up the dipping sauce)

Directions:

Mix the jam, syrup, orange juice, and spice in a small bowl and set off to the side to use as the dipping sauce.

First small bowl mix flour, salt, pepper.

Second small bowl beat egg

Third slightly larger bowl mix cracker crumbs and coconut

Dip the shrimp into the flour, then eggs, and then coconut crumbs and be sure to get as much coconut on the shrimp as possible. Do this to all the shrimp and store on a plate. 

Add oil to cover the bottom of a pan on medium heat. Fry the coconut shrimp but make sure there is space in the pan. You will have to cook them in batches. Cook on each side for 3 minutes. Place cooked shrimp on paper toweled plate until all are cooked. Serve immediately. 

Use the dipping sauce for flavor.

Makes 18 shrimp