COCONUT SHRIMP
One of my husband’s favorite dishes is coconut shrimp, but I rarely make it for him at home because it’s usually battered and fried. I remember the first time he ordered it—I think we were at an Outback Steakhouse—and I found it strange (in a really charming way): Here’s a dish that I don’t ever think about, and it’s one of his favorites. Getting to know someone is fascinating. Here’s my recipe for Paleo coconut shrimp, which I make for my husband whenever I think about that date we had back in college. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 15 minutes
2 to 3 pounds shrimp, peeled and deveined, tails on
2 eggs, whisked
1 tablespoon tapioca starch
1 cup shredded unsweetened coconut
Salt
Freshly ground black pepper
1 tablespoon coconut oil
- Butterfly the shrimp by slicing them down the back so they open a bit.
- In a small bowl, whisk the egg and tapioca starch together. Pour the coconut into another small bowl. Dip the shrimp into the egg mixture. Let any excess drip off, and then dip them into the coconut to coat them. Season with salt and pepper.
- In a large skillet over medium heat, heat the coconut oil. Working in batches so you don’t crowd the pan, fry the shrimp for 3 to 5 minutes, or until they are pink and the coconut is lightly browned. Keep cooked shrimp warm by placing them in an oven-proof dish and into a 200°F oven.
- Serve immediately.
VARIATION 1 COCONUT SHRIMP WITH MANGO SAUCE: Make the apricot sauce (see here) with mangos instead of apricot for a sweeter result. Pour the sauce into a ramekin or small dish, and serve alongside the coconut shrimp.
VARIATION 2 COCONUT SHRIMP WITH COCKTAIL SAUCE: Mix half of a 14.5-ounce can diced tomatoes with 2 tablespoons tomato paste, ¼ cup horseradish, and the juice of half a lemon. Season with salt and pepper, and serve with the shrimp.
