Ingredients
- 2 Tablespoons of coconut flour (14 g)
- 1/2 cup of coconut flakes (32 g)
- 7oz of shrimp (196 g)
- vegetable oil, for frying
- salt
- lime wedges, to serve
Recipe Description
DESCRIPTION: Don’t shy away from deep-frying at home. It’s a lightning-quick way to whip up appetizers, including this AIP coconut lime shrimp recipe.
Ideally, you’ll have your own deep fryer. It’s safer than a pot, you can regulate the temperature better, and many models allow you to filter the oil for future use.
If not, a large cast iron Dutch oven might do the trick. Make sure it’s large enough to submerge the food without filling it more than halfway with oil. You’ll also need a thermometer to monitor the oil temperature.
Once you have a suitable vessel for frying, think about which oil is appropriate for the task. I chose vegetable oil for this recipe. It has a high smoke point (between 400 and 450°F) and a neutral flavor.
You should also have everything set up and ready to go before you crank up the heat. In this case, have the shrimp cleaned, dipped in coconut, and next to your fryer.
If you double or triple the recipe, fry the shrimp in batches, making sure the oil is at the right temperature before adding more shrimp.
Once you’ve hit the proper temp of between 375°F and 400°F, do not walk away! Deep-frying is not a “set it and forget it” meal. Grease fires are no joke.
If you do see smoke, turn the heat off immediately. That’s your warning that a grease fire is imminent.
Recipe Directions
- Combine the coconut flour and coconut in a bowl. Add the shrimp and press the coconut into the shrimp well.
- Heat oil for deep-frying the shrimp. Place a shrimp on a slotted spoon and place in the oil. Fry for 1-2 minutes. Remove with the slotted spoon and place on a tray or plate lined with paper towel.
- Serve warm, seasoned with salt and a generous squeeze of lime.
