Healthy Coconut Shrimp
OK does anyone else LOVE coconut shrimp and crave it whenever you’re on vacation?! Obviously many of us won’t be going on vacation anytime soon (writing this during COVID-19), however, summer is just around the corner and it’s the perfect dish for any summer meal! This healthy coconut shrimp is so AMAZING and I love pairing it with my broccoli slaw and it’s the PERFECT treat!
Healthy Coconut Shrimp Breakdown!
These coconut shrimp of course are not fried, completely refined sugar free – something that is pretty much unheard of/un-find-able when ordering out at a restaurant! That’s what I love about this. Here’s what I did to ensure that was the case: 
- Shrimp: For the shrimp, it’s best to start out with raw shrimp. You can call ahead of time to a fish market and ask them to de-shell and de-vein them ahead of time for you, OR you can do it yourself at home. YouTube it to get specific directions. I also will always suggest that you splurge on wild shrimp if that’s an option to you vs. farm raised.
- Base Coating:For the base coating, I opted to use egg, as well as a combination of lemon juice and monk fruit maple syrup. I find that this adds the perfect freshness from the citrus as well as just a hint of sweetness that is needed!
- Coconut Coating: For the coconut coating, I used a mixture of shredded unsweetened coconut flakes (important to ensure you get unsweetened), as well as pulverized Simple Mill’s Almond Flour Crackers. The sweet/salty combo is to die for! You can use any crackers, but those are my favorite!
Additionally, I love to serve these with the Primal Kitchen Mango Jalepeno BBQ sauce, or you can make a home made sauce with a combo of sriracha, yogurt and some maple syrup. If you’re a fan of seafood recipes, be sure to also checkout my crispy fish tacos – they’re to DIE for!
Best Ever Coconut Shrimp Specifics
This amazing coconut shrimp is 218 calories per serving (based off of 3 servings), 11g fat, 9g carbs, 2g fiber 1g sugar & 21g protein! Typical coconut shrimp has up to 21g sugar!! How crazy!
Healthy Coconut Shrimp
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Ingredients
- 1/2 lb raw, deveined & shelled shrimp
- 1/4 cup almond flour crackers, pulverized
- 1/4 cup unsweetened coconut shreds
- 1 lemon, juiced
- 1 tbsp monk fruit maple syrup
- 1 egg
- 2 tsp avocado oil
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Instructions
Shrimp Time!
- In a small bowl, whisk together the egg, lemon juice and maple syrup.
- In another bowl, add your coconut and almond flour crumbs (I pulverize in a food processor) and mix well.
- Take each of your shrimp, dip first in the liquid mixture (allow excess to drip off) and then into the coconut/almond cracker mixture. Place on a plate.
- Continue step three until all shrimp are coated.
- In a large skillet, add avocado oil and turn to medium heat.
- Once heated, add all of your shrimp.
- Allow to cook for about 5 minutes, flip and cook for another 5. Shrimp should be white (no longer translucent when done.
- Serve and enjoy!
Healthy Coconut Shrimp
Print This
Ingredients
- 1/2 lb raw, deveined & shelled shrimp
- 1/4 cup almond flour crackers, pulverized
- 1/4 cup unsweetened coconut shreds
- 1 lemon, juiced
- 1 tbsp monk fruit maple syrup
- 1 egg
- 2 tsp avocado oil
Instructions
Shrimp Time!
- In a small bowl, whisk together the egg, lemon juice and maple syrup.
- In another bowl, add your coconut and almond flour crumbs (I pulverize in a food processor) and mix well.
- Take each of your shrimp, dip first in the liquid mixture (allow excess to drip off) and then into the coconut/almond cracker mixture. Place on a plate.
- Continue step three until all shrimp are coated.
- In a large skillet, add avocado oil and turn to medium heat.
- Once heated, add all of your shrimp.
- Allow to cook for about 5 minutes, flip and cook for another 5. Shrimp should be white (no longer translucent when done.
- Serve and enjoy!
