This recipe is Whole30, Paleo, Gluten, and Dairy Free.
This Coconut Fried Shrimp is crispy on the outside and tender on the inside and when dipped in the sweet and tangy peach sauce is a shrimp lovers dream come true! You may want to double this recipe for a family of four as it is so delicious and easy to gobble up that the two of us ate the entire batch ourselves! yes, it is that good!
1 lb Shrimp, cleaned and patted dry, I like North Coast Seafood
1/4 cup arrowroot flour
1 egg, whisked in a small bowl
1/2 cup coconut oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1- 2 cups shredded coconut, unsweetened
1 cup peach jam, unsweetened
4 tblsp fresh lime juice
1/2 tsp red pepper flakes
pinch of salt
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Combine all sauce ingredients in a bowl, stir well and set aside.
Heat oil in a fry pan making sure oil is hot.
Dredge shrimp in arrowroot flour then in egg and then in coconut.
Cooking in batches approximately 2 minutes per side or until golden and crisp.
Sprinkle with salt.
Enjoy with dipping sauce!