Coconut Fried Shrimp & Sauce

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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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!

INGREDIENTS

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

SAUCE:

1 cup peach jam, unsweetened

4 tblsp fresh lime juice

1/2 tsp red pepper flakes

pinch of salt

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

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!

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