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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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