Crispy Coconut Shrimp with Sriracha Dipping Sauce
Yield: 16 shrimp or 2 generous servings / Level: Easy
Prep Time: 20 minutes / Cook Time: 10 minutes / Total Time: 30 minutes
This coconut shrimp is gluten-free, keto and incredibly easy to make! Pan fried in heart healthy avocado oil to make it extra crispy! Served with a tangy and spicy dipping sauce that compliments the coconut flavor perfectly.
Coconut Shrimp Ingredients:
16 jumbo shrimp, deveined and shells removed, except the tail.
1/2 cup coconut flour (I used a a whole cup and it was way too much… no need to be wasteful).
3/4 cup unsweetened shredded coconut
1 egg
1 tsp onion powder
1 tsp garlic powder
1 tsp fresh ground black pepper
1/2 tsp salt
Avocado oil for frying (or any high heat oil)
Sriracha Dipping Sauce Ingredients:
1/4 cup mayonnaise, I used Sir Kensington’s avocado oil mayonnaise.
1 Tbsp Sriracha hot sauce.
Juice of half a lemon
1 small garlic cloves, minced
Salt and Pepper to taste
Start by making the dip so the ingredients can all meld together while you are cooking the shrimp.
In a small bowl combine all the ingredients.
Using a lid or plastic wrap, cover the top of the bowl and place in the refrigerator.
Take a sheet pan and line it with a brown paper bag or paper towels. Place cooking racks or grates on top. This is where your fried shrimp will go to allow excess oil to drip off. If you do not have the cooling rack/grates, you can place the fried shrimp directly on the paper bag or paper towels.
In a cast iron pan, or a heavy bottom pan, heat oil to about 375°F. You want the oil to come up to about 1/4” - 1/2” in the pan. Just enough to submerge half of the shrimp while it’s laying on its side.
In a small bowl, whisk the egg with a splash of water, set aside.
Place shredded coconut on a plate or in a shallow bowl, set aside.
On a separate plate or shallow bowl, mix together coconut flour, onion powder, garlic powder, salt and pepper.
Set up your dredging station:
Shrimp —> Coconut Flour —> Egg Wash —> Shredded Coconut —> Into Hot Oil
Make sure to fully coat the shrimp at each step and allow for excess flour/egg/coconut to fall off shrimp before placing in the next station.
I coated half of the shrimp before placing them in the oil. This allowed me to fry the shrimp in two batches. I was able to fit 8 shrimp in the pan at once without crowding the pan. If you have a smaller pan, do smaller batches.
I have this cool flat screen that prevents hot oil splattering all over your kitchen.
Fry shrimp for about 2 minutes on each sides, or until golden brown.
While the first batch is frying, prepare the second batch.
Place shrimp on the sheet pan you prepared earlier to catch the excess oil.
Fry your second batch following the same instructions.
Remove the dipping sauce from refrigerator, taste for seasoning, and place in your desired serving dish.
Enjoy!
Coconut Shrimp
Sriracha Dip
