Coconut Crusted Shrimp

In case you haven’t noticed, I am big on quick, easy, and simple weeknight meals. As much as I love cooking, after a full day of work I usually just don’t have a whole lot of energy left to spend in the kitchen! There is a time and place for creativity, effort, and lengthy ingredient lists, but that is not after a long day at work! The good news is that GREAT tasting, healthy food doesn’t need to be time consuming!

This Coconut Crusted Shrimp is no exception. With a short list of ingredients and just a little prep work, this meal can be ready to devour in just about 30 minutes.

First up, I prepped the sides-Sweet Potato Fries and Brussels Sprouts.

…using my newest secret weapons for flavor:

I popped the sides into the oven at 400º for about 30 minutes, turning everything at 15 minutes.

Now onto the main attraction!

Ingredients:

• 1 lb shrimp (Again, Trader Joe’s, in their freezer section) I took the tail off for easier consumption, but you could leave them on if that is your preference!
• 1 cup shredded coconut  (make sure it is unsweetened)
• 1/3 cup coconut flour
• 1 cup coconut oil, divided into two 1/2 cups
• 1 large egg
• about 1 tsp salt, pepper, & garlic powder

Instructions:

1. In a bowl, mix together shredded coconut, coconut flour, and seasonings.
2. Get your assembly line, well, assembled. (I ended up just pouring the egg into the shrimp bowl for an even coat over all of the shrimp.)
3. Depending on the size of your pan, heat up about 1/2 cup of the coconut oil on medium heat. (More or less depending on the surface area, but you want to have a shallow layer of oil over the entire pan.)
4. One at a time, take each shrimp and coat it with the coconut mixture on each side.
5. Carefully place them onto the hot oil. By the time the pan is full, it will be time to start flipping them over in order of placement! (They cook very quickly, maybe 2 mins each side.)
6. I had to cook mine in 2 batches. Set the 1st batch onto a plate, wipe down the pan with a paper towel, and add more oil between batches. 
7. By now, it should be just about time to pull the sides out of the oven and assemble your plate!

This Coconut Crusted Shrimp is a big hit around here. Travis walked in the door while it was cooking and couldn’t get over the amazing smell! And he also couldn’t help but pop one into his mouth while I was photographing!

We have been equally successful subbing the shrimp for chicken tenders and it is just as delicious, but this is a great way to get some shrimp (and variety) into your diet!

Enjoy!