Coconut Shrimp

coconut shrimp

This is just a quick post to share a recipe I like to use once in a while. It’s a coconut shrimp recipe with a tempura-like batter. If you follow my blog at all, one thing you have probably discovered is, I am fickle. The definition of fickle is “characterized by erratic changeableness or instability.” That’s me. Why am I bringing this up now? Because I have, yet again, gone off in a totally different direction with our diet. This time, I’m back to Eat Fat, Lose Fat (Dr. Mary Enig and Sally Fallon). I have no news to report as to weight loss. All I can say is, it’s a more flexible eating plan. So yeah, the grain-free diet has pretty much gone out the window for now. However, this recipe includes a gluten-free version.

Coconut Shrimp
(Adjusted from this recipe)


10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
1/2 cup spelt flour (OR for gluten-free: 1/4 cup rice flour + 1/4 cup cornstarch1)
1 tsp. baking powder (I use this)
1/4 tsp. sea salt (I use this)
1/4 to 1/2 tsp. cayenne pepper
1 egg, from a pastured source
1/3 cup ice water, or cold water
1/2 cup dry shredded unsweetened coconut (baking-type)
1 cup coconut oil


1.Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
2.Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper.
3.Crack the egg into the flour mixture, then add the water, stirring to break the yolk and form a fairly smooth batter (don’t worry if there are a few small lumps).
4.Spread coconut over a plate or other dry surface, and set beside the bowl of batter.
5.Holding the shrimp by the tail, dip into the batter, then into the coconut.
Place on a dry plate or a clean space of your counter near the stove. Tip: If you have a helper, you can batter and fry the shrimp in one step, which is much quicker.
6.Pour oil into a frying pan, ensuring it’s at least 1 inch deep. Set over medium-high to high heat. When you see lines of heat snaking across the bottom of the pan, test the temperature by dropping a tiny bit of the batter into the oil. If it sizzles and cooks, the oil is ready.
7.When oil is hot enough, drop as many battered shrimp into the frying pan as possible at one time. Reduce heat to medium. Tip: You’ll want to cook the shrimp quickly, in just 1 or two batches (before any of the loosened shredded coconut has time to burn in the oil).
8.Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean piece of parchment paper (or do what I usually do and drain on a paper plate).

I don’t have a dip recipe to include. We usually just eat it as is or I make a simple shrimp cocktail sauce with my spicy, homemade ketchup and finely grated horseradish.

easy coconut shrimp

1 If using cornstarch, I recommend an organic (non-GMO) brand or perhaps using arrowroot powder. I don’t know how the substitution would work out, but this article may be helpful.

This post is part of Fight Back Fridays blog carnival.
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