Coconut Shrimp with Garlic-Lime Aioli
Serves: 4
Ingredients:
Coconut shrimp
- 1 lb. large shrimp
- 1 cup Bob’s Red Mill Paleo Flour
- 1/4 tsp. Redmond Sea Salt
- 1 16 oz. can organic unsweetened coconut milk
- 1 Tbsp. Nutiva Organic Coconut Sugar
- 1/4 cup organic coconut shreds
- Cooking spray or coconut oil
Garlic-lime aioli dipping sauce
- ½ cup Primal Kitchen Garlic Aioli
- 1 tsp. lime juice
- Fresh lime to garnish
Instructions:
- Peel and devein shrimp. (Leave tails on for dipping if desired.)
- Prepare three separate medium bowls with: flour; coconut milk (whisked); and coconut shreds. Mix salt and coconut sugar into the flour.
- Dip shrimp in flour to coat, then coconut milk. Repeat dipping 1-2 more times for a thicker crust, tossing in coconut shreds after each dip. Arrange coated shrimp on a large plate. Repeat for all shrimp.
- Refrigerate shrimp for 1-2 hours to help batter set.
- To pan fry: Heat coconut oil in a deep skillet. Cook shrimp on first side until golden brown (~3 minutes), flip and cook another 2-3 minutes until cooked through. Drain on paper towels.
- To bake: Preheat oven to 375°F. Arrange shrimp on wire rack over baking sheet, lightly spray with cooking spray. Bake about 15 minutes until golden and crisp.
- To air fry: Preheat air fryer to 360°F. Spray basket with cooking spray. Arrange shrimp so they do not touch, spray tops lightly. Cook 10-12 minutes, flipping halfway.
- For dipping sauce, stir together aioli and lime juice in a bowl.
- Serve shrimp with garlic-lime aioli and lime wedges for garnish.
This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
