Smoked Salmon With Mango and Coconut
8th April 2015
Tuna Fish Stuffed Cherry Tomatoes
8th April 2015
Ingredients
- 1 pound large raw shrimp peeled and deveined (thaw if frozen)
- 1/3 cup Coconut Flour
- 1/4 tsp cayenne pepper or 1 tsp ancho pepper
- 1/4 tsp Black pepper
- 1 tsp Himalayan Crystal Salt
- 2 egg
- 2 tbsp water
- 1/2 cup shredded coconut unsweetened
SWEET & SOUR SAUCE
- 5 tbsp organic raw honey
- 2 tbsp vinegar
- 1/3 cup water (or more if needed)
- 1 tbsp Arrowroot powder (optional)
- 2 tbsp Coconut Aminos
- 1 1/2 tbsp tomato paste
- Dash red pepper flakes (optional)
Servings:
Instructions
- Mix coconut flour with red and black peppers, and salt.
- Whisk the eggs with a fork in a small dish, and mix with the 2 tbs water.
- Put shredded coconut in a separate dish.
- Put oil in a frying pan to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.
- Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off - you just want a thin coating. Then dip in egg, again shaking off the excess. Finally, roll in coconut.
- Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time.
- Don't crowd the pan, which will lower the temperature of the oil - this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.
- Remove from the pan to a paper towel or cooling rack.
- Serve with sweet and sour dipping sauce.
- Enjoy!
