Tuesday, March 12, 2013

Paleo Coconut Shrimp with Spicy Dipping Sauce

Paleo Coconut Shrimp with Spicy Dipping Sauce

Ingredients:
Shrimp 2 lbs large de-veined
Coconut Flour 2 teaspoons
Coconut Shredded Unsweetened 1 cup
Eggs 4 large
Coconut Milk 1/4 cup
Coconut Oil 1/2 cup
Cayenne Pepper 1 teaspoon
Sea Salt & Fresh Cracked Pepper 1 teaspoon each

Sauce:
Coconut Milk 1/4 cup
Roasted Red Peppers 1/4 cup
Cayenne Pepper 1/2 teaspoon
Smoked Paprika 1 teaspoon
Sea Salt & Fresh Cracked Pepper 1 teaspoon each

Melt Coconut Oil in pan on Medium heat.  Whip eggs with Coconut Milk in bowl.  In a separate bowl mix Coconut Flour & Shredded Unsweetened Coconut with all spices.  Add clean de-veined shrimp to egg and milk mixture and let soak in for few minutes.  Then dredge in the flour mixture and place in melted oil to fry.  Continue to cook until shrimp are pink and brown.  Place on paper towel lined plate to remove excess oil.  Can be reheated on cookie sheet on 350 degrees for 3-5 minutes before serving.

For sauce blend all ingredients until creamy smooth.  Then cook on stove top low heat in sauce pot until a slow roll forms.  Remove from heat immediately so you do not scorch sauce.  Can use sauce heated or cool in fridge prior to serving. 

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