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Whole30 + Coconut Shrimp Recipe

Category: Main Dish

 Ingredients List

  • 2 lbs wild-caught shrimp (it takes a couple pounds to feed our large group)
  • 1 cup unsweetened shaved coconut
  • whites of 2 eggs
  • 1 tbsp coconut oil
  • 1 tsp chili powder


Peel and de-vein the shrimp. By tearing off the legs before peeling, the shell comes off much easier. For the de-veining process, take a pearing knife and cut a slit in the back of the shrimp, expose the vein and remove. Rinse the shrimp in cool water.

Whisk 2 eggs whites in a medium bowl and coat the shrimp. Next, mix shredded coconut and chili powder (more or less depending on your taste). Roll the shrimp in the coconut/chili powder mix.

Turn stove on a medium heat and add coconut oil to frying pan. Fry the shrimp for about 2 minutes on each side or until golden brown. You may lose some of the coconut in the frying process, but don”™t panic. Just scoop it out and top the shrimp with it when serving!photo11IMG_7332photo10

You can also whip up a delicious mango-pineapple salsa for dipping. Simply combine some mango and pineapple in a food processor and heat in a saucepan on low to medium heat. It”™s a fabulous combo!

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