Sweet & Spicy Coconut Shrimp
I used the ground croutons rather than dry crackers because they offer a bit more flavor. There is no coconut in this recipe at all but the coconut flour and coconut oil lend the perfect flavor of coconut.
2 lbjumbo prawns peeled and deveined with tails left intact.
1 ccrushed dry crackers or crushed unseasoned croutons
1/3 ccoconut flour.
1 tspgarlic powder
·salt & pepper to taste
2 Tbspclarified butter
2 tsphot sauce of choice. i like to use armadillo
2 cunrefined coconut oil
How to Make Sweet & Spicy Coconut Shrimp
- Place prepared shrimp in bowl and add buttermilk. Stir well and set aside.
- Meanwhile, in food processor or blender grind dry ingredients to form a fine powder consistency.
- Mix the melted clarified butter and hot sauce in small measuring glass.
- Heat coconut oil on medium high heat until suitable for frying quickly. While this is heating, drain your shrimp and toss in with your fine powder mixture then toss into heated coconut oil. Fry until golden brown turning often. Drain on paper towels then drizzle melted clarified butter with hot sauce over the top. Add more hot sauce over your shrimp if you prefer it spicier.