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Coconut shrimp is a favorite finger food of many people. The dish is crispy, a little sweet, and of course includes delicious shrimp. Restaurant and party versions of this appetizer can often be overly sweet, and hence contain excessive amounts of sugar. In this sugar-free version of coconut shrimp, the sweetener is optional; in addition, if you would like, you can add some if you wish, so as to mimic what is found at many restaurants.
Sugar-Free Coconut Shrimp
1/3 cup coconut flour
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 tsp salt
2 eggs
2 tbs water
Optional: 1 Tbs sugar substitute — such as bochasweet, or a few drops of stevia
1/2 cup unsweetened shredded coconut
Preferred cooking oil — such as vegetable or canola, for frying
1 lb shrimp — raw, peeled, de-veined, and thawed if frozenMix coconut flour with seasonings in a shallow bowl.
Whisk the eggs with a fork in a small dish, and mix with the 2 tbs water. Add sweetener if desired.
Put shredded coconut in a separate dish.
Pour oil into a large skillet to about 3/4 inch depth. Heat to 350° to 360°, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.
Holding shrimp by the tail, roll in the seasoned coconut flour and shake to get most of it off — just need a thin coating. Then dip in egg mixture, again shaking off the excess. Finally, roll in coconut.
Place shrimp in the oil and fry until golden, about 2 min per side. 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 shrimp from the oil to a paper towel or cooling rack. Serves 2-3
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