Coconut Fried Shrimp

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup whole wheat flour*
• 1/2 teaspoon salt
• 2 eggs
• 1 cup shredded coconut
• palm shortening, for frying
• 1 pound shrimp

Directions:

Mix the salt in a bowl with whole wheat flour, whisk the eggs in another bowl, and pour the shredded coconut in a third bowl.

Heat palm shortening in a cast-iron skillet or other pan that is safe for high heat. Use enough to come 3/4 of the way up the shrimp. Dip each shrimp in the flour, then eggs, and finally in the coconut. Set them gently in the hot oil. Cook 30 seconds to 1 minute per side.

Serve hot with dipping sauces of choice.

*If gluten-free, use gluten-free flour of choice.

Recipe and photo submitted by Cristina, Oklahoma City, OK.

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Coconut Shrimp Cakes

Servings: 3–4
Preparation Time: 10 minutes

Ingredients:

• 1 pound raw shrimp, shelled and deveined
• 3/4–1 cup unsweetened shredded coconut (add sweetener if you like it sweeter)
• 2 egg whites
• 1/2 teaspoon salt
• 2 tablespoons Virgin Coconut Oil for frying (Virgin has coconut taste, and I think that adds to the flavor here.)

Directions:

Cut off tails of the shrimp and place in a food processor. Pulse the shrimp until they are in tiny pieces, almost like mush.

In a large bowl, whisk the egg whites.

Add the shrimp, coconut, and salt to the eggs and combine. Form the batter into 8 patties about 1/2 inch thick.

Heat 1 tablespoon of oil in a large skillet over medium heat.

Add four patties to the skillet and cook about 4–5 minutes per side.

Add the other tablespoon of oil to the pan and cook the remaining 4 patties.

Recipe and photo submitted by Kate, Highlands Ranch.

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Curried Coconut Chicken Fingers

Servings: 4
Preparation Time: 20 minutes

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 tablespoons coconut oil, liquified
• 3/4 cup shredded coconut
• 3 teaspoons curry powder

Directions:

Preheat oven to 350 degrees; line baking sheet with foil.

Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil and then into coconut-curry mixture until well coated.

Place on baking sheet. Bake in preheated oven for 15 minutes or until internal temperature reaches 170 degrees.

Recipe and photo submitted by Tabitha, Cumming, GA.

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