When I was growing up in New Orleans, my grandparents took the family out to dinner at the Yacht Club for special occasions, and I always ordered a fried shrimp po’boy—a traditional Louisiana sandwich. This substitute for fried shrimp is an AIP-friendly version that everyone will love!
My New Orleans-Style Crispy Coconut Shrimp are tossed with coconut flour and shredded coconut instead of breadcrumbs—and they are so easy to make! Double or triple the recipe for a party appetizer.
New Orleans-Style Crispy Coconut Shrimp
Course:
Servings
4 people
Recipe version:
Ingredients
- 2 tbsp NaN ml coconut flour
- 1/2 cup 120.00 ml unsweetened shredded coconut
- 1 tsp NaN ml garlic powder
- 1 tsp 4.93 ml onion powder
- 1/2 tsp 2.46 ml sea salt
- 1/2 tsp 2.46 ml ground black pepper
- 3/4 cup 180.00 ml full fat coconut milk
- 1 1/2 tbsp 22.18 ml Coconut aminos
- 1 pound 454.00 g wild-caught shrimp
Instructions
- Heat oven to 400°F. In a shallow bowl, whisk together coconut flour, shredded coconut, garlic and onion powders, salt, and pepper.
- Heat oven to 400°F. In a shallow bowl, whisk together coconut flour, shredded coconut, onion powder, salt, and pepper.
- In another shallow bowl, whisk together the coconut milk and coconut aminos.
- Dip each shrimp into the liquid mixture, and then into the dry mixture to coat. Arrange in a single layer in a baking dish. Bake for 15 to 20 minutes, until golden brown. For extra crispiness, remove the pan and set the oven to broil. Broil the shrimp for 4 to 5 minutes.
