This recipe is a spin off of firecracker shrimp I had at the beach. I spent some time testing and tweaking this homemade, healthier copy cat recipe and this is what I came up with!
Something about shrimp y’all! It is my absolute favorite healthy meat. Did you know that 1 oz of shrimp packs a whopping 7 grams of protein! Whoa! That’s a lot of protein y’all! They are also low in sodium and cholesterol!
This recipe is an easy coated fried shrimp recipe. Since shrimp cooks so fast, you want to make sure you batter them lightly so the batter cooks as quickly as the shrimp! Getting your batter thinner (not too thin) is important!
This is the Sweet Thai Chili Sauce I use and it is delicious!
Cooking in avocado oil can be a little tricky. It has a much higher smoking point than other oils, so you will want to make sure it is heated very well first. You can always drop a little bit of batter in the hot oil to see if it is ready to cook in. If the batter turns dark brown immediately, your oil is too hot. If the batter gradually turns brown over the course of about two minutes it’s perfect!
These shrimp are great as an appetizer or an entree! We will either bring them to a party with toothpicks to poke and eat or have them with a side salad or even in a taco for dinner! They are so versatile!
Coconut Firecracker Shrimp
- Shrimp Ingredients:
- 1 lb raw, deveined shrimp
- 3 cups avocado oil
- 1 1/2 cups coconut flour
- 1 tbsp arrowroot flour/starch
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne pepper (optional)
- 1 egg
- 3 cups water
- 1/2 cup of arrowroot flour/starch for dredging
- Sauce Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili Thai sauce
- 1/2 tbsp sriracha
- 1/2 tsp spicy garlic chili sauce
- Heat avocado oil on medium high heat in a small frying pan.
- In a large bowl, mix coconut flour, arrowroot flour/starch, paprika, salt, pepper, and cayenne pepper. Mix together.
- Then add in egg and water, add an additional 1 tbsp of water until you reach a thin pancake batter like consistency if needed.
- In a separate small bowl, mix together mayonnaise, sweet chili Thai Sauce, sriracha, and spicy garlic chili sauce.
- Put 1/2 cup of arrowroot flour/starch in a bowl for dredging.
- Once the oil is preheated (make sure to check it by testing a little batter first), dredge the shrimp in arrowroot flour/starch and then into the batter and slowly drop one shrimp at a time into the batter. Cook each shrimp about 30 seconds-1 minute in the oil, or until golden brown.
- After all of the shrimp are done, coat them in half of the firecracker sauce. Save the other half for dipping. Serve as an appetizer or as a main course with veggies on the side!
Coconut Firecracker Shrimp
Amount Per Serving:
About 15 Shrimp
|% Daily Value*|
|Total Fat 28.1 g||43.2%|
|Saturated Fat 7.4 g||37%|
|Trans Fat 0 g|
|Cholesterol 279.3 mg||93.1%|
|Sodium 1436.7 mg||59.9%|
|Total Carbohydrate 24.8 g||8.3%|
|Dietary Fiber 10.5 g||42%|
|Sugars 5 g|
|Protein 34.1 g|
|Vitamin A 14.8%||Vitamin C 6.1%|
|Calcium 12.8%||Iron 34.9%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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