Ingredients

The following ingredients have 4 Servings
  • 1 lb. shrimp (peeled and deveined, tails on or off)
  • ⅓ cup flour (gluten free 1-to-1 blend)
  • ½ tsp. paprika
  • ¾ tsp. salt (divided)
  • ¼ tsp. black pepper
  • 1 large egg
  • 1 Tbsp. milk (almond or cashew)
  • ¾ cup unsweetened coconut (finely shredded)
  • ½ cup Panko bread crumbs (gluten-free)
  • ¼ - ½ cup coconut oil
  • ⅓ cup yogurt (plain, Greek, or dairy-free)
  • ¼ cup crushed pineapple (canned, drained)
  • 2 Tbsp. unsweetened coconut (finely shredded)
  • 2 tsp. sugar (or coconut sugar)
  • ⅛ - ¼ salt (to taste)
  • See this recipe in Healthy Meal Plan #2

Instruction

  • Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.
  • Whisk together egg and milk in a medium-sized shallow bowl.
  • Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.
  • Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.
  • Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.
  • Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking.  (You'll know this when they start to curl up!)  Remove cooked shrimp and place on a paper towel to drain excess oil.  Repeat this step with remaining shrimp.