In my Reader Recipes series, I am highlighting one F&F reader a month so they can share their favorite recipes with all of you. This month’s recipe comes from my bestie, Slesh, who has experimented with different primal recipes for about a year or so now. Thank you, Slesh, for sharing your reader recipe!
March Reader Recipe of the Month
Yay! Thanks Athena for inviting me to write a recipe for you. I have been an avid fan and supporter for F&F since the beginning! Hope everyone enjoys this post!
I got this coconut oil, and I had NO idea what to do with it. “They” say that coconut oil is better to cook with because it has a high smoke point. Well, so what? The smoke point is the point where oil can actually become toxic for you (“bad” fat versus “good” fat). So cooking with oils with higher smoke points makes it easier to fry up something that isn’t as bad for you. Here’s more info.
I decided to make coconut shrimp, something I rarely indulge in, but LOVE to order once in a while. I adjusted a few recipes and tried to make this a little healthier than at the restaurants.
Coconut Shrimp
Serves 2, gluten-free!
Ingredients
- 15 jumbo to extra jumbo, pre-cooked frozen shrimp, thawed
- 3/4 cup of raw shredded coconut (Market Basket has it for like $4!)
- 1 tbsp cayenne pepper
- 1/8 tsp curry (more if you love the curry)
- Salt and pepper
- 2 eggs
- Coconut oil
Directions
Take the tails off your shrimp, and set aside.
Crack two eggs in a bowl and whisk.
In a separate bowl, mix the shredded coconut (you could use the sweetened baking kind, just know that the sugar intake will be higher because of this), cayenne pepper, curry, generous sprinkles of salt, and dashes of pepper.
Set up your dipping station.
Then scoop out your coconut oil. You may notice if it is cold in your kitchen, as it is in mine, then your coconut oil will be ROCK solid. DO NOT FRET! It will melt very quickly on the stove. Just work at it with a good spoon, you’ll get it. As you scoop, place in a pan on medium heat. You’ll want enough oil to coat the pan and then some (maybe 1/2 to 1 centimeter deep).
Let the pan heat, and spot check it by sprinkling literally ONE DROP of water to see if it sizzles.
WARNING: If you use too much water it will splatter everywhere, and someone more brave than I may need to come help. Thanks, Will!
Take your shrimps, and dip one at a time (or two if you are ambidextrous) into the whisked egg, then into the shredded coconut mixture, and place in oil on the pan. As you place the shrimp in the oil, be mindful of the splattering, and keep a cover for the pan available if it gets out of control.
Let cook on one side until golden brown, and then flip over.
Once the other side is golden, turn off the stove top, remove shrimps from oil, and place on a plate covered with some paper towels. This will help degrease the shrimp.
Wait to cool, and then ENJOY!
I paired this with some mango salsa I made the night before, but you can also just squeeze a little lime juice on top, it’s just as good.
I plan on holding a giveaway for coconut oil later in March. If you don’t want to miss out, please hop over to Bake ‘n’ Bits, browse through similar recipes, and sign up to follow my blog. Keep an eye out for other coconut oil based recipes.
Peace, love, and puppies,
❤
-C
If anyone is interested in being featured on Reader Recipes, please email me at akaralekas@gmail.com. I’m open to any recipes (healthy or not), you just need to be willing to write up a little post about it and photograph your food. Would love to feature you, and you do not need to be a blogger to participate!
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