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Recipe of the Week: Coconut Chili Lime Shrimp

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Coconut Chili Lime Shrimp  (serves 2-4)



– 1 lb raw shrimp

– ¼ cup coconut flour

– 1 cup coconut flakes

– zest of 3 limes

– 1.5 tablespoons chili powder

– 1 egg, beaten

– coconut oil



– Clean, shell and devein the shrimp (if needed).

– In a medium-sized bowl, combine the shredded coconut, coconut flour, lime zest and chili powder.

– In a skillet over medium-high heat, melt some coconut oil until very hot (but not smoking).

– Fry the shrimp for 2-3 minutes on each side without overcrowding the pan. Remove to a plate lined with paper towels to absorb any excess moisture.

– Sprinkle the shrimp with a pinch of sea salt and eat while hot. Squeeze lime juice over the top for more lime flavor.   [Credit:]