Who does not love coconut shrimp? Well maybe those who don’t like shrimp. If you don’t like shrimp this is also a great batter for chicken. Making coconut shrimp or anything with a batter can be difficult if you cannot dip it in egg first. I’m excited to share that this recipe is actually free from eggs so its autoimmune protocol compliant! You are probably asking how the heck does the breading stay on the shrimp without the eggs? My secret is maple syrup. The maple syrup is sticky enough to help the batter stick. You could also use honey if you like. These coconut shrimp are great as a main course or served in salad. My absolute favorite combo is to serve them on grilled pineapple! Enjoy!
Maple Coconut Shrimp with Grilled Pineapple
Author: Katie at Wholelovelylife.com
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 16 medium sized wild shrimp
- 1 Tbsp grade B maple syrup
- 1 Tbsp avocado oil
- 3 Tbsp dried coconut
- 1 Tbsp coconut flour
- 2 pineapple rounds
- ½ an avocado sliced
- 1 Tbsp chopped cilantro
- ¼ tsp sea salt
Instructions
- If you are using frozen shrimp be sure to defrost it first.
- Mix maple syrup, avocado oil and sea salt in a bowl and set aside.
- Mix dried coconut and coconut flour in another bowl.
- Dip each shrimp in the maple syrup avocado oil mixture and then immediately in the dried coconut ensuring shrimp is fully covered.
- Lay on a parchment paper lined pan and bake for 15-20 min at 425.
- Use the left over maple syrup, avocado mixture and coat each side of the pineapple slices and grill for 10 min.
- To serve put shrimp on plate and top pineapple with a few slices of avocado and a sprinkling of chopped cilantro.