Coconut Shrimp – Dairyfree

We wanted to try something a little different for dinner tonight. We love coconut and shrimp so why not combine the two? We bought a bag of organic shaved coconut a few weeks ago to try, but just couldn’t think of a good recipe to use it in. Until tonight! We’re not that experienced with frying, especially using coconut oil, but were pleasantly surprised at how easy and delicious this tasty treat turned out to be. And so tonight’s kitchen adventure begins…


  • 1 pound shrimp (deveined, tails on)
  • 1/2 cup shredded coconut
  • 1/2 cup flour (your choice)
  • 1 egg (beaten and mixed with a tablespoon of water)
  • Coconut oil (or other oil) for frying


Defrost and wash shrimp. Our recipe calls for tails on but we opted to make a few with tails off to make it easy (safer) for little eaters. We started with a pound of shrimp and lost a few along the way.   I had to take the bowl of shrimp away so we would have a few left to make our recipe.

Beat egg with a little water.  You have to be quick when working with a toddler chef who likes to taste all of our ingredients.  Combine flour and coconut and mix together.     Our silly chef enjoyed playing with the coconut. Dip shrimp in egg then coat with coconut/flour mix. (Push mixture into shrimp to get it to stick) When you’re finished coating all of your shrimp, you’re ready to fry!  We used coconut oil in a large frying pan but you can use any kind of oil you’d like.  Once oil is hot, add shrimp and cook for about 5 minutes on each side until golden brown.  From start to finish this recipe took less than 15 minutes. We paired our shrimp with fresh pineapple rice. (We’ll share the recipe soon)  It’s a winner! Enjoy!  


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