My desire for coconut shrimp extends beyond reason. I’m not even a huge fan of coconut or shrimp individually, but when they get combined into a juicy, sweet morsel of deliciousness, I just can’t resist.
The coconut shrimp from Red Lobster was what started it all. Then I had some at the Bubba Gump Shrimp Company in Hawaii, and since then my cravings have been out of control. I finally remembered to pick up some unsweetened shredded coconut, and suddenly coconut shrimp was within my grasp again.
These do require quite a few bowls, but it’s so so worth it.
12 medium sized raw shrimp (not the jumbo ones)
1 teaspoon honey
2 tablespoons tapioca flour
1 tablespoon coconut flour
½ teaspoon paprika
1 teaspoon garlic powder
1 egg or 1 cup water combined with a tablespoon additional tapioca flour, for an AIP version
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