New Orleans-Style Crispy Coconut Shrimp
When I was growing up in New Orleans, my grandparents took the family out to dinner at the Yacht Club for special occasions, and I always ordered a fried shrimp po’boy—a traditional Louisiana sandwich. This substitute for fried shrimp is an AIP-friendly version that everyone will love!
My New Orleans-Style Crispy Coconut Shrimp are tossed with coconut flour and shredded coconut instead of breadcrumbs—and they are so easy to make! Double or triple the recipe for a party appetizer. My husband and I served this as an appetizer at our wedding, and it was a big hit!
- 2 tbsp coconut flour
- 1⁄2 cup unsweetened shredded coconut
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 3/4 cup full fat coconut milk
- 1 1/2 tbsp coconut aminos
- 1 pound wild-caught shrimp
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