Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
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.
Coconut Shrimp
Ingredients
- 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
Instructions
- Heat oven to 400°F. In a shallow bowl, whisk together coconut flour, shredded coconut, garlic and onion powders, salt, and pepper.
- In another shallow bowl, whisk together the coconut milk and coconut aminos.
- Dip each shrimp into the liquid mixture, and then into the dry mixture to coat. Arrange in a single layer in a baking dish. Bake for 15 to 20 minutes, until golden brown. For extra crispiness, remove the pan and set the oven to broil. Broil the shrimp for 4 to 5 minutes.
