Coconut Flour Shrimp with Apricot Dipping Sauce
Believe it or not, I have not forgotten about my blog lol. I started working for the rest of the time my husband is gone…so as if I wasn’t busy enough already now I have work!
I have always wanted to try out the coconut flour, but NO ONE out here sells it. I finally found it at this little store in the next town over. However, I have seen it before, and its a very dense flour…this one wasn’t as dense and had some tiny coconut bits in it. Either way, it worked out really good! I made some chicken and shrimp with it. The chicken will be on the next recipe page 🙂
1 lb raw shrimp, cleaned with no shell
1 cup coconut flour
1 tsp salt
1 tsp black pepper
1 Tbsp dried parsley
1/2 Tbsp garlic powder
1/2 Tbsp old bay
Egg wash (2 eggs and a little water)
Coconut oil for frying (you can use vegetable oil if you want)
For the sauce:
3/4 cup sugar free apricot jam
1 Tbsp sriracha hot sauce
1 Tbsp melted coconut oil
1 Tbsp Dijon mustard
After you have cleaned your shrimp, mix the coconut flour and herbs together in a bowl.
I used a small fryer for this, you just add the extreme amount of oil and turn it on lol. If you don’t have one, just fill a medium size pot with oil. You will probably use the entire bottle/jar of which ever oil you decide on.
Whisk the egg and water together, and dip your shrimp in the egg wash, then in the coconut flour mixture, and put them in the fryer. Mine was able to hold 6 at a time.
Once they turn golden brown, remove with a slotted spoon from the oil. This only takes about 4 minutes or so. I forgot about the last batch and kind of burned them….oops.
For the sauce:
Mix all the sauce ingredients together in a small sauce pan until all the jam is melted, and everything is combined. You will need to whisk it together a few times.
Recipe makes 5 servings
Each serving has 12 carbs