Cajun Coconut Shrimp
1 pound wild caught jumbo shrimp
1/3 cup unsweetened shredded coconut flakes (NOT flour)
1 tsp Slap Ya Mama Cajun Seasoning (or other Cajun style seasoning NO MSG)
1 large egg (preferably pastured)
2-4 Tbsp unrefined coconut oil
1. If your coconut flakes are course, then pulse them in a food processor to get them pretty fine. Mine were already finely ground so I just measured them out of the bag. Mix in your Slap Ya Mama seasoning. Place in a large flat bowl or pie tin (something you can easily dip the shrimp in).
2. Place your beaten egg in another shallow bowl or pie tin. Add a pinch of salt here too.
3. Rinse and dry your shrimp so the egg sticks. Heat a couple of tbs of coconut oil in a large nonstick skillet over medium high heat. It’s ready when you drop a piece of coconut in the skillet and it sizzles.
4. One by one, take your shrimp, dip each side in the beaten egg, and roll evenly in the coconut mixture. Place them in the pan in a single layer. After a couple of minutes, or when they turn golden brown, carefully flip them to the other side. You may have to do these in a couple of batches depending how large your skillet is. If the pan looks dry, add more oil! As each one is golden and the shrimp is cooked through, place them on a plate. Serve hot with your favorite dipping sauce or eat them plain! Enjoy!
You can also butterfly the shrimp prior to dipping if you should desire. Works great both ways.