Shrimp is the most popular shellfish in the United States and readily available. Lucky us! This dish is an easy-do in your Aroma Wok. The recipe is so good you’ll want to make extra and serve them three ways: eat by the tails, roll in rice paper (fry or not!) and chop some to eat in Napa cabbage leaves. Any-way, every-way, Yum!
1 lb tail on shrimp, peeled, deveined and patted dry
1 tsp each salt and pepper
1 cup almond flour
3/4 cup shredded coconut, either sweetened or unsweetened
2 large eggs, beaten well
2 tbsp coconut oil, adding more as needed
Line a baking sheet or pan with parchment or waxed paper and set aside.
In a large bowl, whisk the eggs together until slightly frothy. In another bowl, combine the almond flour with the shredded coconut. Lightly season the shrimp with the salt and pepper.
Add all the shrimp to the bowl with the beaten eggs and toss to coat. Removing one shrimp at a time, coat with the flour/ coconut mixture, being sure to cover both sides well. Set aside on the prepared pan until all shrimp have been prepped. (Can be prepared up to three hours ahead, cover with plastic wrap and keep in refrigerator.)
Turn the wok to medium high heat and add 2 tbsp coconut oil. When it is hot enough to fry, cook a few shrimp at a time, about 3 minutes per side. Do not crowd the wok but leave plenty of room for the shrimp to cook. When golden brown, remove from wok and drain on paper towels.
To make the shrimp spring roll wrappers: Cut carrots and cucumber into thin julienne strips.
Soak one rice paper wrapper at a time in warm water for half a minute or until pliable; lay on a clean wet towel and pat dry. Place one or two pieces of cooked shrimp across the center of the wrapper and top with the carrots and cucumbers. Fold the bottom portion of the wrapper over the filling, then fold in the sides and continue to roll up into a tight bundle. Either fry in hot oil or cut in half and serve with a dipping sauce.
Over to You
What’s your version of coconut shrimp? Share and inspire us!