These shrimp are sooooo good! The Buffalo Seafood Marinade gives them a great pop of flavor and the coconut adds a nice sweet crunch. They happen to be gluten free and Whole 30 compliant too! What's not to like?
What you need
1 pound large, unpeeled, raw shrimp
¼ cup Tessemae’s Buffalo Sauce
2 cups shredded, unsweetened coconut
2 large eggs
1/3 cup coconut oil
celery and carrots, for serving
What to do
Peel the shrimp, leaving the tails on. Put the shrimp in a dish and toss with the Buffalo. Let marinate 15 to 30 minutes.
Meanwhile, put the coconut in a shallow dish. (It’s important that you use the unsweetened coconut that is very finely shredded; it looks more like coarse breadcrumbs than shreds. If your coconut is in larger pieces, just pulse it in the food processor until it is more finely ground.) Place the eggs in another shallow dish, season with salt and beat.
To coat the shrimp: a couple at a time, dip the marinated shrimp first in coconut, then in egg, then back in the coconut to thickly coat. Transfer them to a plate or sheet pan as you go. (Don’t worry about getting some Buffalo in the coconut or pieces of coconut in the egg.) Once all of the shrimp are coated, refrigerate them for 15 minutes so the coating firms up.
Melt the coconut oil in a large, nonstick skillet over medium heat. Once the oil is beginning to shimmer and sizzle, add half of the shrimp. Cook until golden brown on one side, about 2 minutes. Very gently turn them over using tongs and cook until golden on the other side, about 1 minute more. Transfer the shrimp to a paper towel lined plate and season them with salt. Repeat with the remaining shrimp.
Serve the shrimp with carrots, celery and more Buffalo on the side!
Tip 1: These are not battered and deep fried shrimp… the coating is more delicate. The coconut may slide off of one or two during cooking. I say it’s a small price to pay for a pile of crispy and delicious shrimp!
Tip 2: Buy frozen shrimp. Unless you live on the Gulf or in the Carolinas, the shrimp you buy are probably previously frozen and there is no way to tell how long they have been thawed.