Coconut shrimp is an appealingly exotic appetizer or main dish, but breaded seafood can be off the menu for many. The clever and wholesome twists in this recipe allow everyone to enjoy it! Creatively replacing dairy and white flour with coconut milk and gluten-free paleo flour means every member of your tribe can devour contentedly. And you can choose to air fry, pan fry or bake it in the oven. What’s more, the Polynesian pleasure is ramped up when you dip the crispy shrimp into a creamy garlic-lime aioli sauce.
Coconut Shrimp with Garlic-Lime Aioli
Garlic-lime aioli dipping sauce
- ½ cup Primal Kitchen Garlic Aioli
- 1 tsp. lime juice
- Fresh lime to garnish
Peel and devein shrimp. (Note: Leave tails on for dipping.)
In three separate medium-sized bowls, place flour, coconut milk and coconut shreds. Whisk coconut milk until fully blended. Mix salt and coconut sugar into flour.
Dip shrimp in flour to coat, followed by coconut milk. (Note: Repeat once or twice more for thicker crust.) Toss with coconut shreds. Arrange on large plate. Repeat for all shrimp.
Refrigerate 1-2 hours. (Note: Chilling helps keep batter in place when cooking.)
To pan fry
In deep skillet, heat coconut oil. Drop in shrimp and cook first side until golden-brown, about 3 minutes. Flip and cook another 2-3 minutes until golden-brown and cooked through. Transfer to paper towel-lined plate to cool.
Preheat oven to 375 degrees F.
Arrange shrimp on wire rack on baking sheet. Spray cooking spray lightly over top of shrimp. Bake until lightly golden-brown and crisp, about 15 minutes.
To air fry
Preheat air fryer to 360 degrees F. When heated, spray basket with cooking spray.
Arrange shrimp in basket so not touching and spray top of shrimp. Cook 10-12 minutes, flipping halfway through.
In bowl, stir together aioli and lime juice. To serve, arrange shrimp on plate with sauce in small dipping bowls and lime wedges as garnish.