HEALTHY COCONUT SHRIMP

HEALTHY COCONUT SHRIMP

RatingDifficultyBeginner

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Yields6 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins
The Coconut Shrimp:
 1.50 large wild shrimp (shelled and deviened, keeping tails intact)
 0.50 cup panko bread crumbs
 0.50 cup unsweetened coconut flakes
 0.25 cup flour
 1 egg (beaten)
 1 tbsp Nectevia Original
 0.25 cup coconut oil
 kosher salt and cracked pepper
The Dipping Sauce:
 0.50 cup peach preserves (can also use orange marmalade)
 1 tbsp dijon mustard
1

Line shrimp on a large sheet pan with parchment paper and sprinkle both sides with S & P.

2

Add egg and Nectevia to a low bowl and mix.

3

In a separate bowl add panko, coconut flakes and flour and thoroughly combine.

4

Working in batches dredge shrimp in egg and move to the panko bowl covering all sides of shrimp throughly. Place shrimp back on sheet pan.

5

Heat coconut oil in a large nonstick skillet over medium-high heat.

6

Add shrimp, cook each side for 2-3 minutes until golden brown and cooked through but not overcooked.

7

While shrimp is cooking add peach preserves (or orange marmalade) and dijon to a small bowl and mix until combined.

8

Serve coconut shrimp immediately with the peach/dijon dipping sauce.

Ingredients

The Coconut Shrimp:
 1.50 large wild shrimp (shelled and deviened, keeping tails intact)
 0.50 cup panko bread crumbs
 0.50 cup unsweetened coconut flakes
 0.25 cup flour
 1 egg (beaten)
 1 tbsp Nectevia Original
 0.25 cup coconut oil
 kosher salt and cracked pepper
The Dipping Sauce:
 0.50 cup peach preserves (can also use orange marmalade)
 1 tbsp dijon mustard

Directions

1

Line shrimp on a large sheet pan with parchment paper and sprinkle both sides with S & P.

2

Add egg and Nectevia to a low bowl and mix.

3

In a separate bowl add panko, coconut flakes and flour and thoroughly combine.

4

Working in batches dredge shrimp in egg and move to the panko bowl covering all sides of shrimp throughly. Place shrimp back on sheet pan.

5

Heat coconut oil in a large nonstick skillet over medium-high heat.

6

Add shrimp, cook each side for 2-3 minutes until golden brown and cooked through but not overcooked.

7

While shrimp is cooking add peach preserves (or orange marmalade) and dijon to a small bowl and mix until combined.

8

Serve coconut shrimp immediately with the peach/dijon dipping sauce.

HEALTHY COCONUT SHRIMP


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