Tuesday, August 30, 2011

Coconut Shrimp: Gluten Free, Lectin Free*

 * I don't really know what a Lectin is. I just know I'm not supposed to eat them right now. I also know that shrimp, coconut, and olive oil are all on my "OK" list, and therefore do not contain significant amounts of lectins.

So, I've pretty much been in a food funk since the start of my new anti-leaky gut diet restriction, BUT this recipe kicks ass because it's the only thing I've been inspired to make-- AND it's absolutely delicious.  I've been making it for dinner on Fridays, then finishing it up for brunch over the weekend.


raw shrimp, peeled and deveined, (tail on is ok)
3 tbs coconut flour
3 tbs shredded unsweetened coconut
pinch salt
smaller pinch pepper
coconut oil and/or extra light olive oil, for frying

Combine coconut flour and coconut in equal parts in a bowl. Add salt and pepper to taste. Heat a frying pan / skillet with enough oil to cover bottom of the pan, over medium heat. Throw a couple shrimp in the bowl of breading materials, and toss to coat. (Optionally, you can dip the shrimp in egg first to help the breading to stick.) When oil has heated, place breaded shrimp into pan- they should sizzle and begin to fry!

When the shrimp turns from clearish blueish (uncooked) to look whiteish pinkish (cooked), flip each to brown the other side. Remove when the breading on this side is golden brown. Keep cooking until you've used up all your shrimp- make sure that there is oil in the pan at all times, since this helps conduct heat into the shrimp PLUS adds deliciousness. If the oil gets "dirty" with bits of burned breading, wipe out the pan and heat fresh oil to continue.

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