Ingredients
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1 small red jalapeño pepper
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1/2 tbsp fresh ginger
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1 large lime
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2 tbsp fish sauce
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1 tbsp coconut palm sugar or light brown sugar
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3 tbsp coconut flour, such as Bob's Red Mill
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2 eggs
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1 cup unsweetened shredded coconut
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1 cup panko bread crumbs
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1 lb tail-on jumbo shrimp, thawed
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1/2 cup coconut oil
Steps
1
Stem and halve the pepper lengthwise and remove the seeds. Slice thinly. Peel the ginger and chop finely. Juice half the lime and cut the other half into wedges.
2
In a small bowl, combine the ginger, half the jalapeno, the lime juice, fish sauce and coconut palm sugar. Add more jalapeño, if desired. Set dipping sauce aside.
3
Spread the coconut flour on a large plate. Crack eggs into a pie dish and beat lightly. Combine the shredded coconut and panko and place in a third large plate.
4
Pat the shrimp dry with paper towels. Dredge each shrimp in coconut flour, then dip in the egg mixture and finally coat with the coconut-panko mixture.
5
Heat the coconut oil in a frying pan and fry the shrimp in batches if necessary 3 min., or until golden and crisp. Turn halfway. Remove the shrimp with a slotted spoon and drain on paper towels.
6
Place the shrimp on a platter and serve with lime wedges and dipping sauce.
