Thursday, June 19, 2014

Coconut shrimp buffet style

1/2 lb shrimp ( peel and devein)
3/4 cup of coconut milk ( arroy)
2 packet of stevia or any sweetener of choice you can also use about 1 tbsp of honey if you like
2 tbsp of mayonnaise 
1 tbsp of coconut flour
1 tbsp of rice flour 
Unsweetened coconut (bobredmill )
Coconut oil for frying
1/2 tsp of salt
1 tsp of black pepper

In a bowl mix the shrimp, salt and black pepper and set aside
In a ziplock add the coconut flour and rice flour set aside
In a small saucepan in a medium heat cook the coconut milk till it thickens about 10-15 minutes, then add the mayonnaise and sweetener of choice. Mix and cook for about 3 minutes taste and season with a little salt accordingly . Turn the stove off and set aside.
Now heat a  pan and add coconut oil for frying
Add the shrimp ( make sure there's no excess water) in the ziplock, shake really well.
The coating will not be thick it's actually optional if you don't like to put it.
Shallow Fry the shrimp in the coconut oil on both side (cooking time depends on how big the shrimp is so just pay attention to it)
Served hot, drizzle with the coconut mayo mixture and top it with coconut flakes.
Or you can put all the shrimp and coat with the sauce inside the the coconut mayo sauce pan it will yield a more creamier version