Coconut Shrimp
(Serves 2-4)
(Serves 2-4)
1 lb shrimp, shelled, tailed and deveined
1 tblsp corn starch
2 eggs
1 cup flour
pinch of salt
1/4 cup coconut oil
1/2 cup coconut cream
3 tblsp honey
2 tblsp milk
2 tblsp mayonnaise
1 tblsp vanilla extract
1 tblsp green onions, chopped
NOTES: You can make this with regular coconut milk, but I recommend the thicker coconut crème.
Pat shrimp dry and dust with corn starch.
In a small bowl, beat the 2 eggs, dip the shrimp in the egg mix and dust with flour.
Heat the coconut oil in a skillet at medium/low heat.
When oil is hot, cook shrimp until golden, set aside.
Melt the coconut cream, honey, and milk together, bring to a low simmer. Add the vanilla and mayonnaise, stirring constantly until combined.
Add in the cooked shrimp and then the green onions
Serve over rice or coconut rice.