I like to use 26/20 count shrimp in this recipe because it’s perfectly bite size but any size you prefer will work.  

Baked Coconut Shrimp

Heat your oven to 400 degrees

You’ll need:

1 dozen raw shrimp, peeled, rinsed and de-veined

1 cup shredded unsweetened coconut

1 Tablespoon coconut flour

1 egg

1 Tablespoon almond milk

salt

pepper

1.  Spread the coconut on a sheet pan and toast in the oven for about 3 minutes or until it starts to lightly turn brown.

2.  Beat the egg and almond milk together with a whisk.

3.  Mix the toasted coconut, coconut flour, salt and pepper in a separate bowl.

4.  Dip the shrimp in the egg, coating it well

5.  After the shrimp is coated in egg, dip it in the coconut, turning it over and patting the coconut on it to coat it well.

6.  Line the shrimp on a sheet pan and bake for about 6 minutes until fully cooked.

I just happened to see some wild caught Dover sole on sale today, but you can use this recipe for tilapia, catfish, or any other thin fillet of white fish.  The trick to this recipe is pan frying at the right temperature because if the heat is too low the fish will just soak up the oil and won’t brown, but if it’s too high the breading will burn. 

For the chili mango sauce, you’ll need:

1 mango (or a cup of frozen mango pieces, thawed)

3 Tablespoons coconut milk

1/4 cup water

1/2 teaspoon chili powder

1 teaspoon fresh lime juice

1.  With a vegetable peeler, peel the mango and slice the fruit off the large seed in the middle.  Cut into large chunks.  (Alternatively, you can thaw a cup of frozen mango pieces.)

2.  In a food processor, puree the mango until smooth, stopping to scrape down the sides once or twice.

3.  In a small sauce pan over low heat, whisk the mango puree, coconut milk, water, chili powder and lime juice.  Simmer for 3-5 minutes and take off the heat to serve with the fish.

For the Pistachio Crusted Sole, you’ll need:

1 pound of Sole (about 3 fillets)

1/2 cup raw, shelled pistachios

2 Tablespoons coconut flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 egg

5 Tablespoons coconut oil

1. In a food processor, pulse the pistachios, coconut flour, salt and pepper until it resembles cornmeal.  Put this mixture on a large plate.

2. Lay out the fish fillets on a paper towel and blot them dry.  If necessary, cut them in half so that they will fit in a saute pan.

3. In a bowl, whisk the egg with a fork until it loosens up.

4. Put a fillet in the egg and coat it well.  Let the excess egg drip off and the set it on the plate of pistachio breading.  Flip the fillet over to coat it well on both sides, pressing lightly to make sure the breading sticks.  Repeat with all the fillets.

5.  Put a saute pan over medium high heat.  (If your knob goes to a 10, have it at a 7 1/2.  After its hot, add 1 1/2 Tablespoons of coconut oil to the pan and let it get melt and get hot. 

6.  Put the first fillet (or 2 fillet halves) in the pan and brown for about a minute to a minute and a half.  With a spatula, flip the fillet and cook for another minute.  If it smells like its starting to burn, turn down the heat.  After a minute, take the fillet out of the pan and set aside.  Wipe down the pan with a paper towel, add another 1 1/2 Tablespoons of coconut oil and repeat the steps with the other two fillets.

7.  Serve with the warm chili mango sauce.

Including cook time, this recipe only takes about 10 minutes.  Soooo good!  It’s a great addition to a salad or you can eat it straight off the sheet pan while standing in the kitchen like I do.

Preheat your oven to 375 degrees.

Lemon Tarragon Roasted Shrimp

You’ll need:

1/2 pound raw, peeled, deveined shrimp (I used 26/30 size for this recipe but any size works)

2 Tablespoons fresh tarragon, chopped fine

1 Tablespoon coconut oil, melted

The zest of 1 small lemon (or about a Tablespoon of lemon zest)

1 teaspoon salt

1/2 teaspoon cracked black pepper

1.  In a colander, rinse the shrimp thoroughly.

2.  In a large bowl, mix the tarragon, lemon zest, salt and pepper.

3.  Add the shrimp and mix well to coat in the seasonings.

4.  Pour the melted coconut oil over the shrimp and mix well to coat everything.

5.  Put the shrimp on a sheet pan, making sure they have room in between them, and roast in the oven for about 5 minutes or until the shrimp is pink.

*Optional- if you like extra lemon, cut the zested lemon and squeeze it over the shrimp when it comes out of the oven*