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 was inspired by a cold shrimp salad I had for lunch at my beloved Two Sisters Catering, and decided to make a cold dinner salad starring my favorite crustacean.  This stuff rocked.  Peaches are about to come into season and they’re best I’ve tasted in about 4 years, so they had to make an appearance in this recipe.  Cook the shrimp first and let it chill in the fridge while you’re making the dressing.

Shrimp, Cucumber and Peach Salad

You’ll need:

1/2 pound raw, peeled, de-veined shrimp

2 cups peaches, pits removed and medium dice (about 1 large peach)

2 cups cucumbers, seeded and medium dice (about 1 large cucumber)

1 Tablepoon fresh lemon juice

1.  Boil about 2 cups of water in a small sauce pan.  When it comes to a rolling boil, add about a tablespoon of salt and let it come back to a boil.

2.  When the water is boiling, add the shrimp and let it cook for about 2 minutes.  After 2 minutes, drain the shrimp into a colander and rinse it with cold water.  Put in the fridge to chill for at least 10-15 minutes.

While the shrimp is chilling, start the dressing.  For the dressing, you’ll need:

1 Tablespoon apple cider vinegar

1/2 teaspoon dijon mustard

1/2 teaspoon salt

1/8 teaspoon pepper

2 Tablepoons olive oil

2 Tablespoons fresh dill, finely chopped

1.  In a bowl, mix the vinegar, mustard, salt and pepper with a whisk.

2.  Slowly drizzle in the oil and whisk quickly.

3.  Mix in the chopped dill.

4.  Take the cold shrimp and slice it in half lengthwise, like this:

5.  In a large bowl, mix the shrimp, peaches, and cucumber. 

6.  Pour in the dressing and stir everything well to coat it with dressing.  Add the lemon juice last and stir again.

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*