Can I make this recipe ahead of time?

Yes, most components of this recipe can be prepared ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving for best results.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I substitute ingredients in this recipe?

Absolutely. This recipe is flexible and works well with substitutions. Swap proteins, vegetables, or seasonings based on your dietary needs or what you have on hand.

Coconut Shrimp with CCCC Sweet and Spicy Sauce

Name: Coconut Shrimp with CCCC Sweet and Spicy Sauce
Cuisine: American
Ingredients: 12 large shrimp; 1 egg white; 1/2 cup of almond flour; 1/2 cup of unsweetened shredded coconut; 1 garlic clove (minced); 1/2 teaspoon cumin; pepper to taste; 1 cup pineapple (freshly diced); 1 jalapeno (seeds removed (optional), and chopped); 1 lime (juiced); 1/4 of white onion (diced (can use red onion too))

So here is a classic completely Paleoized (Don’t think that is a word yet, but if we keep all this deliciousness up I am sure we can get it added to Webster’s). I wrote this recipe at work one day and waited a couple days to make it, after I ate them all I decided to never wait that long again because they were amazing. Also some props to myself on this one, after I was done cooking them I realized I had no dipping sauce for them (Not like they needed one) but grabbed what I had on my counter and came up with a Civilized Caveman Cooking Creations Original, my Spicy Pineapple Sauce. Hope you enjoy.

George Bryant

Coconut Shrimp with CCCC Sweet and Spicy Sauce

5 from 1 vote

Print Recipe Pin Recipe

Ingredients Method

Ingredients

Coconut Shrimp

12 large shrimp peeled, deveined, and butterflied
1 egg white
1/2 cup of almond flour
1/2 cup of unsweetened shredded coconut
1 garlic clove minced
1/2 teaspoon cumin
pepper to taste

CCCC Sweet and Spicy Sauce

1 cup pineapple freshly diced
1 jalapeno seeds removed (optional), and chopped
1 lime juiced
1/4 of white onion diced (can use red onion too)

Method

Coconut Shrimp

Preheat your oven to 500 degrees Fahrenheit.
Line a baking sheet with aluminum foil, shiny side down.
In a ziploc bag, combine the almond flour, coconut, garlic, cumin and pepper of your choice.
Beat the egg whites in a small bowl.
Coat all the shrimp generously in the egg wash and then place them all in the ziploc bag.
Shake the bag and make sure you evenly coat all the shrimp with the breading mixture in the bag.
Remove the shrimp from the bag and place on the baking sheet.
Bake for 5 minutes on the middle rack of your oven, flip them all over and bake for another 5 minutes.
Remove from the oven and serve with the dipping sauce.

Sauce

Place all of the sauce ingredients in your food processor.
Turn on high and keep mixing until you get a slightly chunky but more smooth dipping sauce consistency.
Serve in a bowl on the side with your shrimp or garnish your plate with it.

So that sauce was completely experimental and came out amazing. Since I made it I have used it on eggs, chicken, and buffalo shrimp. The combination with the spicy buffalo sauce and the sweet tangy pineapple was amazing.

***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate***