Ripped Recipes - Coconut Shrimp
This is a very quick and easy way to make a Paleo Coconut Shrimp. You can also make a sriracha-honey dipping sauce to go along with it!
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Spatula
- Plate
- Paper towel
Ingredients
- 8 oz, without shell, raw (yield after cooking) Shrimp
- 1 medium Egg
- 2 tablespoons Coconut Oil
- 2 tbsp Honey
- 1 serving (serving = 1/4 cup) Bob's Red Mill Unsweetened Flaked Coconut
- 8 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
- 0.15 serving (serving = 1 cup) Silk Pure Almond Milk - Original
- 4 serving (serving = 1 tsp) Lee Kum Kee Sriracha Chili Sauce
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