Coconut Shrimp with Cucumber Chopped Salad

Coconut Shrimp with Cucumber Chopped Salad

Could any lunch be more irresistible than freshly fried shrimp with a flavor-packed side? We don’t think so.

Coconut Shrimp with Cucumber Chopped Salad
 
Makes 4 to 6 servings
Ingredients
  • 2 cups diced English cucumber
  • 2 cups diced tomatoes
  • 1 cup diced red onion
  • ¼ cup seeded, diced jalapeño
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground coriander
  • ⅛ teaspoon crushed red pepper
  • 1 (16-ounce) package frozen large shrimp, thawed, peeled, and deveined (tails left on)
  • ¼ cup coconut flour
  • 4 large eggs, lightly beaten
  • 1 cup unsweetened flaked coconut
  • 1 cup panko (Japanese bread crumbs)
  • 2 cups coconut oil, for frying
  • Butter lettuce leaves, to serve
Instructions
  1. In a large bowl, stir together cucumber, tomatoes, red onion, jalapeño, lime juice, lemon juice, olive oil, parsley, cilantro, 1½ teaspoons salt, black pepper, coriander, and red pepper. Cover and refrigerate.
  2. In a large bowl, toss shrimp with coconut flour.
  3. Place eggs in a medium shallow dish. In another medium shallow dish, stir together flaked coconut and bread crumbs. Remove shrimp from flour, shaking off excess. Dip shrimp in eggs and dredge in bread crumb mixture, shaking off excess.
  4. In a large skillet, heat coconut oil over medium heat until a deep-fry thermometer registers 375°. Fry shrimp in batches until golden brown, about 3 minutes per side. Using a slotted spoon, remove shrimp and let drain on a wire rack or paper towels. Sprinkle with remaining ½ teaspoon salt. Serve immediately on lettuce leaves with cucumber salad.