It’s seafood week! We were away on the weekend, so we missed the Saturday farmer’s markets, and it’s thrown off my meals for the week a bit. I wasn’t able to get to the butcher until yesterday evening so I planned around that a bit. I had some high quality canned tuna, a frozen piece of salmon from Ocean Odyssey in the fridge, and I picked up a pound of shrimp at Safeway on Monday. So the beginning of the week has been fish-heavy, which is very unusual for me.
I actually didn’t eat seafood until the past year or two. I was always grossed out by it and really had to force myself to eat enough of it to start appreciating it. I’m still a bit grossed out by it to be honest – especially raw. I hate working with raw fish, and especially shellfish! But it’s all tasty enough to deal with. I’m getting better at sucking it up and not being weird and squeamish about everything.
That said…I really wish I’d bought peeled shrimp for this recipe. But it was probably a good personal growth experience to have to pull off all those disgusting little legs 😛
Crunchy Coconut Pecan Shrimp
1 lb peeled raw shrimp
1/4 cup coconut milk
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
1/4 cup finely chopped/crushed pecans (I chopped ’em up and then crushed them with a rolling pin)
Sea salt and freshly ground black pepper
Plenty of coconut oil for frying
Whisk together the eggs and coconut milk in one bowl, and the coconut flour, coconut, pecans, and salt and pepper in a second bowl. Pour about a 1/2″ of coconut oil into the largest skillet you have over high heat. Dunk the shrimp in the egg mixture, then dredge in the coconut pecan mixture. Once the oil is very hot, fry the shrimp for about 3 minutes on each side.
I served these with hot chili paste, but I definitely want to revisit this when I’m not on the 21DSD, because I think a sweet-spicy sauce would be amazing. Mango? Pineapple? Plum? Hmmm…I’ll try not to think about it too hard until I’m actually allowed to eat fruit 🙂