Chili Lime Coconut Shrimp For One

Okay, I’m gonna get exotic on you here. Wait, that sounds, uh, odd. Let me rephrase: I’m gonna suggest something exotic to you. Nope. Not better at all. One more time. Let’s try something exotic together.

Shoot. Now I’m just embarrassed.

In the meantime, here’s a recipe for super easy Chili Lime Coconut Shrimp For One, whenever you’re in the mood for some exotic fare. (THERE we go. Much better.)

Note: When you shop for the shrimp, maybe go for the stuff that’s already been shelled? Just to keep it on the easy side.

Chili Lime Coconut Shrimp For One

1/2 lb of shrimp (shelled, de-veined)
1/4 cup shredded coconut (unsweetened if you like it)
2 tbsp almond flour if you have it, regular flour if you don’t
1 lime, zested (use a grater to get the peel off, then use the shredded up peel)
2 tsp chili powder
1 egg, beaten
1 clove of garlic, or 1/8 tsp of garlic powder (optional)
Coconut oil or butter

Put the coconut, flour, lime zest and chili powder in a shallow bowl. Mix it up. Beat an egg in another bowl (or mug or whatever).
Put some butter or coconut oil in the bottom of a pan. Get it hot, but don’t start smoking yourself out. Medium-high heat usually works. If you’re using the garlic clove, smoosh it and toss it around the hot butter. If you’re using the powder, just stir it in. If you’re not, well then…
Dip your shrimp into the egg, then into the mix. Cover that thing up in good crumbs, then set it down in the hot oil. Cook for 2 or 3 minutes on each side until it’s done (it should be “pearly and opaque,” according to a government website — no, really, I’m not kidding).
Eat it while it’s hot. This stuff? One exotic island treat.

Thanks to Stupid Easy Paleo for the idea.

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