When I first started my blog, Ditch The Wheat, I made a recipe for low carb coconut battered shrimp. It was great! I used it on more than shrimp. The low carb batter was good for making chicken balls, onion rings, anything deep fried… Somethings just taste better deep fried. I had some shrimp that I needed to use and once again I turned to my low carb coconut battered shrimp recipe. Except, I revised it. Ten months since making the first low carb batter recipe I know a thing or two about working with coconut flour.
I would describe coconut flour as a flour that is constantly going through PMS. Once you get a feel for it the possibilities are endless. I’ve made some pretty awesome doughnuts, pie dough, squares, cupcakes, cookies and even monkey pull apart bread from it. That’s a glimpse at some future blog recipes and recipes for my upcoming book on gluten free/low carb/dairy free treats.
- 2 eggs
- 2 ½ tbsp coconut flour (I didn’t sift it)
- ¼ tsp of baking powder
- dash of Salt & pepper
- 1 tsp of your Preferred seasoning *optional
- 8 medium sized shrimp, without the shell
- ½ cup or more of unsweetened coconut flakes
- Preheat your deep fryer to 325 F.
- In a bowl whisk the eggs.
- Add the coconut flour, baking powder, salt & pepper, and any additional seasoning.
- Mix until the batter is smooth.
- Put the shredded coconut flakes in a separate bowl.
- This part gets messy. One at a time, place the shrimp in the batter and using your hands mold the batter around the shrimp and then immediately dip the batter covered shrimp in the coconut flakes.
- Press the coconut flakes all over the shrimp and set aside.
- Repeat for each shrimp.
- Place about 3-4 shrimp at a time in the deep fryer. Flipping once when the underside of the batter is golden.
- The shrimp is done when it floats to the top and both sides of the batter is golden brown. The shrimp is a pink colour.
Let's Do. Organic Coconut Flour is made from certified organic fresh coconuts. After separating the rich, white coconut meat from its shell, we use pressurized steam to remove most of its fat. We thoroughly dry the defatted coconut before milling it to a fine cream colored flour. Although its texture is very similar to wheat flour, Let's Do. Organic Coconut Flour is completely gluten free, high in fiber and more than 20% protein. Organic Coconut Flour is wonderful in baked goods, and delicious in your favorite smoothies (with the benefit of adding healthful protein and fiber). Let's Do. Organic Coconut Flour may replace wheat flour completely in many recipes with great results (see our Brownies recipe below for a perfect example). In other recipes you may only want to replace up to 25% percent of the wheat or other grain flour with coconut flour. When you replace other flour in recipes, be sure to increase your liquid by the same measure. For example: if your recipe calls for 2 cups of flour and 1 cup of water, you could use ½ cup coconut flour plus 1½ cups any other flour, and then you must add an additional ½ cup water to total 1½ cups liquid. Try our recipes and experiment with your own. We invite you to send us your favorite recipes so that we can share them with others.