Fried Shrimp

Adapted from Spicy Coconut Shrimp.

Every now and then, instead of going out to eat, we will make a "fun meal" at home. Usually a fun meal isn't exactly 100% healthy, but it's a better alternative to what we would have eaten if we went to a restaurant. Cooking at home is almost always healther than going out to eat because you can control the ingredients and use healthy oils and fats. Fried shrimp is one of Chad's favorite foods, so we make it with coconut oil and almond flour as a healthy alternative.


  • 1/4 cup of shredded unsweetened coconut (optional, if you don't like coconut, dont use it.)
  • 1-2 cup almond flour
  • 2 eggs
  • About 30 peeled shrimp (Add or take away as you need. We did 2 pounds. The bigger the shrimp the easier it is to cook).
  • Coconut oil
  • salt
  • 2 tsp chili powder
  • 2 tsp cayenne
  • 2 tsp garlic powder
  • 2 tsp oregano
  • lime


  1. Combine shredded coconut, almond flour, salt, and spices in a bowl. This is your "batter" or breading for the shrimp. (PS I don't measure the spices, I just sprinkle them in, so if you don't like food too spicy, put just a dash of cayenne. The measurements are approximate. I ended up having to make additional batter since we cooked almost 2 pounds of shrimp.)

  2. Whisk eggs in a separate bowl.

  3. Heat coconut oil in pan, just enough to cover the bottom, on medium heat.

  4. Dip shrimp in egg whites and shake to remove excess.

  5. Dredge shrimp in coconut and spice mixture, pressing to cover all of shrimp.

  6. Brown shrimp on both sides in coconut oil, about 2-3 minutes per side.

  7. Continue the process until all shrimp are cooked, adding coconut oil to the pan as needed.

When the shrimp are done, squeeze the juice of a lime all over the coconut shrimp.