Honey-Glazed Coconut Shrimp

Coconut is a HUGE staple in the paleo lifestyle. I admit that I'm still not the biggest coconut fan, but I'm learning to love it. My poor sister-in-law would die if she ate half the meals that I do...and I mean literally, she's allergic to coconut.

Coconut oil is an amazing source of healthy fat. It's known to boost the metabolism and aide in weight loss and increasing energy. There are many more health benefits of coconut.


Lately, I've been obsessed with shrimp. This recipe was a home run...I ended up eating all the shrimp for lunch and dinner the day that I made it...sorry hubby, no shrimp for you! I got a ton of comments on Facebook when I posted the photo, asking for the recipe and for a dinner invite...well here's the recipe folks and dinner is always on the table ;)

You can make this recipe for an appetizer, use as a salad topper, or add some sauteed veggies for a meal (or just eat them on their own like me).

Coconut Shrimp:

1 pound wild prawn, peeled and deveined
1/2 cup shredded coconut
1 Tbs coconut flour
Generous pinch of sea salt
2 Tbs coconut oil

Glaze:

2 Tbs raw (local if possible) honey
2 limes, juiced
1 clove garlic, grated
1/4 cup chopped cilantro

• Whisk together the honey, lime juice, and garlic in a small bowl. Season to taste with salt and set aside.
• Heat the coconut oil in a large skillet over medium heat.
• Mix the coconut, coconut flour, and salt in a shallow bowl.
• Dip each prawn into the mixture and coat evenly on all sides.
• Cook prawns for 2-3 minutes per side, or until the shrimp turn opaque and the coating is browned.
• Place the shrimp on a platter and drizzle with the honey lime sauce. Sprinkle generously with cilantro.