Wednesday, July 4, 2012

Coconut Shrimp with Coconut-Clementine Dipping Sauce (scd, paleo, Vitamix)

So there are quite a few twists to the original recipe. I have a feeling I will be making this one for my non-scd friends when I finally start to be social again. I think smelling coconut shrimp as they fry in the pan is half the ambiance of having them for dinner. Who needs Bubba Gumps when you can do this in your own kitchen, in a healthier version, at a fraction of the price? The clementine sauce blends very well with the naturally sweet coconut, feels like it's a tropical summertime dish for sure. If you prefer a more spicy version feel free to mix in some hot sauce into the clementine sauce (this by the way, we have found tastes very similar to Chick-fil-a's Polynesian dipping sauce and is GREAT as leftovers on chicken). I think you will like this one as much as me and my non-scd husband did


13 clementines (i.e. cuties for those in the US)
1/2 cup shredded unsweetened coconut flakes
3 cups water
1 tablespoon minced ginger root, fresh


1 lb fresh or frozen shrimp, shell-less and deveined
1/2 cup shredded unsweetened coconut flakes
1/4 cup olive oil, or enough to well coat the bottom of your pan
1 egg, scrambled

For the sauce:

Juice the 13 clementines and put juice into a pot. Use about 4 of the rinds, chop them well, and add to the pot. Add the water, coconut, and ginger to the pot. Bring to a boil and leave it boiling for about an hour or until it is mushy and most of the water is gone. Then pour into a Vitamix and blend until a sauce-like consistency. Refrigerate.

For the shrimp:

Dip the shrimps individually into egg and then coat in coconut flakes, then throw into hot oil in pan. Cook until pink and curled up, eat while they are still warm!

It's really an easy recipe and I promise the sauce is worth the time and effort. Enjoy!

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