Today we have a special guest recipe from my friend Camille of This American Girl! Camille inspires as she writes with candor about life lessons and her travels to exotic destinations. Head on over to her blog to vacation vicariously through her stories and photos. Enjoy!

After living on palm tree lined beaches in the South Caribbean of Costa Rica, I’ve developed quite the coconut addiction. I remember when all that stood between me and homemade coconut cream, milk, oil, and flakes was a machete and a blender.

Back in the drizzly city of Seattle, I’ve been experimenting with coconut recipes like a madwoman. I miss the exotic, tropical, nourishment it adds to any meal. Far from the paradise beaches of Costa Rica I still eat coconuts in some form every single day.

This recipe uses shredded coconut, coconut flour, and coconut oil in a delicious and healthy version of my all time favorite appetizer: coconut shrimp. Coconut meat and oil are excellent sources of healthy fat, which is known to boost the metabolism, aiding in weight loss and increasing energy.

Coconut Shrimp Ingredients:

Coconut Shrimp:

• 1 pound of wild prawns, peeled and deveined
• ½ cup shredded coconut (like this)
• 1 tablespoon coconut flour (like this)
• generous pinch of good quality sea salt
• 2 tablespoons coconut oil for frying (like this)

Glaze:

• 2 tablespoons raw, local honey (like this)
• 2 limes, juiced
• 1 clove minced garlic
• ¼ cup chopped cilantro

Process:

1. Whisk together the honey, lime juice, and garlic in a small mixing bowl. Season to taste with salt and set aside.
2. Heat the coconut oil in a large skillet over medium high heat.
3. Mix the coconut, coconut flour, and salt in a shallow bowl.
4. Dip each prawn into the mixture and coat evenly on all sides.
5. When the oil is melted and hot place the prawns into the pan with generous space.
6. Cook for two to three minutes per side, or until the shrimp turns opaque and the coating is browned.
7. Place the shrimp on a platter and drizzle with the honey lime sauce. Sprinkle generously with cilantro.

These coconut shrimp make a great appetizer, a delicious salad topper, or a complete meal paired with sautéed veggies. You can find coconut oil, shredded coconut, and coconut flour in most health food stores. Or, learn how to make your own here.

Camille Willemain is a coconut lover, adventure seeker, storyteller, word traveler, and life long learner. You can find her walking barefoot in the jungle, engrossed in her writing, or dancing her heart out in a beachfront reggae bar. She writes about her travels and life lessons on her blog  This American Girl. Connect with Camille on Facebook, Instagram, Pinterest or Twitter!

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