• 1lb uncooked, deveined shrimp, peeled
  • 1 (6oz) can coconut milk
  • 3 egg whites, whisked
  • 1/3 cup coconut flour
  • 1 cup unsweetened shredded coconut
  • 3 tablespoons yellow curry powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon siracha
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 garlic clove, thinly sliced
  • 1 tablespoon fat, I used coconut oil
  • 1 lime, juiced


Ok grab a 3 bowls. Stop complaining. The first bowl you’ll whisk the egg whites until they are foamy. In the second bowl, mix the coconut flour with 2 tablespoons curry powder, the cayenne, salt and pepper. The add just the shredded coconut to the third bowl.

Let’s get your shrimp ready. Lie out all 3 bowls along with a plate to place them on when covered. First, dip the shrimp in the egg, then coat with the coconut flour, then finish off coating with the shredded coconut.

Once all the shrimp are covered in happiness, heat up a large skillet. Add your fat of choice along with your garlic clove.

Once the garlic becomes fragrant, add your coconut milk, siracha, and 1 tablespoon of curry powder. Mix together and let it cook down for about 1 minute under medium heat. Once it is bubbly and starting to thicken, add your shrimp. Let cook on both sides for about 2-3 minutes or until they are pink and the tails begin to curl in.

When they are about done, squeeze the lime in the mixture and over the shrimp.

Now serve. Honestly, they rock even more the next day. With avocado. Oh sh*t yeah