Paleo Coconut Shrimp with Apple, Radish, and Kale Salad

My mom threw a party this summer. She got a ton of those frozen appetizers from Costco including these delicious, crunchy, sticky, sweet coconut shrimp. Which weren’t gluten free. For some reason, they didn’t get eaten as much as others (weird), so there’s still a box hanging out in my mom’s freezer which I keep seeing every time I open the freezer (annoying). It’s making me crave coconut shrimp, so I decided to make my own.

These are crunchy, and delicious, and if you make a dipping sauce, they can be spicy and a little sweet too. I made a sauce from primal kitchen chipotle lime mayo and pineapple juice in the blender—I didn’t measure these so I’m not adding it to the recipe, but I think you’ll like it. Anyway, crank these out for your next cocktail party, or make yourself a pound of shrimp for your next football watching extravaganza.

What You’ll Need:

• 2 or 3 organic radishes (about 2 ounces total)

• 1 head organic lacinato kale

• 1 organic apple

• 1 tablespoon black sesame seeds

• juice of half a lemon, juice of half an orange, 1/4 cup olive oil

• 1lb wild shrimp

• 1/4 cup olive oil

• 1 egg

• ½ cup shredded coconut

• 1 teaspoon granulated garlic

What I Did:

1. Strip the kale from it’s stems, roll into a ball and slice thinly. Add to a medium bowl.

2. Trim the ends from the radishes; thinly slice the radishes.

3. Mix together the apples, radishes, sesame seeds, citrus juices and olive oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the shrimp.

4. Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.

5. Crack the egg into a shallow bowl and season lightly with salt and pepper. With a fork or whisk, lightly beat until just blended.

6. On a plate or shallow bowl, combine the coconut and granulated garlic and season lightly with salt and pepper. Spread in an even layer.

7. Working with a few shrimp at a time, dip the shrimp into the egg, turning to coat; let the excess drip off. Gently press the shrimp into the coconut mixture, coating all sides; shake off any excess.

8. In a large frying pan over medium-high heat, warm 2 tablespoons (¼ cup) oil until hot but not smoking. Working in batches if needed, add the shrimp in a single layer and cook, turning once, until crisp, golden brown, and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.