Becca’s No Garlic Sweet Chili Coconut Shrimp

By Becca Vail 04/11/2016

This recipe is AMAZING! In fact, if I had a successful restaurant and only had one item on the menu, this would be it! The fragrance as it cooks is dreamily intoxicating, and the flavor is pure DELIGHT! I want this EVERYDAY!!!!

Ingredients:

• 1 egg
• ¾ c cornstarch
• ½ c water
• ¼ c coconut flour
• 1 tsp baking powder
• 1 tsp organic Agave syrup
• 1 tsp soy sauce
• 1 tsp Sake
• ½ tsp salt
• ¼ tsp pepper

• 2 lbs. uncooked jumbo shrimp (peeled, de-veined)
• 5 Tbs coconut oil

Directions:

1. Heat the coconut oil in a large skillet on medium heat.
2. In a medium-sized mixing bowl, whisk together the cornstarch and water. Once dissolved, whisk in the egg, flour, baking powder, Agave syrup, soy sauce, Sake, salt, and pepper. 
3. Dip each shrimp into the batter, then fry on each side until kissed with gold on each side (about 2-3 minutes). Note: The shrimp cook better when the pan is not overcrowded, so cook them a few at a time in smaller batches. Also, be sure not to over-cook the shrimp!
4. Serve with Betsy’s No Garlic Sweet Chili Sauce. 
5. Enjoy thoroughly! 

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