This post is our little addendum to yesterday’s Coconut Shrimp Recipe. My wife isn’t a fan of coconut, so as I was making my dinner, I had a choice to either let her starve or to fry her a different type of shrimp. Knowing that I would face great peril if I picked the former, I started thinking about acceptable alternatives. Remembering how much she liked our Flax Crusted Sea Scallops, I decided to try that same concept out with her shrimp. In the end, I successfully navigated away from trouble, and we both enjoyed our similar yet different meals together.
These shrimp would go well with a greater variety of dipping sauces as well (compared to my shrimp)…You can use the same Pineapple Cocktail sauce I had, regular cocktail sauce, BBQ sauce, any number of Asian sauces (Sweet and Sour, General Tso’s, etc.), or even our Avocado Margarita Sauce!
Time: 15 Minutes
Ingredients:
- Large Shrimp (Peeled, deveined, with the tails on)
- Flax Meal (or ground flax seed)
- Egg
- Flour
- Sauce of your choice
Method:
- Prep your dipping stations!
- Pour a tablespoon or two of all purpose flour into a bowl
- Crack and beat an egg in a bowl
- Pour some ground flax seeds/flax meal into a bowl
- Pat your shrimp dry, peel/devein as needed (leaving the tails on for ease of dipping), and put it in a bowl.
- Prep your sauce of choice!
- Coat!
- Working one at a time, grab a shrimp by the tail, and dangle shake it around in your flour.
- When coated, dip the shrimp in your egg to coat.
- When egged, dip in your flax meal to build your final layer.
- Place your shrimp on a prep plate, and coat the rest.
- Cook!
- Pour about a quarter inch of oil into your Dutch oven, and heat on the stove until it hits about 350 degrees F. Too much hotter, and your flax coating will burn…too much cooler, and you won’t get your coating crispy.
- Carefully, place your shrimp into the oil (tail makes a good grip for tongs), and cook for 2-3 minutes.
- Flip, and cook for another 2-3 minutes (until your shrimp is nice and crispy and golden brown on all sides).
- Remove from heat, and place on a paper towel to absorb any excess oil that may be present.
- Plate, devour, and enjoy!
