Again, I am a wee bit late in getting this week’s menu planning on my blog. Days just seem to fly by and each day’s schedule seems to be overloaded with good things to do. So finally, here is this week’s menu plan.
14 medium shrimp 1 cup unsweetened shredded coconut 1 egg 1/2 cup coconut flour 1/4 teaspoon smoked paprika salt & black pepper to taste olive or coconut oil for frying
Shell & devein shrimp, if needed, leaving tails intact. Season shrimp with salt, pepper. Beat egg in a bowl. Set aside.
Place coconut flour on a plate, season with salt and ground black pepper. Set aside. Place dried coconut on a plate and season with salt, ground black pepper and smoked paprika. Set aside.
Dredge seasoned shrimp on coconut flour and shake off any excess particularly on the tail. Then dip in beaten egg.
Add a final coating by dipping into the seasoned coconut. Refrigerate for 30 minutes to allow the breading to stick well.
Heat pan and pour coconut oil. Fry coated shrimp about 2 to 3 minutes on each side or until shrimp turns into pink or golden orange in color.
Drain cooked shrimp on paper toweling. Serve with sweet chili sauce on the side for dipping. Enjoy while crisp!
To air fry the shrimp: Set the temperature to 360 degrees F. Brush the basket with EVOO and place the shrimp in a single layer in the air fryer basket. Let them fry for about 7 minutes. (3-4 minutes on each side.)
It seems like each weekly menu plan gets changed as my shopper/husband finds things he likes and wishes me to make. This past week he found meatloaf mix and was looking forward to having a meatloaf dinner over the weekend. The turkey dinner from last week’s menu will be made this coming weekend. I like to make a large meal on Saturday so we can have leftovers for Sunday after church. A bit of flexibility is needful when menu planning.
MONDAY From last week’s menu
Tomato Juice Coctail Creamed Tuna in Toast Cups Salad