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Coconut Crusted Shrimp (w/ Eggless Batter) & a Vegan Option

if you are craving a Spring Break vacay as badly as I am, but won’t be to sneak away, like I will, then these delicious coconut crusted shrimp tacos with my easy avocado slaw (next blog) and my pineapple chutney sauce should do the trick. Crack open a cold one, ya‘ll Know I am from the south, so ice cold beer or a cold margarita will do just fine, throw on some Jimmy Buffett and enjoy!

**Due to my egg allergy, I cannot consume eggs. If you can have egg, by all means, replace the coconut milk with 2 eggs lightly beaten.

In the south, we love love love anything deep fried, I mean we invented the deep fried Oreo! Lol,...but all that oil will clog up your arteries, so the airfryer is the best kitchen appliance that makes your food taste like it’s been submerged in lard but with less heart attacks & more time to say “bless her heart” to your favorite people! (Only real southerners will understand that.)

What Ya’ll Need:

For the Shrimp

1lb peeked & deveined raw shrimp (Vegan Option: Use Cauliflower Florets)

1/2 c. Tapioca Flour (I like Arrowhead Mills)

1 can Organic Unsweetened Coconut Milk

1/4 c. Coconut Flour

3/4 c Shredded Coconut Flakes

1/2 TBSP Garlic Powder

1/2 TSP Himalayan Pink Sea Salt

For the Pineapple Chutney

1 c. Frozen Organic Pineapple chunks

2 TBSP Tamari (Gluten Free soy sauce)

2 TBSP Honey (Vegan Option: 1/2 TBSP Maple Syrup)

2 TSP Ginger, ground

1/4 c. Water

A drizzle of EVOO (or your fav oil)

2 TBSP Lime Juice

For the Easy Avocado Slaw Salad

3 c. Slaw Medley (I prefer the Kale, Cabbage, Brussels Sprouts Slaw from Trader Joe’s)

3 medium avocado (or 1 large Haas Avocado)

Your Favorite Oil (I prefer Thrive Algae Oil

Himalayan Pink Sea Salt

1/2 TSP Rice Wine Vinever (Option: fresh citrus for acidity)


1. In 3 small bowls, set up your wet & dry dipping station.

Station 1: Tapioca Flour

Station 2: Coconut Milk

Station 3: Coconut Flour, Coconut Flakes, Garlic Powder & Salt (Mix thoroughly)

2. Dip shrimp in Station 1, tapping off any excess flour. Then dip shrimp in Station 2, tapping off any excess coconut milk, then Station 3.

3. Set shrimp onto a waxed paper covered baking sheet and repeat process until all shrimp are completely battered.

4. Air fry 7-8 shrimp at a time at 350 for 10 minutes until golden brown.

While you are cooking shrimp, prepare the chutney & slaw.

In a small saucepan, add all the pineapple chutney ingredients and whisk together over medium high heat until a light boil, then reduce heat to low and simmer until sauce thickens.

Pro Tip: If you prefer a smoother sauce, add to blender after thickens or use an immersion blender in the pan.

For the slaw:

1.) In a small mixing bowl, add avocados (without skin or seed) into the bowl.

2.) Add a pinch of sea salt.

3.) With a fork, gently mash avocado against the bowl to fork a paste-like consistency.

4.) Drizzle oil into the bowl slowly and continue to mash.

5.) Add slaw to bowl.

6.) Finish with acid (vinegar or citrus)

7.) Gently toss slaw til completely coated.

This can be a stand alone salad too!


#LifeHack: Turn a muffin tin upside down, placing tortilla for easy filling.

Add Slaw for the base.

Then shrimp

Top with pineapple chutney


If you make this recipe on social, tag me so I can repost!

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