In my attempts to eat healthier, I did some experimenting in my kitchen with coconut oil. I know, I’m late to this party but better late than never!
I first tried coconut oil with my scrambled eggs. Not an altogether horrible turnout. It did have a distinct flavor that was sort of perfumey. While eating my perfume eggs, I decided to try this with shrimp, given the popularity of coconut fried shrimp I figured this would be a good match.
Let me make it very clear first that I hate coconut. I do not eat it in meals, desserts, or any other place. I tried coconut water, coconut milk, raw coconut and cooked. I do not like it. But I used the oil to make lip gloss & lotion bars for Christmas and I really liked the smell those things had. I know coconut oil is super healthy, so I made the leap and I’m so glad I did!
Basically, you need equal parts butter and coconut oil. Seasonings only consist of salt and crushed red pepper.
Put half the butter & half the coconut oil in the pan and let it melt.
Add your shrimp and season with the salt and pepper.
Flip the shrimp when the first side is pink and add the remaining butter and coconut oil.
Cook until done which should really only be a few minutes. Shrimp cook incredibly fast which makes this another winner in my book.
Final product is something very tasty. Enjoy!
- 1 TBSP Butter, divided
- 1 TBSP Coconut oil, divided
- Salt to taste
- Crushed red pepper to taste
- ½ pound of Shrimp (I used size 26-30)
- Melt half the butter and half the coconut oil in a skillet on low to medium heat.
- When fully melted, add the shrimp in a single layer.
- Season the shrimp with salt and crushed red pepper.
- When the first side of the shrimp is pink, flip them over.
- Add remaining butter and coconut oil.
- Cook until done (several more minutes on side 2).
What do you think?