Since the coconut bread turned out so much like a dense cake, it got my wheels turning for the possibility of using it as a birthday cake. More on this later - when one of us actually has a birthday to celebrate.
Also, the shrimp was more or less off-the-cuff (when I was cooking, I didn't pull up the MDA recipe that I originally meant to use as a reference point), and since I would gladly repeat - I'll record what I did here for future reference.
Coconut Crusted Shrimp
Serves 4 generously
1.5 lb. raw shrimp - peeled, deveined, tails off
All-purpose seasoning in the tradition of Old Bay - without sugar, MSG, etc. (Salt, paprika, and other seasonings, generally.)
3 eggs, scrambled
2 cups finely shredded unsweetened coconut (I used Let's Do Organic)
3/4 c. coconut flour (I used Tropical Traditions)
1 c. coconut oil
Put shrimp in a large bowl, and season a bit. Add a bit of seasoning to the egg wash as well, then pour it over the seasoned shrimp, and stir to coat.
To a shallow dish, add shredded coconut, coconut flour, and another shake of seasoning, and toss to combine.
Add large spoonful of coconut oil to a medium-to-large pan on medium-high heat. Once the oil has melted, pull an "egged" shrimp from the large bowl and toss it in the shallow dish of coconut crust until it's coated. Place the shrimp in the hot pan, and work quickly around the pan, adding shrimp. (I start at the "12 o'clock" position in the pan and work clockwise.) Once the pan is full, the first shrimp to go in will have cooked on one side, so being flipping each shrimp - they should be golden brown once the underside is flipped side up. Cook an additional 2 minutes, then place in a shallow dish on a paper towel. Scrape old oil and debris from pan, add more fresh coconut oil, and start again, frying the shrimp this way in batches until all are fried. Serve immediately.