I had the opportunity to review the Tropical Traditions Gold Label Virgin Coconut Oil. I have never tried coconut oil before and am not a huge coconut fan, so I thought it would be too much for me. Tropical Traditions provided me with a jar of their gold label oil to review and also provided one to giveaway. After using it for this recipe and a few others, I am a fan! For me, the Coconut Oil is lighter then a traditional vegetable oil and adds a unique flavor. I’m excited to try it the next time I grill fish!
This quick, easy and delicious recipe can be served as an appetizer, as part of an entree, a salad or on a skewer with vegetables.
Servings: 2 to 4
Preparation Time: 10 minutes
Aprox. 12 large shrimp, peeled and de-veined
3 teaspoons Cajun seasoning
Salt, if needed
Gold Label Virgin Coconut Oil
Rice (for serving)
Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of the seasoning over the shrimp. Flip over to other side and season with the rest of the seasoning. Lightly sprinkle with salt if you used a salt free seasoning. Add cayenne pepper if you want a spicier shrimp.
Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes.
Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook. I served this with an artichoke on the side. I made a ranch dipping sauce for the choke that I found on Tropical Traditions Recipe Page.
This was an easy, yet very tasty recipe. The coconut oil gives it a unique flavor and the sweet of the coconut compliments the spice of the Cajun seasoning. .
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