Coconut Shrimp

Coconut Shrimp



Ingredients

1lb large shrimp, peeled and deveined (I also plucked the tails off for easy devouring.)
1/4 tsp salt
pinch of black pepper
pinch of garlic salt
2 eggs
1 cup coconut flour
2 cups shredded coconut
2-3 tbs coconut oil


1. What were doing here is using egg, coconut flour, and shredded coconut to make a coating on the shrimpies, so set up your station: eggs in one bowl (beaten), coconut flour in another bowl, shredded coconut in a third bowl, and a clean plate at the end. Season the egg with salt, pepper and garlic salt (whatever spices you want, really).

2. Pat the shrimp dry before starting. One at a time, dip the shrimp into the coconut flour (giving the shrimp a thin coating of flour before moving on), then dip into the egg, and finally the shredded coconut. Set on a plate. Repeat until all the shrimp are coated.

3. Heat coconut oil in a skillet. Lay the coconut-breaded shrimp on the skillet and cook for about a minute (enough for the shrimp to become opaque) then flip over. Cook the shrimp so that they are golden and crispy.

4. You can also bake these by setting the oven to 400 degrees, laying the shrimp on a lined cookie sheet and baking for about 15 minutes.

source: lydaclark