Sunday, April 25, 2010

Coconut Shrimp

2lbs peeled and deveined shrimp (tails on optional)
1 egg
½ tsp salt
½ tsp paprika
½ tsp garlic powder
½ cup almond flour
¼ cup unsweetened shredded coconut
3 tbs coconut oil

Beat egg and spices in a bowl until thoroughly mixed. In a shallow dish, blend together coconut and almond flour.

Dredge shrimp in egg mixture.

Then dredge shrimp through coconut mixture.

Place coated shrimp on a plate and heat up coconut oil in pan over med. high heat.

Cook shrimp in batches in hot oil for 2-3 minutes on each side until all shrimp has been cooked. Let stand for 5 minutes.

1 comment:

  1. That looks delicious! I'm going to give it a try!