- 1 tablespoon coconut flour
- 3 tablespoons shredded coconut
- 1/4 teaspoon sea salt
- 1 egg
- 12 large tail-on shrimp
- 2 tablespoons coconut oil
How to make this recipe
In a small bowl, mix together the coconut flour, shredded coconut and sea salt. In another small bowl, whisk the egg with a fork.
Dip the shrimp into the egg and then into the coconut, pressing the mixture onto the shrimp. (Using 1 hand for the egg and the other for the coconut helps make this process a lot less messy.)
In a medium nonstick frying pan, heat the coconut oil over medium high heat. Add the shrimp and cook for 1 to 2 minutes per side, or until both sides are crispy and brown and the shrimp is pink. Serve immediately.