Servings: 4
Time: 45 minutes
Ingredients
1 lb shrimp – shells removed, but tails remain–butterflied
1/3 cup Tropical Traditions organic coconut flour
¼ tsp cayenne pepper
¼ tsp fresh ground black pepper
1 tsp kosher salt
2 eggs
2 tbsp water
½ cup shredded coconut – unsweetened
Tropical Traditions coconut oil for frying – about ½ cup
Instructions
Heat the oil in a large frying pan until it reaches 350-360 degrees. The oil should be about ¾ of an inch deep.
In a small bowl, add the cayenne pepper, black pepper and salt to the coconut flour and mix well. Make sure to break up any lumps in the coconut flour.
In a small bowl, add the water to the eggs and whisk with a fork.
Put the coconut flakes in another small bowl.
Holding the shrimp by the tail, coat it in the coconut flour and then shake off any excess flour.
Next, dip the shrimp into the egg mix until it’s completely coated. Shake off excess egg.
Now roll the shrimp in the coconut flakes until well coated, shaking off any excess flakes.
Carefully place the shrimp into the heated oil, being careful not to drop them in to prevent oil from splattering. Cook about 2 minutes on each side or until shrimp are golden brown.
Using tongs, remove shrimp from the pan, place on a plate covered with paper towels to soak up any excess oil and let cool.
Eat them as they are or dip them in your favorite spicy aioli.