Okay, so this recipe takes some work – I’ll admit that. But, the end result is so good that it’s totally worth it! This is a weekend meal in our house, when I have a little more time for cooking. I like to serve this with a store bought orange marmalade for dipping (microwaved for a few seconds to make it sauce consistency) and broiled or grilled asparagus, like my Roasted Asparagus with Lemon and Feta. A simple baked sweet potato and steamed broccoli works great too!
Coconut Shrimp
Ingredients
1 lb peeled and deveined shrimp, patted dry
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
2 eggs, beaten
coconut oil, for frying
Instructions
Pat the shrimp dry (make sure it is very dry so the coating sticks). Place the coconut flour in a bowl, the beaten eggs in second bowl, and the shredded coconut in a third bowl. Line them up in this order: coconut flour, eggs, shredded coconut. Dip the shrimp in the flour, shake off excess, then in the egg, then the shredded coconut. Set on a plate while you finish preparing the rest of the shrimp. Heat the coconut oil in a skillet over medium high heat. Add the shrimp (what you can fit – you will have to work in batches). Cook until tails start to turn pink, then flip. Cook until cooked through and golden brown. Serve with orange marmalade.