(Low Carb, Paleo)
Total cooking time, including prep – Under 20 Minutes
6-8 Large Shrimp ( U16/20 or larger)
1/3 Cup eggwhite
1/8 cup unsweetened coconut flakes
1/8 cup Coconut Flour
1 TBSP Coconut Oil
Ground Himalayan Salt & Ground Pepper
Lemon or Lime wedge
Tools of the trade :
Vien and Peel Shrimp , remove tail ( you can leave tail on if preferred)
Place egg whites in bowl
Place coconut flour and coconut flakes on a plate mixed together ( you can add salt and pepper optional for taste)
Put 1tbsp of coconut oil in sauté pan
Place paper towel on large plate
Put range on medium -high heat
Dip shrimp in eggwhites covering both side , be careful not to soak it too much or the coconut will not stick well, take shrimp directly from eggwhite and dip into plate with coconut flour and shredded coconut flipping the shrimp to cover both side with a light coating.
Place shrimp in warmed saute pan. Repeat with all shrimp.
Cook about 2 minutes on each side or until golden brown
Remove shrimp and place on plate with paper towel to absorb any access oil. Remove from paper towel place and serve along with lemon or lime wedge.
**I also add Sriracha on the side as a dipping sauce 🙂