Coconut Shrimp

(Low Carb,  Paleo)

Total cooking time, including prep – Under 20 Minutes   IMG_7704


Ingredients :

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 :

Saute pan

1 bowl

2 plates

measuring cups

Paper towel



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. shrimpplate

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 🙂