This recipe is paleo friendly, but it was so good!
1/2 lb: Peeled and de-veined shrimp
1 Cup: Coconut Flour
1/4 Cup: Shredded Coconut
1 tsp Salt
1 tsp Fresh Ground Pepper
1 tsp Cayenne pepper
1/2 cup Coconut Oil
Step 1. Wash/ Rinse Shrimp with cool water
Step 2. Mix in a medium-small bowl all dry ingredients: Coconut flower, Salt, pepper, and cayenne all together. *Optional Shredded coconut* I originally did not have the shredded coconut mixed together but I actually found as I was making it that it was easier to have everything batted on together at once.
Step 3. In a separate Medium-Small Bowl beat 2 eggs together.
Step 4. Add Coconut Oil to a Saute pan, and set to heat. This is where you will be frying your shrimp
Step 5. Take your shrimp and dip it in the Egg Batter make sure it is well coated
Step 6. Dip your egg battered shrimp into the dry ingredient bowl coating well.
Step 7. Take your battered and coated shrimp and re-dip it back into the egg batter.
Step 8. Dip the double battered shrimp into the shredded coconut, or if you have mixed everything together re dip it into the dry mixture.
Step 9. Make sure that your oil is sizzle- hot, then add your shrimp to the pan. I cooked them for about 3 minutes on each side. I made sure that the pan had about 6 in it at a time.
Step 10. Repeat Steps 5-10 until you have finished all of your shrimp.
Step 11. After you take your shrimp out, I placed them on a baking pan, and baked them in the oven for about 7 minutes on each side at 350 degrees. This step is really not necessary but i thought that the shrimp had come out a little too oily and I wanted to give them a little more dryness.