Coconut Shrimp


  • 2 lbs of fresh or uncooked frozen shrimp, deveined and shells removed
  • 1 1/2 cup almond flour
  • 1/2 cup unsweetened shredded coconut flakes
  • cayenne pepper, to taste (I used about 1 1/2 tablespoons
  • 1 cup coconut oil
  • 3 organic, free-range eggs, beaten


Beat eggs in small bowl In separate bowl, add almond flour, cayenne pepper and coconut flakes – mix all together Melt coconut oil in pan on stove, medium flame Dip shrimp in egg then coat in flour/coconut mixture  Place shrimp in pan and cook for about 3-4 min on each side


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