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Coconut Shrimp

  • 3 Tablespoons (21 g) of coconut flour
  • 1 medium egg (44 g), whisked
  • 1/2 cup (32 g) of coconut flakes
  • 7 oz (196 g) of raw peeled shrimp
  • oil, for frying
  • salt and freshly ground black pepper, to taste
  • lime wedges, to serve
        • 1Line a tray or plate with paper towels. Set aside.
        • 2Prepare three bowls. Put the coconut flour in one bowl, the whisked egg in the second, and the coconut flakes in the last.
        • 3Toss all the shrimp in the coconut flour. One at a time, take a shrimp and dip in the egg, allowing the excess to run off. Then dip the shrimp in the coconut, pressing the coconut into the shrimp firmly.
        • 4Heat enough oil to deep fry the shrimp. Once hot, fry the shrimp for a minute or two then remove with a slotted spoon and place on your lined tray or plate.
        • 5Season with salt, pepper, and a generous squeeze of lime. Serve warm.
        (Estimated and based on per-serving amounts.)
        Calories: 267     Fat: 15 g     Total Carbs: 8 g     Fiber: 5 g     Sugar: 2 g     Net Carbs: 3 g     Protein: 25 g