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Instructions
- Shell & devein shrimp, if needed, leaving tails intact. Drizzle lemon or lime juice on shrimp. Season shrimp with salt, pepper, chili powder, cayenne pepper and cumin. Refrigerate for 30 minutes to 1 hour.
- Beat egg in a bowl. Set aside.
- Place coconut flour on a plate or zip lock plastic bag then season with salt and ground black pepper. Set aside
- Place dried coconut on a plate and season with salt, ground black pepper and smoked paprika. Set aside.
- Dredge seasoned shrimp on coconut flour and shake off any excess particularly on the tail. Then dip in beaten egg.
- Add a final coating by dipping into the seasoned coconut.
- Heat pan and pour olive oil. Sauté garlic. Fry coated shrimp on top of garlic about 2 to 3 minutes on each side or until shrimp turns into pink or golden orange in color.
- Drain cooked shrimp on paper toweling. Serve with sweet chili sauce on the side for dipping. Enjoy while crisp!
Go to the next page to get the Amount Per Serving
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