Keto Coconut Shrimp
raw tail on shrimp
peeled and deveined
fine almond flour
unsweetened shredded coconut
Dry shrimp with paper towels so help the breading stick well.
Grab 3 small bowls for the breading.
Bowl 1 - combine coconut flour, almond flour and salt
Bowl 2 - whisk the eggs in it
Bowl 3 - unsweetened shredded coconut
Heat the avocado oil a cast iron pan over medium high heat.
Grab one shrimp by the tail and dip it in bowl 1 to coat it with the flour mixture.
Immediately dip it in bowl 2 to coat it with the egg.
Lastly, dip the shrimp in bowl 3 to generously cover it with shredded coconut.
Place it on a plate and repeat until you have 5 shrimp pieces ready.
Cook the shrimp in batches of 5.
Place the shrimp in the pan and fry for 1 minute on each side until the tail turns pink and the breading is golden brown.
Transfer cooked shrimp to a paper towel lined plate.
Repeat until all the shrimp is cooked.