Coconut Shrimp!

• 1 pound of tail-on shrimp (tail off will work too, they just look fancier with tails)
• 1 cup finely shredded unsweetened coconut
• 1 cup almond flour (I used AP)
• 2 eggs
• 1 teaspoon each of garlic powder, salt and pepper
• 1-2 cups of coconut oil (or tallow or lard) for frying (I used peanut oil)
• 1 tablespoon sea salt
• optional: 2 tablespoons honey (so optional I didn’t even think to use it)

1. In a large skillet, heat the coconut oil until hot enough to fry.
2. Wash, de-vein and peel shrimp (leave tails on) or you can buy them this way.
3. Beat the eggs with about a teaspoon of water and the garlic powder, salt and pepper until smooth.
4. Mix the shredded coconut and almond flour.
5. Dip each shrimp into the egg and then into the almond flour/coconut until well coated and quickly place into pan of oil.
6. Cook approximately 3 minutes per side and don’t touch at all between flipping them.
7. When done, remove and sprinkle with salt.
8. Optional Sauce: I use fresh pineapple, the cream from the top of the coconut milk and a little honey to make a pina colada dipping sauce (favorite) OR Blend fresh mango with a splash of vinegar and some olive oil for a mango sauce (pictured).
9. Enjoy!

I did not make a dipping sauce to go with it, mainly because it was 85 here in South Georgia and I am 32 weeks pregnant, my energy levels were at zero! I did take some of the oil (after frying the shrimp in it) and put it in a saute pan, heated it, added some leftover rice and a can of peas for the side dish, not bad.