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Coconut Shrimp- Paleo & Gluten Free

 

coconut-shrimp.jpg

Ingredients

  •  1lb jumbo shrimp - (peel and de-vein)
  • 1 cup finely shredded unsweetened coconut
  • 1 cup NaturAlmond almond flour
  • 2 eggs
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1-2 cups of coconut oil

Instructions

  •  In a large skillet, heat the cooconut oil until hot.
  • Beat the eggs with a tsp of water, garlic powder, salt, and pepper until smooth.
  • Mix the shredded coconut and almond flour in a shallow dish.
  • Dip each shrimp into the egg mixture and then into the almond flour/coconut until well coated.
  • Cook approximately 3 minutes per side in hot oil until crispy.
  • Serve with your favorite dipping sauce!

California Almonds Almond Board of California

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