Whole 30 Approved Coconut Shrimp

Christy Rossi

Whole 30 Approved Coconut Shrimp
2#s deveined shrimp
1 cup unsweetened, all natural coconut flakes
2 eggs
unrefined coconut oil
salt and pepper
paper towel
fork to whisk
2 small bowls
pan for frying
Food Processor
Lay out your shrimp on a plate and pat them dry with a paper towel.  Season both sides of the shrimp with salt and pepper.
Crack two eggs into one of your small bowls and then whisk the eggs until they are fully blended.  
In your food processor grind the coconut flakes until they are in powder form.  Pour the powder into the other small bowl.
Heat 2 tablespoons of coconut oil in a pan on medium heat.  Once the oil is in liquid form you are ready to roll!  
Cover one shrimp in the egg wash then move it to the ground coconut flake bowl.  Cover the shrimp with this mixture then move the shrimp to the pan for frying.  
Fry each shrimp for 2 minutes on each side or until golden brown.  Once you get the hang of it you can do more than one shrimp at a time.  
These shrimp go great with a nice fresh salad or rice if you're not on the Whole30 train ;) 

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