For this recipe, you need two bowls.
In the first bowl, add 1 egg, 1/2 t paprika and 1/2 t garlic powder. Whisk together.
In the second bowl, add 1/4 c almond flour and 1/2 c unsweetened shredded coconut.
Dredge 12 shrimp through the egg wash first and then through the flour mixture.
Let the shrimp sit for 5 minutes after dredging.
Heat 2 T coconut oil in pan over medium heat.
Saute shrimp for 2 minutes on each side. Do not overcook or the coconut flavor disappears!
Place shrimp on paper towels to soak up extra oil for 5 mins.
TIPS:
T = Tablespoon
t = teaspoon
After making this recipe, I felt it needed a sweet dipping sauce. Next time I plan to experiment with an apricot dipping sauce.
Serve with sliced mango and broccoli.
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