Low Carb Coconut Shrimp Recipe

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Ingredients

• ¼ cup coconut flour
• ½ tsp paprika
• salt and pepper
• 1 egg, beaten with a little water
• 1 slice low carb bread, toasted and processed into crumbs
• ¼ cup unsweetened coconut flakes
• 1 tbs oil
• 16 raw shrimp, deveined, tail on
• low carb ketchup, for serving

Instructions

1. Prepare the first coating by combining coconut flour, paprika, salt and pepper in a bowl.
2. Prepare the egg mixture by whisking the egg with a splash of water in a second bowl.
3. In a third bowl, combine the low carb breadcrumbs and unsweetened coconut flakes.
4. Dip each shrimp into the flour mixture, then the egg. Shake off any excess, then press the shrimp into the breadcrumb mixture on both sides.
5. When all the shrimp are coated, heat the oil in a large skillet, then cook the shrimp until cooked through.
6. Serve with low carb ketchup or dip of your choice.

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