Coconut Shrimp; Easy, Gluten Free
This gluten free baked coconut shrimp recipe is super easy to make and it’s one of my all time favorites too that everyone would enjoy.
Ingredients
- 1 lb jumbo shrimp – peeled
- 1 cup finely shredded unsweetened coconut
- 1 cup coconut flour I use Mama’s Coconut Flour Blend
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1-2 tablespoon of coconut oil at a time
Instructions
- In a large skillet, heat the coconut oil until hot.
- Beat the eggs with a teaspoon of water, salt, and pepper until smooth.
- Mix the shredded coconut and coconut flour in a separate small dish.
- Dip each shrimp into the egg mixture and then into the coconut flour/coconut until well coated.
- Cook approximately 2-3 minutes per side in hot oil until crispy.
- Note: Dump out coconut oil and add more oil if the oil starts to burn or turn brown.
- Serve with your favorite dipping sauce and enjoy!