Enjoy a taste of the tropics with these crispy Paleo Coconut Shrimp. Coated in almond flour and shredded coconut, they’re lightly fried in coconut oil for a perfect crunch. With just the right amount of seasoning, they make a great appetizer or main dish. It’s simple, flavorful, and brings a little island vibe to your plate.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup almond flour
- 1/2 cup shredded unsweetened coconut
- 2 eggs, beaten
- 1/4 cup coconut flour
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- Coconut oil for frying
Instructions
- Combine almond flour, shredded coconut, garlic powder, paprika, and salt in a shallow bowl.
- Coat the shrimp first in coconut flour, then dip in the beaten eggs, and finally coat with the almond flour mixture.
- Heat coconut oil in a skillet over medium heat. Fry the shrimp in batches until golden brown, about 2-3 minutes per side.
- Drain on paper towels before serving.
