Coconut Shrimp

[zuiderdamm]

Ingredients:
1 lb. raw shrimp, shelled and deveined
1/2 cup almond flour
6 oz. unsweetened coconut, finely shredded
Salt & pepper to taste
2 eggs
1/4 cup cream

Preparation:

In a medium bowl combine eggs and milk, stirring until well mixed. In a large zip lock bag combine almond flour, coconut and salt/pepper. Seal bag and shake for about 1 minute to thoroughly mix the ingredients.

Doing one shrimp at a time, place shrimp in bowl with egg/milk mixture to coat. Then place the shrimp in the zip lock bag and shake lightly to coat. Continue until all shrimp are coated. Shrimp can either be deep-fried or place on a cookie sheet and bake at 350F for about 20 minutes or until golden brown.

[Doug Varrieur]

How'd they turn out Jess? They sound great!

[zuiderdamm]

AMAZING! I forgot the dipping sauce recipe:

1/2 c Fifty50 brand orange marmalade
2 t mustard
1 t prepared horseradish
dash salt

Mix and dip!

[Doug Varrieur]

Sooooo....Exactly when are you going to cook for Mom and I  

[zuiderdamm]

When you come visit 

[Doug Varrieur]

I LOVE coconut shrimp! 

[Doug Varrieur]

Remember to soak the bamboo skewers in water for about 30 minutes prior to using them so they don't burn up on you 

[umpa]

I want to go there Marty! Shrimp Cordon Blue sounds amazing!!

[umpa]

Sounds like fun! When I lived in Texas we would go to Mexico to shop,it was alot of fun.

[Doug Varrieur]

Great Low Carb Coconut Shrimp Recipe!  This will also work well for coconut fish....delish!