Whole30 + Coconut Shrimp

• Gluten free
• Paleo

• Seafood

  • 2 lbs Shrimp, wild caught

Found on completerecipes.com

Ingredients

• 2 lbs wild-caught shrimp (it takes a couple pounds to feed our large group)1 cup unsweetened shaved coconutwhites of 2 eggs1 tbsp coconut oil1 tsp chili powder

Directions

• Peel and de-vein the shrimp. By tearing off the legs before peeling, the shell comes off much easier. For the de-veining process, take a pearing knife and cut a slit in the back of the shrimp, expose the vein and remove. Rinse the shrimp in cool water.Whisk 2 eggs whites in a medium bowl and coat the shrimp. Next, mix shredded coconut and chili powder (more or less depending on your taste). Roll the shrimp in the coconut/chili powder mix.Turn stove on a medium heat and add coconut oil to frying pan. Fry the shrimp for about 2 minutes on each side or until golden brown. You may lose some of the coconut in the frying process, but don”™t panic. Just scoop it out and top the shrimp with it when serving!photo11IMG_7332photo10You can also whip up a delicious mango-pineapple salsa for dipping. Simply combine some mango and pineapple in a food processor and heat in a saucepan on low to medium heat. It”™s a fabulous combo!