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Coconut Shrimp

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1 pound of large shrimp (peeled & deveined – tails on or off)
2 eggs
1 tsp garlic powder
1 tsp sea salt
1 tsp pepper
1 cup finely shredded unsweetened coconut
1 cup Guiltless Superfood Seed Flour
1-2 cups of coconut oil for frying


Rinse shrimp and drain well.

Beat the eggs with the garlic powder, salt and pepper until smooth.

Mix the shredded coconut and almond flour.

In a large skillet, heat the coconut oil until hot enough to fry.

Dip each shrimp into the egg and then into the flour mixture until well coated and quickly place into pan skillet.

Cook approximately 3 minutes per side and don’t touch at all between flipping them.

When done, remove and sprinkle with sea salt.

(Kaufmann 2)
Drizzle with honey mixed with lemon.


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