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Paleo Coconut Chili Lime Shrimp
lb. raw shrimp
cup coconut flakes
Zest of 3 limes
Tablespoons chili powder
Clean, shell and devein the shrimp (if needed).
In a medium-sized bowl, combine the shredded coconut, coconut flour, lime zest and chili powder.
In a small bowl, crack the egg and beat it.
Dredge the shrimp in the egg, allow the excess to drip off, then gently dredge in the dry coating mixture.
In a skillet over medium-high heat, melt some coconut oil until very hot (but not smoking).
Fry the shrimp for 2-3 minutes on each side without overcrowding the pan. Remove to a plate lined with paper towels to absorb any excess moisture.
Sprinkle the shrimp with a pinch of sea salt and eat while hot. Squeeze lime juice over the top for more lime flavor.