Low-Carb Coconut Shrimp
1 pound large raw shrimp, peeled and deveined (thaw if frozen)
1/3 cup coconut flour
1/4 teaspoon cayenne pepper, or 1 teaspoon ancho pepper
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons water
1/2 cup shredded coconut - unsweetened
cooking oil of your choice
Mix coconut flour with red and black peppers, and salt.
Whisk the eggs with a fork in a small dish, and mix with the 2 tb water.
Put shredded coconut in a separate dish.
Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360
degrees, or until the end of a wooden spoon handle dipped into the oil
collects bubbles around it.
Holding shrimp by the tail, roll in coconut flour, and shake to get most of
it off - you just want a thin coating. Then dip in egg, again shaking off
the excess. Finally, roll in coconut.
Fry the shrimp until golden on each side, about 2 minutes per side. I
usually put each in the pan as I prepare them, but you have to watch the
ones in the pan closely if you do it this way. An alternative is to bread a
few at once and then put them all in the pan at the same time. Don't crowd
the pan, which will lower the temperature of the oil - this makes them
absorb more oil and end up heavy and greasy. Tongs are the best tool for
turning and removing the shrimp.
Remove from the pan to a paper towel or cooling rack.
By Laura Dolson in About.com: Low Carb Diets