Coconut Shrimp

Now you can bring this restaurant favorite to your home kitchen! With only 6 ingredients this recipe is a crowd (and tummy pleaser!)  


1 pound wild caught shrimp cleaned and deveined  
2 eggs  
1 tsp sea salt  
1/2 tsp black pepper  
2 cups unsweetened shredded coconut  
Coconut oil, for frying  

Clean and devein the shrimp, if not already done. In a bowl beat the eggs with salt and pepper. In another plate, place the shredded coconut. Heat up the coconut oil in a deep skillet over medium high heat. You want the coconut oil to have a depth about 1/2 inch. Dip the shrimp in the egg mixture and then pat in the coconut to cover. I use a fork to flip it so your hands don't get all messy. Place the shrimp in the hot coconut oil. Flip after about 5 minutes or until the shrimp turn to a golden brown color. Cook for another 4-5 minutes. Place on a dish with a paper towel to drain the excess oil. Serve immediately with your favorite side! We did grilled asparagus!