1 lb shrimp, peeled with tails on

coconut oil

2 eggs

1/3 cup coconut flour

2/3 cup to 1 cup unsweetened coconut flakes, finely ground

Preparation

Heat coconut oil about an inch deep over medium high heat.

Put coconut flour, coconut flakes (grind into smaller pieces in a blender), and eggs each into separate bowls. Rinse shrimp well and shake off excess water.

Dip shrimp into coconut flour and coat well. Shake off the excess. Then dip into eggs and gently shake off excess. Finally, dip into coconut flakes and coat well.

Place in heated oil (ready when a piece of coconut sizzles) and cook 30 to 45 seconds (until shrimp are opaque).

Turn over and cook another 30 to 45 seconds.

Remove shrimp from oil and serve immediately.