Healthy & Easy Coconut Shrimp

  

1 pound cleaned shrimp, tails on. TIP: I saved $3.00 buying this shrimp at the meat counter as opposed to buying frozen, pre-packaged shrimp. It's always worth checking!
1/2 cup almond, oat or coconut flour (or your favorite healthy flour)
1/4 t cayenne pepper (optional)
1/2 t sea salt
1 T raw honey
1 T lime or lemon juice
2 eggs
1 1/2 – 2 c shredded organic coconut
2 – 3 T coconut oil

Mix flour, cayenne and salt in a bowl. Combine lime juice and honey  in a separate small bowl until well combined. Add eggs and whisk until combined. Place coconut in a shallow dish.

Dip shrimp into flour mixture, then honey egg mixture, then roll in the coconut. Place them on a plate or sheet pan until all are coated.

Heat coconut oil in pan over medium heat. Add the coated shrimp in a single layer. Cook on each side roughly 2 -3 minutes each. Be careful not to move them around or keep flipping them. The coating will fall off.

And, you can’t forget the dipping sauce! Some pureed mango with a splash of vinegar. Pineapple and honey. .