From Roger Zoul 2006

Coconut Shrimp

1 lb raw shrimp, shelled and deveined
1/2 cup almond flour
6 ounces unsweetened coconut, finely shredded
2 eggs
4 TBS cream
salt and pepper to taste

In medium bowl, combine eggs and cream, stirring until well mixed. In a
large zip lock bag, combine almond flour, coconut and salt and pepper. Seal
bag and shake for a minute or so to thoroughly mix the ingredients.

Doing one shrimp at a time, place shrimp in bowl with egg and cream mixture
to coat. Then place the shrimp in zip lock bag with almond flour mixture and
shake lightly to coat. Continue until all shrimp are coated. Shrimp can
either be deep fried, or place on a cookie sheet and bake at 350F for about
20 minutes or until golden brown.

Cheri wrote:
> From Roger Zoul 2006
>
> Coconut Shrimp
>
> 1 lb raw shrimp, shelled and deveined
> 1/2 cup almond flour
> 6 ounces unsweetened coconut, finely shredded
> 2 eggs
> 4 TBS cream
> salt and pepper to taste
>
> In medium bowl, combine eggs and cream, stirring until well mixed. In a
> large zip lock bag, combine almond flour, coconut and salt and pepper.
> Seal bag and shake for a minute or so to thoroughly mix the ingredients.
>
> Doing one shrimp at a time, place shrimp in bowl with egg and cream
> mixture to coat. Then place the shrimp in zip lock bag with almond flour
> mixture and shake lightly to coat. Continue until all shrimp are coated.
> Shrimp can either be deep fried, or place on a cookie sheet and bake at
> 350F for about 20 minutes or until golden brown.

This one sounds good. Never thought about almond flour. I always have
some in the freezer.

I make a dipping sauce for coconut shrimp from dijon mustard and
sugar-free apricot preserves cut with some water to thin it a bit.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.