Crispy Coconut shrimp
What do you do when you have a craving for deep fried shrimp?
Make yourself some that is high protein and high fiber without the excessive sugar and carbs from boxed shrimp.
This is a super simple recipe that is not just great for
coconut shrimp, but it’s also wonderful for chicken strips or anything else that you may want to pan fry for a decadent treat.
Crispy Coconut Shrimp
Peel and devein the shrimp.
Beat the egg white in a small bowl with water.
In another bowl combine the coconut, Vanilla Nutralean, salt and black pepper.
Preheat a skillet over medium-high heat and add 2 tablespoons of coconut oil. Dip each shrimp into the egg and then into the coconut mixture, set into the pan once the oil begins to shimmer.
Cook for about 3 minutes on each side until the coconut starts to brown and the shrimp begins to curl up and turn pink.
Flip over and cook an additional 3 minutes adding oil if necessary.
Transfer to a plate with a paper towel and serve.
Calories 379, Protein 35.8 grams, Net Carbs 3.9 grams, Fiber 4.2 grams, Fat 22.3 grams