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September 4, 2016 / Chris Blum

Coconut Shrimp

So easy and so tasty! The sauce would be great on Pina Colada Pancakes!

Ingredients:
1 lb raw shrimp
1 egg
4 tbsp water
1/4 c coconut flour
1 c unsweetened, shreded coconut
Salt and pepper

Mango Sauce:
1 c mango
1/3 c coconut milk
Juice of one lime
1 jalapeno

Combine mango sauce ingredients in a blender and blitz until smooth.

Preheat oven to 400. Place a wire rack on a baking sheet and spray with coconut oil or olive oil.

Place coconut flour in one bowl.

Egg and water in another, whisk together.

Coconut flakes in a third bowl.

Toss shrimp in coconut flour, dip in egg wash and coat in coconut flake, place on wire rack, repeat.

Bake for 20 minutes on convection.

Serves 2 – 4.

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