De-vain and shell ½ pound raw shrimp.
½ pound raw shrimp
In bowl, scramble 2 eggs with 1 tablespoon water.
2 eggs, 1 tablespoon water
Use three seperate bowls, set up breading station. Fill the first with ½ cup coconut flour. Fill the second with egg wash. Fill the third with ½ cup pork rind crumbs and ½ cup shredded coconut.
½ cup coconut flour, ½ cup pork rind crumbs, ½ cup shredded coconut
Dredge shrimp in coconut flour, then egg, then pork rind mixture. Press to coat.
2 eggs, ½ cup coconut flour, ½ cup pork rind crumbs
In deep pan, heat 3 cups coconut oil to 350 degrees F / 177 degrees C.
3 cups coconut oil
Fry shrimp for 2 to 3 minutes, until golden. Remove and drain on paper towels. Sprinkle 1 teaspoon salt over shrimp while hot.
1 teaspoon salt
