Gluten Free Coconut Shrimp

This dish takes just a few simple steps. The key is to get all of your bowls set up so you can have a little assembly line going as you bread the shrimp with the coconut.

2 pounds large tiger prawns or shrimp, peeled and deviened
2/3 cup coconut flour
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
2 eggs, beaten
1 1/2 cups shredded coconut
1/4 cup almond flour
salt and pepper to taste

Heat the oven to 425 degrees. Prepare a baking sheet with parchment paper.
Put ingredients into three bowls as follows -- dish #1-coconut flour, cayenne pepper, garlic powder; dish #2-eggs; dish #3-coconut, almond flour, salt and pepper. Dip each shrimp first into dish #1, then #2, then #3.
Place shrimp on the prepared baking sheet.

From: Luscious Confections