Low Carb Coconut Battered Shrimp

2 eggs
2 1/2 tbsp coconut flour (I didn't sift it)
1/4 tsp of baking powder
dash of Salt and pepper
1 tsp of your preferred seasoning *optional
8 medium sized shrimp, without the shell
1/2 cup or more of unsweetened coconut flakes

Preheat your deep fryer to 325 F.

In a bowl whisk the eggs.

Add the coconut flour, baking powder, salt and pepper, and any additional seasoning.

Mix until the batter is smooth.

Put the shredded coconut flakes in a separate bowl.

This part gets messy. One at a time, place the shrimp in the batter and using your hands mold the batter around the shrimp and then immediately dip the batter covered shrimp in the coconut flakes.

Press the coconut flakes all over the shrimp and set aside.

Repeat for each shrimp.

Place about 3-4 shrimp at a time in the deep fryer. Flipping once when the underside of the batter is golden.

The shrimp is done when it floats to the top and both sides of the batter is golden brown. The shrimp is a pink colour.

Author: Carol Lovett. From: Ditch The Wheat