Low-Carb Coconut Shrimp

1 pound large raw shrimp, peeled and deveined (thaw if frozen)
1/3 cup coconut flour
1/4 teaspoon cayenne pepper, or 1 teaspoon ancho pepper
1/4 teaspoon black pepper
1 teaspoon salt
2 eggs
2 tablespoons water
1/2 cup shredded coconut - unsweetened
cooking oil of your choice

Mix coconut flour with red and black peppers, and salt.

Whisk the eggs with a fork in a small dish, and mix with the 2 tb water.

Put shredded coconut in a separate dish.

Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.

Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off - you just want a thin coating. Then dip in egg, again shaking off the excess. Finally, roll in coconut.

Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time. Don't crowd the pan, which will lower the temperature of the oil - this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.

Remove from the pan to a paper towel or cooling rack.

By Laura Dolson in Very Well Fit