Crispy Coconut Shrimp

1. 1

   Heat the oil in a saucepan over medium-high heat.

2. 2

   In one bowl, combine the coconut and tapioca flours, garlic and paprika. In another, beat the egg with the honey, along with one tablespoon of tapioca flour. In the final bowl, place the coconut flakes.

3. 3

   Dip each shrimp into the egg quickly, then pat both sides into the flours. When fully coated, dip again in the egg and pat into the shredded coconut.

4. 4

   Place the shrimp in the heated saucepan and allow to cook for a minute or two, or until they turn pink and the coating is golden and crispy

5. 5

   Season with salt and pepper before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.