4 raw shrimp (41-50 count/pound) or 12 large prawns. Strips of chicken or turkey can be substituted.
1 cup unsweetened coconut flakes
1/2 cup almond flour (I found this at Kroger on the one aisle they have for health foods)
1/4 tsp salt
1/4 – 1 cup organic virgin coconut oil for frying (again at Kroger on the same health food aisle)
De-vein and peel shrimp, leave tails on. Combine coconut in a bowl with almond flour and salt. If the coconut flakes are fairly large, consider throwing them in the food processor for a minute for a smoother texture. Whisk eggs in a separate bowl. Dip shrimp in egg then the coconut mixture so each shrimp is well covered. Starting with 1/4 cup, heat the coconut oil in a pan. Drop a pinch of coconut into the pat – if it sizzles, oil is hot enough. Make sure oil is hot!
Fry the shrimp in batches until the outside is browned, about 3-5 minutes/side. If the oil becomes dark and/or starts to smoke, clean out the pan and start with fresh oil. Best when served immediately.