Recipes

• 1 lb. lg. fresh shrimp, peeled
• 1/2 cup organic coconut flour
• 1/4 cup organic corn starch
• 1/2 teaspoon fine Himalayan salt
• 1/2 cup water
• 2 eggs
• 2 1/2 cups organic shredded coconut
• 1/2 cup Virgin Coconut Oil
• 1/2 cup Virgin Palm Oil

Mix the coconut flour, corn starch, salt, water, and eggs in a bowl with a fork until blended together. Dip the shrimp in the batter and then roll in the shredded coconut. Heat the coconut oil and palm oil in a skillet at about 375 degrees. Fry the shrimp until golden brown - about 1 minute per side. Drain on paper towels before serving. Note: If you don't want the taste that the Virgin Palm Oil imparts, use organic Palm Shortening instead.