Coconut Shrimp

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  • 1/2 cup coconut flour
  • 1/4 cup corn starch
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 2 eggs, slightly beaten
  • 2 cups panko
  • Coconut oil for frying
  • 1 pound medium shrimp, peeled and deveined


Mix together coconut flour, corn starch, salt, water and eggs.
Place panko in a shallow dish.
To a heavy skillet, add oil to a depth of about 1 1/2 inches.
Heat over medium-high heat until shimmering.
Dip each shrimp in flour mixture and then roll in panko.
Cook for about 2 minutes per side or until golden brown.

Recipe from Central Market Shoreline - Culinary Resource Center
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