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Ingredients
- ¼ cup coconut flour
- ½ tsp paprika
- salt and pepper
- 1 egg, beaten with a little water
- 1 slice low carb bread, toasted and processed into crumbs
- ¼ cup unsweetened coconut flakes
- 1 tbs oil
- 16 raw shrimp, deveined, tail on
- low carb ketchup, for serving
Instructions
- Prepare the first coating by combining coconut flour, paprika, salt and pepper in a bowl.
- Prepare the egg mixture by whisking the egg with a splash of water in a second bowl.
- In a third bowl, combine the low carb breadcrumbs and unsweetened coconut flakes.
- Dip each shrimp into the flour mixture, then the egg. Shake off any excess, then press the shrimp into the breadcrumb mixture on both sides.
- When all the shrimp are coated, heat the oil in a large skillet, then cook the shrimp until cooked through.
- Serve with low carb ketchup or dip of your choice.
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