2/3 cup coconut flour
big pinch of sea salt + black pepper
3 eggs, whisked well
1/2 cup finely shredded coconut
1/2 cup almond flour
2 tsp curry powder
1/2 tsp cumin
1/2 tsp coriander
pinch sea salt
16 oz wild peeled and deveined, tail-on jumbo shrimp
1. Preheat oven to 375 and place a rack or parchment paper on a large baking sheet.
2. Dry shrimp with a paper towel and dredge first in coconut flour, then dip in egg mixture and finally coat with coconut/almond flour mix. Place on rack, spacing well.
3. Bake shrimp for 15 minutes, turning once if using parchment paper. Let cool slightly before serving (best served hot!).