2 tbsps. Tapioca Flour
2 tbsps. Coconut Flour
1/3 cup Unsweetened Shredded Coconut
1 Lime (zested)
1/4 cup Coconut Milk (full fat)
8 ozs Shrimp (peeled, deveined, tail attached)
1 1/2 tsps Coconut Oil
1/4 cup Cilantro (finely chopped, for topping)
On a small plate or bowl, add the tapioca flour. On a separate plate add the coconut flour, shredded coconut and lime zest. Mix well to combine. In a small bowl, add the coconut milk.
One by one, dip the shrimp in the tapioca flour and shake off any excess. Then dip in the coconut milk, shaking off any excess. Then dip in the shredded coconut mixture. Place on a plate and repeat until all of the shrimp are done.
Heat a skillet over medium heat and add the coconut oil. Add each shrimp to the pan and cook for 3 to 4 minutes per side. Divide onto plates and top with cilantro. Enjoy!