COCONUT SHRIMP

If every day could be like today, I'd be in heaven...and broke. I woke up early and got in a good crossfit session, then I headed down to the beach for a cup of coffee and a little book reading. After that I came home and rang my grandparents. It was so great to catch up with them. I miss them all so much, they mean the world to me (if you're reading this hello again!). After that I got my ass to the pool...finally! I've been saying again and again I'm going to start swimming, yet the months continue to pass and I do nothing about it. And this fitness club with the pool is literally a block away from my place, I have no excuse. Although I'm proud of myself for finally making the first dive, as I suspected, I'm a horrible swimmer, so that sucked. But my flatmate says he'll join me next time, so hopefully that will motivate me to keep it up. It will probably never be a strength of mine, but hopefully I'll continue to suck less and less. Well my day continued with a sports massage, a full hour of excruciating pain, but I so needed it. After a bit of relaxing on the couch, and some shopping at the mall, I'm settled in for a movie night and some delicious coconut shrimp!

INGREDIENTS

  • 1 lb shrimp
  • 1/2 cup coconut flour
  • 2 eggs
  • 1/2 cup shredded coconut
  • 1/2 cup coconut oil
  • 1 lime, cut into wedges

INSTRUCTIONS

  1. In a pan heat the coconut oil over medium heat
  2. While that warms, peel, wash and dry shrimp
  3. Get out 3 separate bowls, pour the coconut flour into one, whisk the eggs in another and put the shredded coconut in the third
  4. Coat each shrimp in the coconut flour first, then dunk in the egg mixture and cover in shredded coconut
  5. Cook the shrimp in the coconut oil, when it begins to turn pink flip once to cook evenly, remove from pan and serve with lime wedges

Preparation time: 10 minutes | Cook time: 5 minutes | Number of Servings: 2-4