Coconut Shrimp & Chili Sauce Recipe
Coconut Shrimp & Chili Sauce
Serves 2-3 people
Calories: 493 per serving
1/2 cup panko bread crumbs
1 lb. fresh or frozen shrimp
1/4 cup coconut flour
1/2 cup shredded coconut
2 eggs, beaten 1/2 tsp salt
2 tbsp chili paste
2 tbsp raw honey
1.Combine panko bread crumbs and shredded coconut in a bowl. 2.Season shrimp with salt, then one-by-one place shrimp into flour, then egg and then panko mixture.
3. Cook with coconut oil in frying pan until brown on both sides.
4. Combine ingredients for sauce in a separate bowl.
Note- *Make it gluten free by using gluten free panko breadcrumbs
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