Instructions

1. Gather two separate small bowls. In one whisk the egg and the tapioca starch together. In the other combine the coconut, coconut flour, salt and paprika.
2. Butterfly your shrimp by slicing down the back of them until they open up and could almost lay flat.
3. You can choose to leave the tails on which I do to make flipping and eating easier.
4. In a large skillet over medium heat, melt the coconut oil.
5. Dip the shrimp into the egg wash, let the excess fall off then dredge through the coconut mixture.
6. In batches so the pan isn’t too crowded fry the shrimp for 2-3 minutes per side or until they are opaque in the center and golden brown on the outside.
7. If the pan runs out of oil simply add 1 or 2 more tablespoons before the next batch.
8. Transfer cooked shrimp to a paper towel lined plate to drain excess oil.
9. Serve with warmed sauce.