Paleo Gluten-Free Coconut Shrimp Salad
Ingredients
- 1 pound shrimp, extra large, deveined, uncooked
- 2 cups unsweetened coconut flakes
- 3 eggs
- 1/2 cup coconut flour
- Sea salt
Salad additions
- Avocado
- Tomatoes
- Carrots
- Salad dressing
Preparation
In a shallow bowl, whisk the 2 eggs.
Pour the coconut flour into another shallow bowl.
Put the coconut flakes on a plate.
Take a shrimp (peeled, washed, and patted dry), dip it first in the flour then egg then the coconut, lay it on a plate, and repeat for all shrimp. Sprinkle with sea salt if desired.
For air fryer version, bake in the air fryer at 365°F for 7 minutes; do batches as needed.
For oven version, line a sheet pan with parchment paper and bake at 375°F for 7-8 minutes, flip, and bake for another 7-8 minutes until shrimp is pink and fluffed.
Pair with salad dressing, avocado, tomatoes, and carrots to assemble the salad
