4 Serves
15 Mins
25 g
44 g
25 g
In a mixing bowl, combine the coconut flour and shredded coconut to create the breading mixture.
Ingredients, vitamins, and health benefits
Coconut Flour
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KenyanVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
92 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
285 mg / 1,250 mgPotassium
397 mg / 4,700 mgSodium
760 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
12 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Dredge each shrimp in the coconut mixture, pressing firmly to ensure the coating adheres well to the surface.
Heat the cooking oil in a deep-frying pot or heavy-bottomed pot over medium-high heat until it reaches the appropriate frying temperature.
Carefully lower the coated shrimp into the hot oil using a slotted spoon and fry for 1 to 2 minutes until golden brown.
Remove the shrimp from the oil with the slotted spoon and drain on a plate lined with paper towels to remove excess oil.
Season the hot shrimp with salt and serve immediately with fresh lime wedges.
Shredded Coconut
Shrimp
Salt
Lime
Vitamin A
64 µg / 900 µgVitamin C
12 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
92 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
285 mg / 1,250 mgPotassium
397 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
12 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgAlcohol
0 g