Coconut Shrimp

By bowerk

Ingredients

• 2 eggs, lightly beaten
• 1 tbsp gluten-free mild curry paste
• 1 cup unsweetened flaked coconut
• 1/2 cup almond meal flour
• 1/3 cup amaranth flour
• 24 large shrimp, with tails left on, peeled & deveined

Preparation

Step 1

1. Preheat oven to 400 degrees farenheit

2. In a small bowl, combine eggs and curry paste. Combine almond meal flour and coconut together in another bowl. Place amaranth flour in a third bowl.

3. Holding shrimp by their tails, dip into egg, then amaranth flour, then egg again, and finally coconut/almond meal mix. Place on a baking sheet lined with parchment paper.

4. Bake for 10 – 12 minutes, until golden brown.

Serve with cocktail sauce, sweet thai chili sauce and/or mango chutney