Gluten free, Paleo Coconut Shrimp…Delicious!!
• 1/2 Cup of Ground Almonds
• 1/2 Cup of Desiccated Coconut
• 1 Egg
• 250g of Tiger Prawns, Peeled
• Salt & Pepper
Add the ground almonds, desiccated coconut and egg each into their own bowl and whisk the egg. Season the prawns with salt and pepper.
Line a baking sheet with parchment paper. Dip each prawn into the ground almonds to coat it.
Then dip it into the egg to coat, and then the coconut. Lay it out onto the baking sheet and repeat with each one.
Bake at 220′C for 12-15 minutes until golden and crispy. Serve and enjoy!