Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 2

1/2 lb. (225 g) small shrimp, peeled
2 eggs, whisked
6 Tbsp. (36 g) cajun seasoning

6 Tbsp. (42 g) coconut flour
Coconut oil for frying


  1. Warm the coconut oil in a saucepan (use enough coconut oil so that it’s 1/2 inch (1-2 cm) deep) or deep fryer.
  2. Place the whisked eggs into a large bowl, and in another large bowl, combine the coconut flour and seasoning.
  3. Toss a handful of the shrimp into the whisked eggs and stir around so that each shrimp is coated.
  4. Then take the shrimp out of the whisked eggs the put into the seasoning bowl. Coat the shrimp using the coconut flour and seasoning mixture.
  5. Bring the coated shrimp into the hot oil and fry until golden. (Don’t stir the pot and the shrimp must in deepfried)
  6. Using a slotted spoon, take off the shrimp and place on paper towels to absorb the excess oil. Repeat for the remaining shrimp (change the oil if there are too many solids in it).
  7. Cool for at least 10 minutes.

Calories: 390
Fat: 23 g
Net Carbohydrates: 3 g
Protein: 30 g