Paleo, Gluten-Free, Grain-Free
1 Pound Peeled Deveined Raw Shrimp
¼ Cup Arrowroot Starch
1 Egg, beaten
½ Cup Shredded Coconut
Avocado Oil, for frying
Thai Sweet Chili Sauce, for serving
1. Pat the shrimp dry with a paper towel. Make a breading station with 3 shallow bowls. Place the arrowroot starch in one bowl, beaten egg in another, and lastly, the breadless breading in the third.
2. Dip the shrimp into each mixture starting with the arrowroot starch, then egg, then breading, making sure each shrimp is well covered. Repeat for all of the shrimp and set aside on a plate.
3. Add about ¼ cup avocado oil to the bottom of a large frying pan, and heat over medium heat. Add the breaded shrimp in batches, making sure to not overcrowd, and cook for 2-3 minutes per side — or until golden brown. Serve hot with sweet chili thai sauce.