Ingredients
- 14 oz tiger shrimp peeled
- 1 tsp dried basil
- coconut oil for frying
- 1/2 cup almond flour
- Pink Himalayan Salt
- black pepper
Instructions
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Carefully rinse the shrimp under cold running water.
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Heat up the coconut oil in a large skillet until fully heated.
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Put the flour into a bowl and season with basil, salt and pepper.
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Roll each piece of shrimp in the almond flour until fully coated. Shake off any extra flour from each piece.
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Fry in batches until they are golden brown or about 3 minutes. Put on paper towels when finished.
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Serves best warm and with Harlan's Garlic Mayo.
Recipe Notes
