Coconut Shrimp

This is good.  Really good.  And I don't really even like seafood (I know...).  And it only takes a few ingredients.  And it's pretty easy to put together.  AND (the final and) you can get this on the table in 30-40 minutes.  My kind of dinner!

Most recipes seem to use a base layer of flour.  I don't think you need the extra breading (even a gluten-free kind).  This is crunchy, slightly spicy, with a mild coconut hit.

Ingredients:

• 1 1/2 - 2 cups unsweetened coconut flakes
• 1/4 tsp sea salt
• 1/2 - 1 tsp cayenne pepper (I like it hot, so we went to 1 tsp...if you like it pretty mild, I'd go with 1/2 tsp or even 1/4 tsp)
• 1 egg, beaten
• 1 1/2 lb shrimp, deveined and peeled
• Coconut oil

Directions:

1. In a food processor, combine coconut flakes, salt, and cayenne.  Pulse until you have pretty small flakes of coconut - sorta like homemade breadcrumbs.  You are not looking for a flour...but my coconut flakes are too big to stick well.  Plus, this nicely mixes in the spices.  [This step takes 2-3 minutes...it's worth the time and effort.]  Pour into a bowl.
2. In another bowl, beat the egg.
3. Dip shrimp first in the egg and then in the coconut.
4. Place each shrimp on a large platter or baking sheet (or a couple of plates - whatever ya got).
5. Heat some coconut oil in a pan.  Let oil melt and pan heat.  Carefully place shrimp into the hot oil.  Let cook for a few minutes until browned, then gently flip.  Cook until the other side is browned.  This only takes a couple of minutes each side.
6. Serve and enjoy.