Thai Coconut Lime Shrimp

Quick, easy & good. And best of all good. Try it you'll LOVE it!

What you need:
*1 pound of deveined shrimp, peeled
*2 6oz cans of coconut milk
*3 egg whites
*1/3 cup of coconut flour
*1 cup of unsweetened shredded coconut
*3 TBSP of yellow curry powder
*1 tsp of cayenne pepper
*1/2 tsp of siracha
*1/2 tsp of sea salt
*1/2 tsp of black pepper
*1 garlic clove, thinly sliced
*1 TBSP of coconut oil
*1 real lime, to juice. ( NOT LIME JUICE)

WHAT TO DO NOW:

#1 Grab 3 bowls.

#2 in the 1st bowl whisk the egg whites until they are foamy.
#3 in the 2nd bowl, mix the coconut flour with 2 TBSP of curry, cayenne, salt & pepper.
#4 in the 3rd bowl, add the cup of shredded coconut.
#5 Lie a plate out to place your shrimp on.
# Do the shrimp in this order #1 dip the shrimp in the egg; #2 coat with the coconut flour; #3 coat in shredded coconut.
#6 Heat up a large skillet. Add coconut oil with the garlic clove.
#7 Once the garlic becomes fragrant, add your coconut milk, siracha, and 1TBSP of curry powder. Mix together and let it cook down for about 1 minute under medium heat.
#8 Once bubbly and starting to thicken, add your shrimp.
#9 Let cook on both sides for about 2-3 minutes
#10 Once done, squeeze the lime over the mixture and shrimp.
****NOW SERVE***
Excellent with avocado