Healthier Coconut Shrimp

You know, I do not think I have ever had Coconut Shrimp. I know I never thought of making it and I do not normally get shrimp at restaurants so....  Why Coconut and Shrimp has suddenly popped into my head, I have no idea.  Wait, I am sure it is the gray, cold weather. It has me thinking of the BEACH! What is better at the beach (well, besides fruity drinks) than seafood?!  I googled a couple recipes but they all required batter and frying. Totally not for me!  I tried this a couple different ways, first night browned in my cast iron skillet and the next night browned in the oven.  Either way tasted great but the oven was much easier.  
I bought cooked shrimp, shelled but with tails left on.  dredged in coconut flour, then dipped in egg wash and finally in unsweetened coconut flakes. As I said, the first night I browned in skillet.  When I went to flip to brown the other side, the coating just fell off. Maybe if I sprayed pan with Coconut Oil it would help?  The next night, I breaded the exact same way but then cooked on my stone at 450.  Worked like a charm!  I served with roasted zuchini and green peppers and a side of Papi Joe's Tennessee Pepper Sauce. This stuff goes great on EVERYTHING!

 Ingredients:

1lb shrimp, cooked and peeled, tails on
Coconut Flour
Unsweetened Coconut Flakes
1-2 eggs, beaten

Directions:

Coat Shrimp in flour then egg then coconut
Place on stone (If you dont have a stone, use cookie sheet with coconut oil)
Bake 450 for about 10-15 minutes

***Remember with stones, you do not preheat oven because placing cold food on it may cause it to crack. If you use Cookie Sheet, you can preheat oven and cook time will be shorter.