We had an amazing dinner tonight! I made hubby his Cod with his favorite crabmeat & lobster stuffing. I had the Cod with Kerrygold butter, some fresh lemon and cracked pepper. And we both enjoyed the shrimp. Wowza it was scrumdiddlyicious!

Coconut Shrimp w/ Honey Dijon reduction

1 pound cooked shrimp (26-30)
1 cup unsweetened coconut
1/4 coconut flour
1 tsp garlic powder
1 tsp smoked paperika
1/2 tsp. Himalayan Salt
1/2 tsp. Pepper
3 cage free eggs
1 1/2 cup coconut oil

2 Tbl organic Dijon mustard
1/4 c Honey
1Tbl butter

Mix together coconut, flour and spices evenly in one bowl. Crack three eggs and beat well in separate bowl. Heat 1/2 of the oil in a skillet.
Dip shrimp into egg, then into coconut mixture, coating both sides.
Once oil is hot at med/high heat start placing shrimp in. Cook to golden brown color. ( approx 4 min each side). Place shrimp aside on plate.
Making sure your oil is clean, you should strain out any bits left over in skillet because these will burn with next batch.
Reheat skillet with remainder of oil, on med/ high heat, once heated place next patch in skillet. Repeat process.

Honey Reduction

Heat honey butter and Dijon in a sauce pan until warmed
Drizzle lightly over shrimp