Coconut Shrimp Recipe


A big THANK YOU to Chef Anthony Ciampa for joining The Fit Labs team to help provide our clients with the healthiest and tastiest menu items to add to their collection of recipes!

Coconut Shrimp!

1/4 cup Whole Milk
2 Pasture Raised Eggs
1/2 cup Coconut Flour
2 cups Coconut Flakes
3 cups Coconut Oil
12 pieces, 16-20 ct shrimp

Combine the milk and eggs and mix well.

Dust the shrimp, one at a time, in the coconut flour, then into the egg mixture.

Last, coat the shrimp with the coconut flake and fry in coconut oil @350degrees until golden brown.

Season with salt and sugar!

There’s enough zinc and copper in shrimp to give you all you would need for an entire week!

Eat up! Enjoy!  And GIVE US A REVIEW!

About Peter

Peter Pinto is Co-Owner and Director of Training at the FitLife Fusion Training Facility (formerly The Fit Labs) and Sityodtong International Thai Boxing Camp in Las Vegas.
While his credentials are certainly impressive on paper, it’s his passion for helping athletes of all kinds move more efficiently, get stronger, faster, and watching them progress that really separates Peter from the pack. He exemplifies the modern athlete with diverse experience ranging from lacrosse and football to wrestling and kickboxing which informs his training of athletes from all disciplines and sports with clientele that ranges from UFC prize fighters and NFL players to fitness models, corporate executives, celebrities and anyone looking to maximize the athletic performance they get out of their own body.

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