Gluten Free Coconut Shrimp

2 eggs, lightly beaten
1 tbsp GF mild curry paste
1 cup unsweetned coconut
1/2 cup almond flour
1/3 cup amarath flour
24 large shrimp, peeled, deveined, leave the tails on
GF dipping sauce

Combine eggs and curry paste.

In a dish toss coconut & almond flour. Place amarath flour in another dish.

Grab a shrimp and into egg mixture, then in amarath flour, back into egg mixture and then press into coconut mixture. Arrange on a single layered greased baking sheet.

Bake in a preheated oven at 400 for 10 minutes. Serve on a plate immediately with dipping sauce of choice.