For the tortillas
2 tablespoons coconut flour
4 large egg whites
1/4 cup water
1/8 teaspoon baking powder
Pinch kosher salt
Coconut oil spray
For the shrimp
1 ½ pounds peeled and deveined shrimp
3 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced
1 tablespoon chopped chipotle chile in adobo sauce
1 teaspoon white wine vinegar
Kosher salt
Freshly ground black pepper
To serve
Shredded lettuce
Avocado
Salsa
To make the shrimp: in a medium bowl, combine the shrimp, 1 tablespoon of olive oil, garlic, chipotle chile, vinegar, salt and pepper and toss to mix well. Refrigerate for 30 minutes.
While the shrimp is marinating, make the tortillas. In a blender, combine the coconut flour, egg whites, water, baking powder, and salt and blend until smooth and well combined. Let the mixture rest for 5 minutes.
Heat a small skillet over medium heat and spray with coconut oil.
Add 1/4 cup of the batter to the skillet at a time, tilting the pan to spread the mixture out to cover the bottom completely. Cook until the edges brown, about 3 minutes, and then carefully flip the tortilla over and cook until the second side begins to brown, 1 to 2 minutes more. Transfer the cooked tortillas to a plate and repeat with the remaining batter to make 6 tortillas.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until the shrimp is pink and cooked through, about 5 minutes.
Serve the shrimp on the tortillas with shredded lettuce, avocado and salsa.
