Paleo Coconut Shrimp
Will has been eating paleo-ish - no grains, whole unprocessed foods - for a while now. I initially reacted negatively to the concept of eliminating food groups (addveryto the negatively). But I was persuaded by how great he felt and how little I missed the grains and other foods “missing” from the meals he cooked. This is not the way that I eat all the time, but who knows, with delicious food like this someday I may!
Last night we made paleo coconut shrimp from a recipe I found on The Ascent Blog. The recipe was super simple and reminded me of making breaded chicken for chicken parm with my mom when I was younger. Except this time my fingers were caked with almond flour and coconut instead of breadcrumbs!
We started by doubling the recipe to use 16 frozen shrimp that we bought at Whole Foods on Sunday. So we started by 1. defrosting and deshelling the shrimp.
2. Dip shrimp into 4 whipped eggs
3. Coat in mixture of Coconut Flakes (2 cups) and Almond Flour (1/2 cup)
Get ready for sticky fingers! And there was quite a bit of the coconut and flour mixture so could probably do 1 1/2 cups of coconut and 1/3 cup of flour
4. Place coated shrimp on large skillet covered with heated, liquified coconut oil
5. Flip on skillet after 1-2 minutes on each side and transfer on to paper towel to absorb any extra oil
6. Serve and enjoy! Zucchini is kind of an odd accompaniment, but it was going to go bad so we didn’t want it to go to waste.
7. Shrimp close up! I “drizzled” a little Frank’s hot sauce for flavor…YUM!