This simple and fantastically delicious Paleo coconut shrimp is equally great to snack on or serve as an appetizer. The ginger and cayenne pepper add zing and you may further spice it up with some curry powder and red pepper flakes.
As shrimp is sold by size, you will see on the packet a number that reflects the count needed to make one pound. The extra large that is used in this recipe would be marked “26/30 ct” meaning that there will be 26 to 30 shrimp per pound. If possible, buy sustainably caught certified shrimp and if frozen, defrost in cold water or in the refrigerator.
Shrimp is low in fat and calories and has a lot of nutritional benefits. A quarter of a pound meets almost half of the recommended daily values for protein intake and it promotes heart and brain health due to the omega-3 fatty acids.
All of the coconut-derived products are on the list of allowed Paleo foods and their popularity is on the rise due to the amazing health promoting properties they have. Coconut flour is rich in dietary fiber and it lowers the glycemic index. If you are watching your calorie intake though, use the coconut oil, coconut milk and cream sparingly as they pack a lot of calories.
Prepare a quick dip by combining 1 cup Paleo mayonnaise, ¼ cup lime juice, 1 tablespoon of each horseradish, tomato paste and prepared mustard.
A pineapple salsa also makes a tasty accompaniment for the coconut shrimp. Place 1 cup diced fresh pineapple in a food processor and add 1 large diced tomato, ¼ cup chopped cilantro, a few chopped scallions and a seeded diced red bell pepper and one seeded jalapeño; pulse a few times for a chunky salsa.
Oven-baked Coconut Shrimp
Prep Time: 10 minutes
Cook Time: 12 minutes
1 pound extra large raw shrimp (26/30), shelled and deveined
¼ cup lime juice
2 teaspoons fresh ginger, finely grated
¼ cup coconut oil, melted
½ teaspoon cayenne pepper
2 eggs, lightly beaten with 1 tablespoon coconut milk
¾ cup coconut four
1 teaspoon paprika
½ cup almond flour
2 tablespoons lime zest
1 ½ cup coconut flakes
Sea salt and freshly ground black pepper, to taste
Lime wedges, to serve
- Preheat oven to 425 F, lightly grease a baking sheet with coconut oil and set aside.
- In a medium bowl combine shrimp, lime juice, ginger and coconut oil; season to taste and set aside for about half an hour.
- In a small bowl, beat the eggs with a tablespoon of coconut milk; stir together the coconut and almond flours and lime zest in a shallow dish and the coconut flakes in another.
- Dip each shrimp into the beaten eggs, dredge with the flour mix and then with the coconut flakes. Place onto the prepared baking sheet.
- Repeat with the rest of the shrimp and bake for about 10 minutes, until golden brown.
- Serve with lime wedges.
Nutrition facts per serving (125g):
| calories 243 | total carbs 8g | protein 16g | total fat 16g | cholesterol 180mg | sodium 108mg
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