Meal Menu Idea:
Baked Coconut Shrimp
Salad of Mixed Greens & Citrus Vinaigrette
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| Photo credit: allourfingersinthepie.blogspot.com |
BAKED COCONUT SHRIMP
Paleo compliant
Dipping Sauce:
Pinch red pepper flakes
2 pinches Indian curry
1 Tablespoon rice vinegar
1 Tablespoon honey
2 oranges, zest & juice
(or substitute 9 ounce jar orange fruit spread)
organic ketchup, if added thickness is needed
Shrimp:
2 lbs. large (21-25 count) raw shrimp, peeled and deveined with tails on
2 cups flaked unsweetened coconut (not finely shredded)
1/2 cup coconut flour
3 egg whites
a shake of hot sauce
sea salt
freshly ground pepper
Instructions:
* Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper.
Dipping Sauce:
* In a small skillet, toast red pepper flakes and curry powder over medium heat for 1 minute until fragrant.
* Add vinegar and stir. Add honey and orange zest; stir.
* Add orange juice (or the orange fruit spread)
* Bring to a simmer and stir for 1-2 minutes; remove from heat and set aside. Sauce will thicken slightly as it cools. but a dollop of ketchup helps to thicken orange juice.
Shrimp:
* Place coconut flour and coconut flakes in a pie plate or shallow bowl.
* Whisk egg whites until frothy; add a shake of hot sauce and blend.
* Pat shrimp dry with paper towels; season with sea salt and pepper and place in a large bowl.
* Pour egg whites over shrimp and gently mix until coated.
* Lift each shrimp from the egg whites and dredge in the coconut flour/flakes mixture pressing gently to adhere the mixture to the shrimp.
* Place shrimp on baking sheet in a single layer.
* Lightly spray the shrimp with coconut oil.
* Bake until the shrimp are lightly browned on the outside and opaque in the center; 8-10 minutes.
* Serve right out of the oven with Dipping Sauce.
Recipe: Adapted for Paleo by w.lynne
Taste. Enjoy. Pass it on!