Paleo Coconut Shrimp - Wicked Spatula

Paleo Coconut Shrimp – Wicked Spatula

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These Paleo Coconut Shrimp are crunchy, sweet, and all all-around perfect!

Fail to remember what you believe you know about coconut shrimp. THESE Paleo Coconut Shrimp are the Top model with coconut flakes, coconut flour, AND coconut oil. Nope, there is no panko bread crumbs, junky oils, or bleached flour to be observed. Just pure wholesome ingredients that make these the most effective paleo coconut shrimp you will At any time have. Assure.

Paleo Coconut Shrimp - SO easy and absolutely delicious! | wickedspatula.com

These shrimp are delightful (definitely) and the perfect amount of money of sweet.

They acquire just a few minutes to throw alongside one another and  they’re a fantastic possibility for a speedy dinner alongside with a facet salad. I also served them with a fruit sweetened orange marmalade. The orange marmalade presents it a fantastic kick of citrus which I really like. If you are having paleo/keto/small carb just make sure regardless of what model you get is sweetened only with fruit and not sugar.

If you are tremendous small carb or keto you may want to leave out the tapioca starch as nicely. It just allows the coconut bind to the shrimp but it is not 100% required so really do not stress about it!

Also, if you have never butterflied shrimp ahead of it is time to learn how! Butterflying them implies more spot for more coconut! Look at out this tutorial to learn how to butterfly shrimp.

Paleo Coconut Shrimp - SO easy and absolutely delicious! | wickedspatula.com

Hunting for more shrimp recipes? Proper this way…

Paleo Coconut Shrimp

Scrumptious sweet coconut shrimp

Components


  • 1lb


    shrimp, peeled and deveined

  • one


    egg

  • one


    tablespoon tapioca starch

  • one


    cup unsweetened shredded coconut

  • 2


    tablespoons coconut flour



  • pinch of salt

  • one/4


    teaspoon paprika

  • three


    tablespoons coconut oil

Directions

  • Acquire two individual little bowls. In a single whisk the egg and the tapioca starch alongside one another. In the other incorporate the coconut, coconut flour, salt and paprika.
  • Butterfly your shrimp by slicing down the back of them right until they open up and could nearly lay flat. You can decide on to leave the tails on which I do to make flipping and having easier.
  • In a large skillet about medium heat, soften the coconut oil.
  • Dip the shrimp into the egg wash, permit the excessive tumble off then dredge as a result of the coconut combination.
  • In batches so the pan is just not also crowded fry the shrimp for 2-three minutes for every facet or right until they are opaque in the middle and golden brown on the outdoors.
  • If the pan operates out of oil simply just add one or 2 more tablespoons ahead of the subsequent batch.
  • Transfer cooked shrimp to a paper towel lined plate to drain excessive oil.
  • Serve with warmed sauce.
  • by



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    Dr. Louis Muraoka
    Dr. Louis Muraoka
    Registered dietitian, author, lecturer, and diabetes educator, specializes in diabetes nutrition. He has advised the American Diabetes Association and the American Dietetic Association on nutrition recommendations.

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