PALEO COCONUT SHRIMP RECIPES

Steps:

• Preheat oven to 300 degrees and line a sheet pan with parchment paper.
• In a bowl, combine shredded coconut and coconut flour.
• Dip one shrimp into the beaten egg, then set it on top of the coconut mixture, spooning more of the mixture over the top to coat. When shrimp is thoroughly coated in the coconut mixture, set it on the lined pan and repeat the process with the remaining shrimp.
• Spray or very gently brush avocado oil on the shrimp.
• Bake for 20 minutes, or until lightly golden on the top.
• Flip the shrimp and spray with more avocado oil.
• Bake for an additional 20 minutes, or until lightly golden.
• While shrimp bake, prepare cilantro lime dip. Drain any water from the cashews, then combine all dip ingredients in a food processor and blend until creamy.
• Serve coconut shrimp warm with cilantro lime dip on the side

Steps:

• In a large frying pan, add the coconut oil, chopped garlic, and crushed red pepper and heat over medium heat. Cook for 3 minutes, mixing often, until fragrant.
• Add the shrimp to the pan, along with the coconut milk or cream, parsley, paprika, salt, pepper, and lemon juice.
• Cook for 8-10 minutes, until the shrimp is pink and cooked all the way through. Make sure not to over cook, otherwise the shrimp will be tough. (Note: cooking time will vary based on if your shrimp is fresh, frozen or cooked and frozen)
• Remove the shrimp from the pan, and cook the sauce for an extra few minutes to thicken it up. Add the shrimp back into the pan and mix them into the sauce before serving.