Friday, December 3, 2010

Shrimp and Peppers

Tonight I made Coconut shrimp from Everyday Paleo. I used smaller flaked coconut, and made a few little tweaks.
1 lb large shrimp, tail on peeled and deveined
1/4 cup coconut flour(used less flower, could even use a bit less than 1/4 cup probably)
½ teaspoon sea salt
1/2 teaspoon cayenne pepper (added more pepper)
3 egg whites
2/3 cups coconut Shredded (i used 1 1/3 cup less flakes, they were smaller so gave better coverage)
Pre heat oven to 400. Also make coating them easier: put coconut flower and pepper in a plastic bag, toss in shrimp and shake. Then dredge each shrimp in egg and dip in cocnut flakes. Spray a foil covered pan (to avoid the mess) with coconut oil spray and place each shrimp on it. Pake for 5 min, flip them, and cook 4 more minuted. YUMMM! They are so delicious. I would lower the amount of almond flower even more, because I found the crust to be a little thick. But other than that the sweet crunch skin complemented the shrimp amazingly. This has got to be my new favorite recipe!!
on the side I served
Bell Pepper & Garlic
1 red Bell Pepper
1 clove garlic
1/2 tablespoon olive oil
Optional: sprikle with fresh parsley and toasted pine nuts before serving!
Saute all ingredients, over medium heat untill bell pepper is cooked to your liking.

The bell pepper gets so sweet and mixes great with garlic. Its a tastey side when you are burnt out on salads and green veggies.
Lastly: my cheat for the night is  a glass and a half of wine. While high in sugar, 6oz of wine has about about 3g carbs which isnt all that bad. So cheers to fermented grapes, a rainy Friday night, and to making 5 days paleo!
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