Wednesday, February 6, 2013

Paleo Popcorn Shrimp

One word-- YUM! If you like coconut shrimp, you will love these popcorn shrimp. They are lightly breaded and are the perfect amount of crispiness. Since these are baked instead of fried, they are extra healthy. You can get your good fats through your tarter sauce. Enjoy!

Paleo Popcorn Shrimp with Tarter Sauce

Prep Time: 10 Minutes
Cook Time: 12 Minutes
Serves: 4

2 lbs large, tail on Shrimp
1 egg
1 teaspoon water
 cup almond flour
⅓ cup ground pork rinds
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon red pepper
coconut oil cooking spray or avocado oil in a oil mister

Tarter Sauce
1 tablespoon diced white onion
2 tablespoons diced dill pickles
3 tablespoons Paleo mayonnaise
¼ teaspoon honey
½ teaspoon lemon juice
sea salt and pepper to taste

1. Preheat the oven to 450 degrees. In a shallow dish, beat the egg and a teaspoon of water. In a separate shallow plate, stir together the almond flour, ground up pork rinds, Italian seasoning, and garlic powder. Pat the shrimp dry. Line a baking sheet with foil and spray it with coconut oil spray. Dip the shrimp in the egg and then into the flour mixture, then place on the sheet. Repeat with the remaining shrimp. Bake for 7 minutes, flip them, and bake an additional 5 minutes or until they are golden brown and crispy.
2. To make the sauce, finely dice the onion and pickles. In a small bowl, stir together the onion, pickles, Paleo mayonnaise, honey, and lemon juice. Lightly sprinkle in a bit of sea salt and pepper. Serve with the warm shrimp.

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