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 crispiness. Since these are baked they are extra healthy. You can get your good fats through your tarter sauce. Enjoy!
Paleo Popcorn Shrimp with Tarter Sauce
Serves 4
Prep Time 10 Minutes
Cook Time 12 Minutes
1/3 Cup Almond Flour
⅓ Cup Ground Pork Rinds
1 Teaspoon Italian Seasoning
¼ Teaspoon Garlic Powder
¼ Teaspoon Red Pepper
2 Lbs Large Tail On Shrimp
1 Egg
1 Teaspoon Water
coconut oil cooking spray or FOC in an oil mister
Tarter Sauce
1 Tablespoon Diced White Onion
2 Tablespoons Diced Dill Pickles
3 Tablespoons Paleo Mayonaise
¼ Teaspoon Honey
½ Teaspoon Lemon Juice
Sea Salt and Pepper
1. Preheat the oven to 450. 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 each shrimp in the egg then into the flour mixture then place it on the sheet. Repeat with the remaining shrimp. Bake for 7 minutes, flip them and bake an additional 5 minutes 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.
Prep Time 10 Minutes
Cook Time 12 Minutes
1/3 Cup Almond Flour
⅓ Cup Ground Pork Rinds
1 Teaspoon Italian Seasoning
¼ Teaspoon Garlic Powder
¼ Teaspoon Red Pepper
2 Lbs Large Tail On Shrimp
1 Egg
1 Teaspoon Water
coconut oil cooking spray or FOC in an oil mister
Tarter Sauce
1 Tablespoon Diced White Onion
2 Tablespoons Diced Dill Pickles
3 Tablespoons Paleo Mayonaise
¼ Teaspoon Honey
½ Teaspoon Lemon Juice
Sea Salt and Pepper
1. Preheat the oven to 450. 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 each shrimp in the egg then into the flour mixture then place it on the sheet. Repeat with the remaining shrimp. Bake for 7 minutes, flip them and bake an additional 5 minutes 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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