Simple Paleo Coconut Shrimp Recipe with tropical flavor and crunch! A new family favorite.
This paleo coconut shrimp recipe is a great way to trick yourself into eating clean this spring, while satisfying your cravings.
Really, I should have called this is a Pina Colada Shrimp Recipe, because it’s made with both coconut and pineapple.
Yet since coconut shrimp is more familiar and it’s human nature to reject what is unknown to us, at least at first, I wanted to ease you into this recipe. *wink*
Lately, I’ve been making a point to revamp some of my favorite naughty foods.
Coconut shrimp is a dish I can never get enough of. A family trait I think, as my mother can’t resist ordering it if she see’s coconut shrimp on a menu.
As I was contemplating how to health-ify this deep fried favorite, it dawned on me that not only could I bake it, I could also easily remove all gluten and processed sugar. That makes this simple coconut shrimp recipe fit neatly into the Paleo Diet.
That way, you can have your crunchy savory-sweet tropical snack and not feel a stitch of guilt!
To make this Paleo Coconut Shrimp Recipe, start by reducing pineapple juice with a little bit of coconut palm sugar. This will be the “glue” that holds the coating onto the shrimp.
Then coat peeled jumbo shrimp in the pineapple syrup and toss it in a mixture of unsweetened coconut, almond flour, and seasoning.
Lay the coated shrimp out on a baking sheet and bake in high heat until the shrimp is cooked and the crust is crisp. Viola!
See how easy that was?
This easy Paleo Coconut Shrimp Recipe is a big hit with kids, as a party snack, or served over veggies… or rice.
You don’t even have to be on a paleo diet to enjoy its tangy-sweet appeal. The improved health factor is just an added bonus!
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