SUNNY COCONUT SHRIMP
(a healthy paleo recipe)
About this time of year I'm always changing up the way I cook in the kitchen. Bring back the fresh fish tacos and large salads. Most of all it's time to bring the BBQ out of hiding. That's something to get excited about!
Today's recipe is something so easy and simple I can't believe I haven't been making this longer. This meal goes well paired with an over abundance of fresh salad and homemade vinaigrette dressing! The perfect hello to spring!
All you need to make this mouth watering recipe is the following:
1 lb of raw de-vained and detailed shrimp
2 cups - Shredded Unsweetened Coconut
1/3 cup - Coconut Oil
1/2-1 tsp (depending on how much paprika flavor desired) - Paprika
1/2 tsp - Sea Salt
1 tsp - Ground Pepper
Start by preparing a cooking sheet wrapped with foil. This helps with cleanup of the messy coconut.
Preheat the oven to 325 degrees.
Prepare a small bowl with the coconut oil melted. This will be used for dipping the shrimp in.
Prepare a flat bowl with the coconut and spices all mixed together.
Next take the shrimp and dip it into the melted coconut oil. Take the shrimp with the coconut oil on it and cover it in the bowl of coconut and spices until well covered then place the coconut shrimp on the tray. Repeat this process with each piece of shrimp.
Cook in the oven until a golden color appears on the top of the shrimp (about 8-10 minutes).