Caribbean Coconut Shrimp Bites – Paleo-Friendly Appetizer
A flavorful caribbean snack perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb large shrimp, peeled and deveined 1 cup unsweetened coconut flakes 2 tablespoons arrowroot flour 2 tablespoons almond flour 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon salt 1/4 teaspoon black pepper 2 large eggs, beaten 1 cup unsweetened coconut milk
Instructions
- In a shallow dish, mix together the coconut flakes, arrowroot flour, almond flour, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Set aside.
- In another shallow dish, whisk together the eggs and coconut milk.
- Dip each shrimp into the egg mixture, then roll in the seasoned coconut flakes to evenly coat. Place coated shrimp on a parchment lined baking sheet and repeat with remaining shrimp.
- Preheat oven to 400°F (205°C). Bake the shrimp for 10 12 minutes, or until golden brown and cooked through.
- Serve immediately, garnishing with fresh cilantro leaves if desired.
Chef’s Insight
For a more authentic Caribbean flavor, use Jamaican jerk seasoning instead of cumin, paprika, garlic powder, and onion powder.
Notes
Feel free to adjust the spices and seasonings to suit your taste preferences.