Spicy Thai Coconut Shrimp Bites for Paleo Diet

Allergens

Shellfish (shrimp)

Ingredients

• 12 large shrimp, peeled and deveined
• 1 cup unsweetened coconut flakes
• 2 tablespoons arrowroot powder
• 1/4 cup almond flour
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional, for added spiciness)
• 1/2 cup coconut milk
• 2 tablespoons fresh lime juice
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• 1/4 cup thinly sliced green onions

Instructions

1. a. In a shallow dish, combine coconut flakes, arrowroot powder, almond flour, sea salt, ground black pepper, paprika, and cayenne pepper (if using). Mix well to combine the ingredients. b. In another shallow dish, mix together coconut milk, lime juice, grated ginger, and minced garlic. c. Dip each shrimp in the coconut milk mixture, then coat with the coconut flake mixture, pressing gently to adhere. d. Heat a medium pan over medium heat. Add enough oil to coat the bottom of the pan. e. Carefully place coated shrimp into the hot oil and cook for 2 3 minutes per side or until golden brown and cooked through. Remove from the pan and let it drain on paper towels. f. Garnish with chopped cilantro and thinly sliced green onions before serving.

Chef’s Insight

For an extra burst of flavor, drizzle a little sweet chili sauce over the dish.

Notes

Adjust the spiciness level by adding more or less cayenne pepper as desired.