Paleo Crunchy Coconut Macadamia Shrimp
Paleo Crunchy Coconut-Macadamia Shrimp terrifically savoury shrimp are packed with rich taste and toasted to a fresh crunchiness, not grilled in oil. They’re amazing on their own or serve them with a sweet and salty dipping sauce or a spicy fruit salsa. As I became an adolescent, I gave up eating fried shrimp because I considered the fact that they were grilled would make me fat. But now that I’m a hard-core Paleo eater, it’s the wheat flour-based breading that I avoid. This procedure for coconut shrimp is excellent because the cover over shrimp isn’t wheat flour. It’s grated coconut. I get all the crunchy feel and precious essence of regular fried shrimp, with no grains. You can frequently find coconut shrimp at Asian or Caribbean-style hotels, but be cautious because sometimes their mix is a combination of wheat flour and coconut. And stay apart from that strange red-orange viscous sauce they serve with them.
Who perceives what’s in that! Finding an eatery that makes these with just coconut is excellent, but of course, my preference is making them myself. Shrimp are tiny packets of pure protein. They are an attractive base for a meal. If you get your shrimp right, be confident you get rid of the central vein or question your butcher or fishmonger if he or she can get rid of the original thread for you. Deveining is not the most outspoken task, but you want to do it because nothing wrecks the excellent bite of a coconut shrimp than biting into a rough vein. But if you do have to get rid of them yourself, get a sharp knife and cut it down the back of the shrimp, over the dark-coloured “vein.” You can typically then rub out an edge of the “vein” with the point of the knife and then lightly pull it out like you’d pull a line. After taking it out, I throw my shrimp into a tub of icy water to get any left grime off of them before I begin the cookery process.
INGREDIENTS
- One 1/2pound large shrimp or extra-large shrimp, peeled and deveined
- 3/4 cup raw unsalted macadamia nuts
- 1/4 teaspoon fine sea salt
- One egg
- 1 1/4 cup of unsweetened dried coconut
- Pinch of cayenne pepper
- 1/4 cup of arrowroot powder
INSTRUCTIONS
- Blend macadamia nuts in a blender until finely chopped.
- Move nuts to a bowl and add in coconut, salt, and cayenne.
- Put the egg mixture in another shallow bowl and arrowroot powder and shrimp by the tail, dip it in arrowroot and shake off excess.
- Dip it in the egg mixture and let excess drip back into the bowl.
- Finally, dip shrimp in nut mixture, pressing gently, so it adheres evenly. Place on the prepared baking sheet. Repeat with remaining shrimp.
- Bake these at 475°F for 8 minutes.
Serve warm.
