Name: Gluten-Free Coconut Shrimp with Brazil Nut Crust
Total time: PT1800.0S
Yield: 4
Ingredients: 1 tablespoon Coconut Oil; 1/2 cup Brazil Nuts; 1/2 Unsweetened Shredded Coconut; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Salt; 2 Large Egg; 1 pound Shrimp

These shrimp are great for eating Whole30, Paleo, or for anyone doing a Hashimotos or thyroid diet plan. Serve them as finger food or over my cauliflower mash with pumpkin seed pesto as a main course.

Oven

Intermediate

Date Night

Gluten-Free Coconut Shrimp with Brazil Nut Crust

calories

total_fat

saturated_fat

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total_carbohydrate

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vitamin_d

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Coconut Oil

tablespoon

Brazil Nuts

Unsweetened Shredded Coconut

Garlic Powder

teaspoon

Salt

Large Egg

Shrimp

pound

Food Processor

Preheat the oven to 375 degrees F (190 degrees C).

Line a baking sheet with parchment paper and brush it with {@0:}.

Line a baking sheet with parchment paper and brush it with Coconut Oil (1 tablespoon) [Melted].

Line a baking sheet with parchment paper and brush it with Coconut Oil (1 tablespoon).

In a small food processor, pulse the {@0:} until finely ground. Transfer to a shallow bowl.

In a small food processor, pulse the Brazil Nuts (1/2 cup) until finely ground. Transfer to a shallow bowl.

Whisk the nuts with {@0:}, {@1:}, and {@2:}.

Whisk the nuts with Unsweetened Shredded Coconut (1/2 N/A), Garlic Powder (1/2 teaspoon), and Salt (1/2 teaspoon).

Whisk the nuts with Unsweetened Shredded Coconut (1/2), Garlic Powder (1/2 teaspoon), and Salt (1/2 teaspoon).

Beat the {@0:} in another medium mixing bowl.

Beat the Large Egg (2 N/A) in another medium mixing bowl.

Beat the Large Egg (2) in another medium mixing bowl.

One at a time, dip each {@0:} in the egg mixture until fully coated, followed by the coconut mixture, patting them lightly so the crumbs adhere. Place the breaded shrimps on the prepared baking sheet.

One at a time, dip each Shrimp (1 pound) [peeled, deveined] in the egg mixture until fully coated, followed by the coconut mixture, patting them lightly so the crumbs adhere. Place the breaded shrimps on the prepared baking sheet.

One at a time, dip each Shrimp (1 pound) in the egg mixture until fully coated, followed by the coconut mixture, patting them lightly so the crumbs adhere. Place the breaded shrimps on the prepared baking sheet.

Bake for 20 minutes, or until golden brown. For even more color, pop under the broiler for 1 minute.

Gluten-Free Coconut Shrimp with Brazil Nut Crust

5.0

30MINS

$3.85

Ingredients

Nutrition Per Serving

Nutrition Per Serving

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