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Gluten-Free Coconut Shrimp with Brazil Nut Crust
Recipe

7 INGREDIENTS • 8 STEPS • 30MINS

Gluten-Free Coconut Shrimp with Brazil Nut Crust

5
2 ratings
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.
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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.
30MINS
Total Time
$3.85
Cost Per Serving
Ingredients
Servings
4
US / Metric
Coconut Oil
1 Tbsp
Coconut Oil, melted
Brazil Nuts
1/2 cup
Brazil Nuts
Unsweetened Shredded Coconut
1/2
Unsweetened Shredded Coconut
Garlic Powder
1/2 tsp
McCormick® Garlic Powder
Salt
1/2 tsp
Shrimp
1 lb
Extra-Large Shrimp, peeled, deveined
Nutrition Per Serving
VIEW ALL
Calories
351
Fat
24.4 g
Protein
29.2 g
Carbs
5.4 g
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Gluten-Free Coconut Shrimp with Brazil Nut Crust
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author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Line a baking sheet with parchment paper and brush it with Coconut Oil (1 Tbsp).
step 3
Tags
view more tags
Appetizers
Dairy-Free
Gluten-Free
Lunch
Date Night
Keto
Low-Carb
Quick & Easy
Seafood
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