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RECIPE
7 INGREDIENTS 8 STEPS 30min

Gluten-Free Coconut Shrimp with Brazil Nut Crust

5.0
1 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.
Gluten-Free Coconut Shrimp with Brazil Nut Crust Recipe | SideChef
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.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
30min
Total Time
$3.85
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 Tbsp
Coconut Oil , melted
1/2 cup
Brazil Nuts
1/2
Unsweetened Shredded Coconut
1/2 tsp
Garlic Powder
1/2 tsp
1 lb
Extra-Large Shrimp , peeled, deveined
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
254
FAT
23.8 g
PROTEIN
6.4 g
CARBS
5.3 g

Cooking Instructions

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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) .
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Nutrition Per Serving
Calories
254
% Daily Value*
Fat
23.8 g
31%
Saturated Fat
12.2 g
61%
Trans Fat
0.0 g
--
Cholesterol
105.5 mg
35%
Carbohydrates
5.3 g
2%
Fiber
3.3 g
12%
Sugars
0.7 g
--
Protein
6.4 g
13%
Sodium
343.4 mg
15%
Vitamin D
--
--
Calcium
45.9 mg
4%
Iron
1.0 mg
6%
Potassium
84.3 mg
2%
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