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RECIPE
7 INGREDIENTS10 STEPS30MIN

Gluten-Free Coconut Shrimp with Brazil Nut Crust

5.0
1 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.

30MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
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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Nutrition Per Serving
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CALORIES
351
FAT
24.4 g
PROTEIN
29.2 g
CARBS
5.3 g

Directions

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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 tablespoon).
Step 3
In a small food processor, pulse the Brazil Nuts (1/2 cup) until finely ground. Transfer to a shallow bowl.
Step 4
Whisk the nuts with Unsweetened Shredded Coconut (1/2), Garlic Powder (1/2 teaspoon), and Salt (1/2 teaspoon).
Step 5
Beat the Large Egg (2) in another medium mixing bowl.
Step 6
Peel and devein the Shrimp (1 pound). Keep the tails on.
Step 7
Pat the shrimp dry.
Step 8
One at a time, dip each shrimp in the egg mixture until fully coated, followed by the coconut mixture, patting them lightly so the crumbs adhere. Place the breaded shrimp on the prepared baking sheet.
Step 9
Bake for 20 minutes, or until golden brown. For even more color, pop under the broiler for 1 minute.
Step 10
Serve and enjoy!

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Nutrition Per Serving
Calories
351
% Daily Value*
Fat
24.4 g
31%
Saturated Fat
12.3 g
62%
Trans Fat
0.0 g
--
Cholesterol
288.0 mg
96%
Carbohydrates
5.3 g
2%
Fiber
3.3 g
12%
Sugars
0.7 g
--
Protein
29.2 g
58%
Sodium
478.4 mg
21%
Vitamin D
--
--
Calcium
118.5 mg
9%
Iron
1.6 mg
9%
Potassium
383.6 mg
8%
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