Gluten-Free Coconut Shrimp with Brazil Nut Crust (Whole30 + Paleo)
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.
Servings 4 people
Ingredients
- 1 tablespoon melted coconut oil
- 1/2 cup Brazil nuts
- 1/2 cup dried finely shredded unsweetened coconut
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 pound extra-large shrimp (16/20 count, peeled and deveined, tails on)
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and brush it with the coconut oil.
- In a small food processor, pulse the Brazil nuts until finely ground. Transfer to a shallow bowl, and whisk in the coconut, garlic powder, and salt.
- Beat the eggs in another medium mixing bowl.
- Pat the shrimp dry and one at a time, dip them 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.
- Bake for 20 minutes, or until golden brown. For even more color, pop under the broiler for 1 minute.