Let’s get a little beachy! I haven’t had shrimp in months, and it’s far time we take that deep fried summer-time beach bar-and-grill classic to the paleo level.
Coconut Shrimp and Zucchini Shoestring Fries
½ lb shrimp, peeled and deveined
1 large or 2 small zucchini
½ tsp salt
½ tsp cayenne pepper
1 cup unsweetened coconut
2 tbsp nutritional yeast
1 tsp coconut flour
Preheat oven to 400F.
Mix coconut flour, salt, cayenne, and nutritional yeast in a shallow dish.
Pour egg whites in separate shallow dish and whisk until foamy.
Pour shredded coconut into separate shallow dish.
Dip each shrimp in egg, then powder mix, then coconut.
Place each shrimp on a parchment paper lined cookie sheet.
Bake 15-20 minutes, flipping at around 10 minutes. (coconut should brown and shrimp should turn pink)
Thinly slice or julienne zucchini.
Swish around the rest of the egg wash and then swish around to use up the rest of the powder mix. (you can dip these guys in leftover coconut too if you’re daring or resourceful)
Place on a parchment paper lined cookie sheet in two separate “nest” like piles.
Sprinkle with garlic powder, onion powder, and salt.