Baked Coconut Shrimp

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A couple of weeks ago I finished up a class with Sally Fallon Morell, the Nourishing Traditions author and President of the Weston A. Price Foundation.  The second to last class, Sally did meal planning and one of the recipes she did was a coconut shrimp dish.  Ever since then I have not been able to get the idea of coconut shrimp out of my head and I finally had to act on it.  I went to the kitchen and realized I was out of coconut milk, which is pretty rare for me – but I just had to have coconut shrimp!!  I thought about the coconut shrimp that comes as an appetizer  – all fried up and yummy!!  Ok – I could probably do something like that, but I didn’t want to fry it, mainly because I wanted something simple and labor-intense free.  I figured I could bake it.  I went to the freezer, took out some shrimp, placed in a bowl with cold water, dinner was started!

Baked Coconut Shrimp with Julienne Squash and Carrots

Ingredients

12 – 15 large shrimp with tail on (fresh or frozen)
1/2 cup Flour (white or sprouted)
1 Tbl Garlic powder
1/8 tsp Cayenne pepper
1 egg
1/2 – 3/4 cup Unsweetened, shredded coconut
1/4 cup Almond meal
Honey
Hot sauce
Carrots
Squash
Ghee or butter

1. If your shrimp are frozen, place in a bowl of cold water and let defrost.  This does not take very long and better for conserving water than to run them under water until they are defrosted.

2. Cut up your carrots and squash – I did julienne – I like the looks.  Place in a bowl and set aside.

3. Line a baking sheet with greased parchment paper.  I have a misto and just sprayed some oil on.

4. In a small bowl mix 1/2 cup of honey with 1 tsp or so of hot sauce.  I added hot sauce a little at a time until I got the hotness I wanted. Let this sit and marinate while you are preparing the shrimp.

5. Preheat the oven to 450 degrees.

6. Drain the shrimp and toss in a bowl with salt and pepper.

7. In a shallow bowl combine the flour, garlic and cayenne pepper.  For the garlic and cayenne pepper – add as much or as little as you desire.  If it had just been me eating these I would have added more of both.

8. In a shallow bowl add 1 egg and a splash of water – scramble.

9. In a shallow bowl combine the coconut and almond meal.  Depending on your love of coconut you can either do a 3 to 1 ration or a 2 to 1 ratio with the almond meal.

10. Dredge the shrimp through the flour mixture, tapping any excess flour off, then through the egg and lastly through the coconut/almond meal – tapping any excess off. Place on the parchment paper.

11. Bake the shrimp for  10 – 15 minutes.  If you want them a little browner, place under the broiler for the last minute or two – watching closely.

12. While the shrimp are baking, place some ghee or butter in a cast iron pan.  When hot add the veggies – tossing to coat.  I placed a top over the cooking veggies to steam them at the same time.  Take the top off and stir several time.  Season to your liking.

12. Place the veggies and shrimp on your dinner plate.  Drizzle the shrimp with the honey hot sauce.

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