Recipe and Quote of the Day!

I'm on a seafood kick right now!! I love coconut shrimp when I go to dinner but never get it because I know it's breaded and fried. I figured I'd find a paleo friendly recipe we could all use!

Paleo Coconut Shrimp!

Ingredients:

12-15 shrimp

1 egg

½ tsp salt

½ tsp paprika

½ tsp garlic powder

½ cup almond flour

¼ cup unsweetened shredded coconut

3 tbs coconut oil

Directions:

Peel and de-vein shrimp. Run under cool water and then pat dry with paper towels.

Beat egg with spices.

Combine coconut and almond flour on a plate or shallow dish.

Set up dredging station. Working from left to right, put shrimp, eggs, flour mix and a plate.

Use your left hand as the “wet” hand and your right as the “dry.” Pick up shrimp with left hand, drop in egg and pick up with left hand and drop in flour. Use right hand to toss flour over shrimp, then pick up and gently shake off excess crumbs. Lay on plate to set for 10 minutes.

Put oil in pan and heat to medium high heat.

Once all shrimp have been dredged and have set, put in hot pan and cook for about 2-3 minutes and then flip and cook another 2-3 minutes. Remove shrimp to a clean plate and let sit for 5 minutes to make sure crust sticks to shrimp.

This is a great appetizer when you have friends over or make a simple salad and eat it as your dinner.

A great dipping sauce you may want to try is a balsamic reduction and add in any of your favorite seasonings/spices.

Simply Balsamic Reduction recipe:

With the excess coconut oil in the pan turn the heat to a simmer and add in balsamic vinegar (roughly 3 tbsp).If needed add in some coconut oil 1tbsp at a time. Stir and let simmer turning into a thicker sauce that you can dip the shrimp into. To make it sweet add some organic agave nectar or some organic cocoa (1-2 tbsp) and for a little spice kick sprinkle in some cayenne pepper to your tasting.

Quote of the Day!

"Life is partly what we make it, and partly what it is made by the friends we choose."

Tennessee William