- María Fernanda López
Spicy Almonds Coconut Shrimps (Paleo, Whole 30 & Keto)
Seafood is one of my favorite things to cook, specially during warmer weathers! I feel like that's the perfect call to all seafood lovers and this recipe is just perfect to add to your recipes to make during this season; Spicy Pecan Coconut Shrimp!
This recipe was inspired by a coconut recipe that my mom used to make for my sister's birthday (her favorite) and for Mother's Day I thought I might recreate this classic recipe for my mom. Spoiler alert: It was a winner!
About these Spicy Pecan Coconut Shrimps:
These are crusted shrimps as you might have guessed by the title, with coconut, spicy almonds and bacon. The title was already long enough to add the word bacon, sorry about that! But woah, the combination of flavors is just magical.
I used sustainable shrimp for this recipe, important for me to also support companies that provide sustainability options for us and for our planet. The recipe here is simple; using simple key ingredients and that will delight your taste buds on every bite.
A good source of protein and healthy fats! Apart from being delicious, this recipe is nutrient dense from A to Z. From the mentioned sustainable shrimp, the healthy fats from coconut, almonds and using the right bacon too! I used from antibiotic free and humanely raised pork bacon.
I actually tried two different methods; frying them in avocado oil and baking them. They turned out crispier with the frying method but the baking method is more carefree in the sense that you just place them in a baking tray and let them bake for 15 minutes.
Whether frying them is also a good option it will require for you to be more careful on not letting them burn. My audience and judges (my family) prefered the frying method.
Overall, these are the ingredients needed for these Spicy Pecan Coconut Shrimps:
Spicy Smoked Almonds (I used Marigold - PURELYHL for discount)
Basic ingredients for the shrimp, I'm drooling already just to think about the fact that this is going to be my dinner tonight, YUM! Anyways, another part of the recipe that my mom used to make is that we had it with a mustard sauce, also super simply and creamy!
This sauce is optional but it really steps up the game of the shrimp.
Granulated Monk Fruit (PURELYHL for discount)
The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of healthy fats, protein, nutrients and flavor!
Overall this recipe is:
Meal Prep Friendly
The end result
Flavorful, fun and summery. These shrimps were a hit, and I know that because my dad; one of the greatests cooks I know approved this recipe... you don't know how much that means to me! Well, I have to say that I'm really dang proud on how this recipe turned out!
Perfect to eat outside, such a summer vibe and fun. Just like eating in a fancy restaurant but at home... it doesn't get better! The flavors of the smoky chipotle almonds used are such a great contrast with the bacon and coconut.
This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a high protein, paleo and dairy free tropical vibes in a bite!
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Spicy Pecan Coconut Shrimps
By María Fernanda López
Serves 4 servings
16 oz of peeled and shell free raw shrimp
2 tbsp of shredded coconut
1/2 cup of spicy smoked almonds (I used Marigold - PURELYHL for discount)
1 slice of crispy bacon (I used Pederson's Bacon)
1/2 tsp of real salt
1/8 tsp of black pepper
2 tbsp of coconut or avocado oil (for frying method)
For the Mustard Sauce
1/4 cup of mustard
1/4 cup of coconut cream
Real Salt to taste
1/2 tbsp of granulated monk fruit (PURELYHL for discount)
In one bowl whisk eggs with salt and pepper. Set aside
In a sealed plastic bag add the almonds and create a flour using a kitchen hammer (or blender). Add the almonds in a bowl with the coconut and finely chopped bacon.
For the sauce:
Mix all the ingredients and set aside.
Preheat the oven at 375F.
Dip one shrimp at the time in the eggs and then to the almond mix.
Place them in a greased or silicone baking mat.
Bake for 15-18 minutes.
Let them cool down and serve with sauce.
Place a your medium large skillet in medium heat.
Add 1 tbsp - 2 tbsp of coconut or avocado oil.
Dip each shrimp into the egg mix and then into the almond mix.
Place each shrimp seperately in the skillet and let them cook 1-2 minutes per side, bth sides should look pink.
Serve with sauce!