Coconut Shrimp with Pina Colada Sauce

 

 I have seen so many recipes for coconut shrimp floating around amongst instagram and pinterest and have been wanting to try them FOREVER.  Coconut shrimp is my favorite thing from Red Lobster and I am so happy that I can make them at HOME now and they are pretty dang good.  Plus, no temptation to eat a million of their cheddar garlic biscuits because who can resist those?!
If you don't like shrimp, you could use chicken, just be sure to cook longer! Coconut chicken nuggets with pina colada sauce sounds great too!
I combined a few recipes I found from the Allie Eats Whole instagram account, Paleomama.wordpress, and Popular Paleo.  Hope you love them as much as I do!

 Coconut Shrimp with Pina Colada Sauce

Combined recipes from Allie Eats Whole instagram account, Paleomama.wordpress, and Popular Paleo

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1 lb peeled & deveined raw shrimp, rinsed and dried

¼  cup coconut flour

¼ cup arrowroot

½ cup unsweetened shredded coconut

2 eggs, beaten

Salt, paprika, and garlic powder, ground ginger to taste (I just did a shake of each)

Coconut oil, to fry

¼ cup coconut cream

½ cup crushed pineapple

For the sauce:

Mix together coconut cream and pineapple until you get a smooth sauce.  Refrigerate for one hour (or while cooking the shrimp).

For the Shrimp:

Place coconut flour on a small plate.

Beat eggs in a small bowl and add seasonings.  

Combine arrowroot and shredded coconut in a bowl.

 

Set up a dredging station with your coconut flour, eggs, and shredded coconut/arrowroot mix.

Start by lightly coating the shrimp in the coconut flour, then in the egg, then in the shredded coconut.  Shake off excess coating.  Set on a plate until you’ve finished all of them.  Once they’re all coated, heat up a couple tablespoons of coconut oil in a frying pan.  Add shrimp a few at a time and flip when the tails turn pink—they should be golden brown.  Cook for another minute or so and serve with the sauce.

Enjoy!

To reheat, preheat oven to 350 degrees.  Place coconut shrimp on a cookie sheet lined with aluminum foil.  Bake for 10 minutes or until hot.

Round 2 wrap up

I have been TERRIBLE posting about Round 2.  Apologies for that. 
Round 2 ended up not going as originally planned.  About half way through I applied for and accepted a job offer in a whirlwind of a few days.  It totally threw off my meal planning, meal prepping, and meal making for the rest of the 30 days.  So really it was more of a Whole14.  Since then we have been doing our best just to make sure we are even cooking at home.  Work ruins everything, my carefree mornings of The Price is Right, Just Dance, and Whole30.  But I am grateful that I got this job and am liking it so far (despite my strong feelings against going back to work). 
So sorry. 
We will be back on a HARD CORE Whole30 bandwagon starting in January. 
We'd start sooner, especially considering that it's basically doctor's orders for my newly discovered Hashimoto's and hypoglycemia, but it would be just too hard during the next month between Thanksgiving, Christmas dinner parties EVERY week, and then Christmas.  So January it is. 
I know that Whole30 is super important and I need to develop a lifelong habit of clean eating.  I'm not perfect, but I'm trying. 
In the mean time I'll try to post some of the recipes we've really enjoyed that are all Whole30 compliant.

Stay tuned!