These terrifically tasty shrimp are packed with tropical flavor and baked to a healthy crispness, not fried in oil. Serve them as a paleo-friendly appetizer at your next party with a sweet-and-sour dipping sauce or a spicy fruit salsa. Find the recipe here
1 1/2 pound large shrimp or extra-large shrimp, peeled and deveined
3/4 cup raw unsalted macadamia nuts
1/4 teaspoon fine sea salt
1 egg, beaten with 1 tablespoon water
1 1/4 cup fine unsweetened dried coconut
Pinch cayenne pepper
1/4 cup arrowroot
Position a rack in the top third of the oven and preheat the oven to 475°F. Line a baking sheet with parchment paper.
Pulse macadamia nuts in a food processor just until finely chopped; do not overprocess or they will quickly turn to butter. Transfer nuts to a shallow bowl and stir in coconut, salt and cayenne. Place egg mixture in another shallow bowl and arrowroot in a third shallow bowl.
Holding a shrimp by the tail, dip it in arrowroot and shake off excess. Next, dip it in egg mixture and let excess drip back into the bowl. Finally, dip shrimp in nut mixture, pressing gently so it adheres evenly. Place on the prepared baking sheet. Repeat with remaining shrimp.
Bake shrimp until lightly browned and crisp, about 8 minutes. Serve warm.
Per Serving: Serving size: (about 5 shrimp), 340 calories (240 from fat), 27g total fat, 13g saturated fat, 150mg cholesterol, 660mg sodium, 10g carbohydrates, (4 g dietary fiber, 2g sugar), 17g protein.
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