Going Paleo and Coconut Shrimp

Ok, so Corey talked me into trying to eat "Paleo" at the beginning of this year.  I agreed, but was dubious.  So far though, so good.  My issues with indigestion/heartburn have disappeared, except for at "cheat" meals.  My desperate need for a nap mid afternoon, has turned into just a slight dip in energy. Cool.  Right?  Right, the gut rot after a 4" sweet potato pancake convinced me that cheating with gluten laden foods isn't so much fun.  Of course I had to validate that testing, so a week later I had rice and naan with dinner.  Gut rot again, and a case of the blah's the next day.

So, here comes the recipes.  There's a few sites with stuff I've found online, but not too much, so I figure I might as well blog recipes.

Tonight I made an adaptation of coconut shrimp.  Yummy, but a pain in the butt to make.  I had forgotten how much fun it isn't to dredge meats, especially meats small as shrimp.  The coconut didn't really stick all that well, If I make this again I'll need to make some tweaks.

Coconut Shrimp

12 oz bag frozen medium shrimp
1/3 cup almond flour (this wasn't enough)
1 tsp salt
1/2 tsp cayenne pepper
2 1/2 cups shredded coconut (I used sweetened, just 'cause that's what I had.  Should probably use unsweetened to keep it more paleo)
3 egg whites, beaten until foamy (make sure you do this, I didn't quite beat mine enough and ended up with egg snot rockets dripping into the coconut, messy)

Preheat over to 400F.    Either use parchment on a baking sheet, or grease with coconut oil.  Thaw, peel and pop the tails off the shrimp.  Dry them off too.

Mix almond flour, salt, and cayenne pepper together in a smalish bowl.  Dump the coconut in a shallow bowl/dish.

Dip the shrimp in the flour mix, then egg, then cover it with the coconut.  This is a little tricky, but you want as much coconut coating the shrimp as possible.  Repeat with all the shrimp.  Pop the baking sheet of shrimp into the oven, and bake for 15-20 minutes, until the shrimp are pink and the coating is toasty brown.  I didn't turn them and used parchment, so they stuck a little.  Next time I'd probably use a sheet greased with coconut oil, and turn them halfway through baking.