Paleo Coconut Macadamia Nut Shrimp
Light, crispy, and bursting with tropical flavors, this **Paleo Coconut Macadamia Nut Shrimp** recipe is a showstopper perfect for your next dinner or appetizer spread. Juicy shrimp are coated in a golden crust of finely chopped macadamia nuts and unsweetened shredded coconut, creating a satisfying crunch in every bite. The recipe uses coconut flour and coconut oil to keep it paleo-friendly, while a seasoning mix of garlic powder, sea salt, and black pepper adds savory depth. Quick and easy to prepare in under 30 minutes, this dish is pan-fried to perfection, giving your shrimp a deliciously crispy exterior without the need for deep frying. Serve with lime wedges for a zesty finish that perfectly complements the nutty, tropical flavors. Ideal for healthy eaters and shrimp lovers alike, this gluten-free, grain-free recipe will become a favorite in your rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 0.5 cup Macadamia nuts, finely chopped
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Coconut flour
- 2 large Eggs
- 0.25 cup Coconut oil
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 4 pieces Lime wedges
Instructions
Start by patting the shrimp dry with paper towels to remove excess moisture. This will help the coating adhere better.
In a shallow bowl, combine the finely chopped macadamia nuts and unsweetened shredded coconut. Mix them well.
In another shallow bowl, place the coconut flour.
In a third bowl, beat the two large eggs until they are well blended.
Season the shrimp with sea salt, black pepper, and garlic powder.
Individually coat each shrimp by first dredging it in the coconut flour, then dipping it into the beaten eggs, and finally rolling it in the coconut and macadamia nut mixture. Ensure each shrimp is fully covered.
Heat the coconut oil in a large skillet over medium-high heat.
Once the oil is hot, add the shrimp in a single layer. Cook in batches if necessary to avoid overcrowding the skillet.
Fry the shrimp for about 2-3 minutes on each side or until they are golden brown and cooked through.
Transfer the cooked shrimp to a plate lined with paper towels to drain any excess oil.
Serve the shrimp immediately with lime wedges on the side for a citrusy finish.
Nutrition Facts
Calories |
2025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 8.9 g | ||
| Protein | 135.6 g | 271% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 464 mg | 36% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2072 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
