Have you noticed how I rarely post any meals with fish or seafood in it? Yeah, that’s because that sh*t is overpriced. It’s stupid. I’d rather eat canned tuna filled with mercury that will make my teeth rot out (I have no idea what mercury does, so that’s my best guess) then have to buy fish that increases the interest on my credit card. That’s not possible, but you know what I mean. But anyways, only if seafood is super cheap OR it’s given as a gift, do I cook with it. Luckily, Dom recognized my constant complaining about the price of shrimp when he asked me to make a diablo shrimp, so he (being the amazingly generous person he is) bought me a pound of shrimp. And what did I do with that shrimp?! Definitely didn’t make diablo shrimp. Nor did I share any with him. See, I suck as a friend. Selfish. But I did make some delicious thai shrimp instead. And then I ate it all to myself. I’m such an only child.
This meal was honestly even better the next day after sitting in the fridge all night. Cold shrimp is the way to go in the summer time. And it was super simple to make. Do you have to use the stove? Yes. Will your house be as disgustingly hot as mine was while you’re cooking? Probably not. I’ve begun to cook food practically naked. TMI? I don’t care, it’s my blog. Does this make my roommates and roommate’s boyfriend uncomfortable? Probably. It’s not the best sight to behold when you’re trying to eat. Thank god my food smells good or I might get voted off the island.
Ok, real quick, I need to touch upon something very important. VERY IMPORTANT. I just watched the Bachelorette last night for the first time. What the sh*t is that about? That’s the most unrealistic load of crap I’ve ever watched. Sorry ladies who love it, but really? On the next episode preview, the girl is talking about how the Fiji islands are the perfect place to fall in love. What a dumbass. No sh*t sherlock. I would fall in love with a hair ball if I could swim is crystal clear waters and stay in a honeymoon getaway with it. Dumbest sh*t I’ve ever seen. It’s hilarious though. No sure it’s suppose to be. Good job ABC. Or NBC. Whatever.
Paleo Thai Coconut Lime Shrimp
Ingredients
- 1lb uncooked, deveined shrimp, peeled
- 1 (6oz) can coconut milk
- 3 egg whites, whisked
- 1/3 cup coconut flour
- 1 cup unsweetened shredded coconut
- 3 tablespoons yellow curry powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon siracha
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 garlic clove, thinly sliced
- 1 tablespoon fat, I used coconut oil
- 1 lime, juiced
Instructions
- Ok grab a 3 bowls. Stop complaining. The first bowl you’ll whisk the egg whites until they are foamy. In the second bowl, mix the coconut flour with 2 tablespoons curry powder, the cayenne, salt and pepper. The add just the shredded coconut to the third bowl.
- Let’s get your shrimp ready. Lie out all 3 bowls along with a plate to place them on when covered. First, dip the shrimp in the egg, then coat with the coconut flour, then finish off coating with the shredded coconut.
- Once all the shrimp are covered in happiness, heat up a large skillet. Add your fat of choice along with your garlic clove.
- Once the garlic becomes fragrant, add your coconut milk, siracha, and 1 tablespoon of curry powder. Mix together and let it cook down for about 1 minute under medium heat. Once it is bubbly and starting to thicken, add your shrimp. Let cook on both sides for about 2-3 minutes or until they are pink and the tails begin to curl in.
- When they are about done, squeeze the lime in the mixture and over the shrimp.
- Now serve. Honestly, they rock even more the next day. With avocado. Oh sh*t yeah
I would like to try making these, but when reading the recipe it sounds like the “breading” on the shrimp would turn to mush when put in the coconut milk. My inclination would be to pan fry the shrimp first to make them crispy, then add the coconut milk and make the sauce. Any feedback from those who have made this?
I made this recipe tonight. It was delicious, but I did change it up a little and I would like to share what I did and what went wrong, so I can get some feedback! I used 2 pounds of shrimp so I doubled all of the ingredients. After dipping the first 2 shrimp in the egg and the flour mixture, the coconut didn’t stick since the shrimp were no longer wet, so after dipping in flour, I dipped in egg again and then in the coconut (just like chicken in egg, then flour, then egg, then bread crumbs – my pre paleo days). Then I melted some coconut oil and pan fried the shrimp until they were browned and crispy. I removed the shrimp to a paper towel lined plate. I dumped out the oil because there was a ton of burnt coconut flakes and put in a little fresh oil. I added the garlic and cauliflower florets and chopped eggplant (that had been salted and left to drain for an hour, well rinsed, and dried). I sautéed for a couple of minutes, then added the coconut milk (1 can regular and 1 can lite), the sirachi, and the curry powder. It needed extra curry powder and salt. I simmered it for a few minutes to cook the veggies, squeezed the lime juice in and mixed it up, and added the shrimp. The shrimp was delicious but after adding it to the sauce, they got mushy. I think I would prefer them with a dipping sauce on the side. The sauce and veggies was great but didn’t have the sweetness that Thai coconut curry usually has (I like it sweet and spicy), so I think I would add canned pineapple chunks, as is often found in Thai curry (I love massaman). And it would be great with shrimp that wasn’t breaded so it wouldn’t get mushy. Overall, it was a great dish that we all enjoyed!
I just made this. The flavor was fantastic, but I wish I had pan fried the shrimp first…the “breading” did get a little mushy. But will definitely make this again.
Leftovers for lunch! Yum!
NOMZ! I suck at breading things so it didn’t stick too well. It was pretty spicy, but I can handle the heat!
Wow. Simply, wow. Holy sweet Jesus. Best. Dinner. EVER!
Seriously soooooo good. I followed the recipe exactly and was in awe of the flavors. This dish is as satisfying as any Asian takeout you might be craving. Yes, it comes out a little stew-y, but it’s a curry, right? I will totally be making this regularly, double batches, so I can have some on hand in the fridge. (Will not be able to report on the day-after taste of these as my husband and I– both paleo newbies– devoured all the shrimp and extra sauce tonight.) YummmmmmY!!!!!
The flavor was good but it did totally turn to mush on me. There were piles of mushy breading on everyone’s plate after picking out the seafood.
Freaking fantastic dish. This rates up there with Melissa Joulwan’s Coconut Fireballs. Thanks for the great food!
Okay I see what I did wrong…Wherever did you find a 6oz can of coconut milk!?!? That’s where my mush came from!
Still delicious though! I’ll be saving the “soup” for later this week!
How many servings does this make? Sounds delicious!!!
I would say 3-4
For those with significant others who are into the calorie count crap … If you divide this into 3 servings, each serving has about 600 calories, 42 g fat, 18 total carbs.