I feel like I have to start this post out by addressing the fact that yes, this is the second seafood recipe in one week. And they are in fact the first seafood recipes I have posted on this site in probably well over 2 years. I don’t usually eat much seafood, in fact I spent quite a few years feeling quite indifferent about most seafood, minus the occasional sushi dinner or crab legs, when I was craving them.
As of the past few months, I have been slowly reintroducing healthy, sustainable seafood back into my diet. Once a week at the most. Now that I have removed meat from my diet for the time being due to my naturopathic doctor’s suggestion, I am exploring incorporating more seafood into my meal planning. It’s a fun challenge for me. More specifically (though I shared two shellfish recipes in a row), I have been looking to incorporate healthy, fatty fish, as fish oil has been proven to provide great results in those battling kidney diseases. I am taking a daily high-quality liquid fish oil supplement, but I truly believe in getting as much as you can from your diet, whenever possible.
When it came time to find a recipe to feature for this week’s Foodie Friend Fridays post, I turned to this gorgeous book – The Paleo Foodie Cookbook from my girl Arsy Vartanian, of Rubies and Radishes. There are countless gorgeous and tasty recipes in this cookbook, but the Grain-free Coconut Shrimp with Mango Salsa really caught my eye, primarily because I have a husband that loves the deep-fried, carb loaded, unhealthy version found at many restaurants. I love that I have a healthier version I can make him at home now.
It wasn’t easy to select just one recipe to share from The Paleo Foodie Cookbook. A gorgeous collection of 120 healthy, gluten-free, grain-free & delicious recipes fit for food lovers, this book is the cookbook for people that love good food. Written by someone that clearly has a passion for creating delicious, nourishing meals, it’s more than apparent that Arsy takes pride in sharing the nourishing meals that she makes for her very own family.
One of my favorite things about The Paleo Foodie Cookbook is the obvious influence of Arsy’s mediterranean background, which I can very much relate to. Although I grew up Greek and she Armenian, there are many dishes I am familiar with and though they may be slightly different, the feeling of comfort and tradition really speaks to me. From modern twists on these traditional dishes to a range of ethnic influences outside of her own, this book is full of healthy, nourishing grain-free meals is sure to tantalize your taste buds, paleo or not.
From simple staple side dishes like Honey and Citrus Glazed Parsnips to Roasted Mediterranean Vegetables to seafood dishes like these Coconut Shrimp, a Salmon Ceviche with Mango and Cucumber or Pan-Roasted Halibut with Mushrooms and Leeks, there is so much to choose from. For those looking for heartier, meaty fare, you can choose from Pork Chops with Pomegranate-Ginger Sauce, Flank Steak with Cilantro Sauce, Slow Cooker Chicken Mole and more. Arsy even shares a collection of sauces, salsas, dressings plus other condiments and kitchen staples. If you are a foodie, literally everything you could want is covered in The Paleo Foodie Cookbook.
These Grain-free Coconut Shrimp will absolutely blow your mind. Promise. They are crispy, yet still light and they are full of so much incredible coconutty flavor, minus the guilt you’d typically get from the greasy, unhealthy restaurant version. I especially love how simple these are to make. They would make an amazing appetizer or small bite or add a side of green veggies and make them your meal, which is what we did! The Mango Salsa is an absolute must to serve alongside these tasty shrimp, trust me. The salsa would also be wonderful served over roasted or grilled fish and on top of your favorite tacos.
[print_this]Grain-free Coconut Shrimp with Mango Salsa from The Paleo Foodie Cookbook
- 1⁄2 cup/50 g coconut flour
- 2 tbsp/15 g arrowroot starch
- 1⁄2 tsp cayenne
- 1⁄2 tsp sea salt
- 2 eggs, lightly beaten
- 1 cup/75 g dried shredded coconut
- 1 lb/455 g fresh (uncooked) shrimp, shelled and deveined
- 1⁄2 cup/120 ml coconut oil for frying Serve with Mango Salsa (see below)
In a medium-sized bowl mix together coconut flour, arrowroot starch, cayenne and salt. Place the beaten eggs in a second bowl. Place the shredded coconut in a third bowl. Hold the tail of each shrimp and dip it in the egg mixture, making sure both sides are covered. Dip each shrimp in the coconut flour mixture, then back into the egg mixture. Once the shrimp is coated with egg a second time, dip it into the shredded coconut. Make sure it is well coated with coconut. Place a heavy-bottomed skillet on medium-low heat and add the coconut oil. Once the coconut oil has melted add the shrimp to the skillet. Cook shrimp for about 5 minutes on the first side, and an additional
2 to 3 minutes on the second side. (It works best to cook these a bit longer
on a lower heat so the coconut does not burn.) Serve with mango salsa. [/print_this]
[print_this]Mango Salsa from The Paleo Foodie Cookbook
- 1 jalapeño, seeded and minced
- 1 ripe mango, peeled, pitted and diced
- 1 tbsp/10 g red onion, chopped 1 tbsp/3 g cilantro, chopped
- 1⁄2 tbsp mint, chopped
- 1⁄4 tsp red chili flakes
- 1 tbsp/15 ml fresh lime juice
- 1 tbsp/15 ml extra-virgin olive oil 1⁄4 tsp sea salt
- 1⁄8 tsp pepper
Combine all salsa ingredients in a medium bowl. Adjust salt and pepper to taste.[/print_this]