Pork Panko & Coconut Crusted Shrimp (gluten free $ AIP/paleo)
This shrimp is to die for! When I had my husband try the recipe, I think his eyes rolled into the back of his head haha!
Not only is this recipe simple, and pretty quick to throw together, it’s packet with flavor and a perfect protein to add to so many dishes like salads, "pastas", and even tacos!
This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, lower carb, grain free, gluten free, dairy free, nut free, egg free, nightshade free, paleo, primal, Whole30 compliant, & keto friendly!
$ What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This dish is rich in protein, which is grounding and protective. It also supports the root chakra.
This recipe is full of healthy fats and/or oils, which supports the sacral chakra.
Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.
$ A Short Note on Swaps or Ingredients:
*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *
Pork panko is a delicious gluten free alternative to gluten filled bread panko. This is great to use if you're avoiding gluten/grains or eating lower carb. It is made from fried pork skins so be aware that it is an animal product. You could swap this for another gluten free panko alternative but I cannot promise it will be as delicious!
Be sure your coconut milk is full fat and unsweetened. For the strict phase of the AIP, be sure there are no added gums (the only ingredients should be coconut/coconut meat and water).
$ Equipment Needed to Create this Recipe:
2 large sheet pans
2 large baking racks
2 large, shallow bowls/dishes
Pork Panko & Coconut Crusted Shrimp
(gluten free & AIP/paleo)
Prep time: 15-45 minutes Cook time: 15-20 minutes Yield: 6
1 lb. raw, peeled & deveined shrimp, tails removed
1 bag of Pork Panko
1 cup of shredded coconut, unsweetened
1 cup full fat, unsweetened, coconut milk, chilled
1 tbsp. garlic granules
2 tsp. tapioca starch/flour
1 heaping tsp. ground ginger
1 tsp. Himalayan sea salt
How to Create this Recipe:
Preheat your oven to 400 ° F. Prepare your baking sheets (I used 2) by lining with parchment paper and then placing a baking rack on top. This isn't necessary but will definitely make for crispier shrimp.
If your shrimp are not peeled/deveined, you will need to do this next. Once your shrimp are cleaned, set them to the side momentarily.
Next, set up the crust stations. In one large shallow bowl, add the chilled coconut milk, followed by the 2 tsp. of tapioca starch. Whisk this until it is thoroughly combined. In a second large, shallow bowl add the pork panko, the coconut, garlic, ginger, and salt. Make sure to give this a good mix to distribute the ingredients thoroughly.
With your baking sheets close by, begin your assembly line starting by dredging the shrimp in the coconut milk mixture first (letting any excess milk drip off) followed by the crust mixture. Once the shrimp is encrusted well, transfer it to your baking sheet. Follow these assembly line steps until all shrimp have been crusted.
Pop the baking sheets into the oven and cook for 15-20 minutes or until shrimp is completely cooked through.
Allow to cool for a few minutes, this helps the crust stay on more securely!
Enjoy these on their own, to top a salad or "pasta" dish, or as a taco filling!
Serving Size: 1 (based off of 6 servings total)
Fat: 20 g
Carbs: 5 g
Protein: 19 g
*All nutritional information are estimations and will vary.