Everyday Paleo (21 page)

Shrimp Flying Saucers

I had so much fun coming up with this recipe, mainly because of the help I received from little Rowan! He loves shrimp, or “shrimpies” as we call them, and the first time I made this dish, I literally had to race to complete it before Rowan ate all the shrimp!

Prep Time: 15 minutes

Cook time: 3–6 minutes

Serves: 3–4

• 1 pound medium-sized shrimp, cooked and tails removed
  
• 2 cups purple cabbage, diced
  
• 1 small cucumber, peeled, and diced
  
• ½ small red onion, finely diced
  
• 4 hard-boiled eggs, peeled and diced
  
• 1 tablespoon dried dill
  
• 1 teaspoon garlic powder
  
• 1 tablespoon spicy brown mustard
  
• 3 tablespoons extra-virgin olive oil
  
• 2 tablespoons fresh-squeezed lemon juice
  
• Sea salt and fresh cracked black pepper to taste
  
• Pinch of cayenne pepper
  
• 2 large tomatoes—sliced into rounds ¼ inch thick (Heirlooms are best)
  
• ¼ cup sliced almonds
  

1.
If needed, remove shell, tail, and vein from shrimp. Cook in boiling water for 3–6 minutes. Shrimp will be done when they float to the top of the water and turn pink and white.

2.
Drain the shrimp and let cool in the refrigerator.

3.
In a large mixing bowl, combine the cabbage, cucumbers, onion, and egg.

4.
Cut the cooked and cooled shrimp into halves or thirds, depending on the size of your shrimp, and add to the bowl.

5.
Add the dill, garlic, cayenne mustard, extra-virgin olive oil, lemon juice, salt, and pepper and mix well.

6.
Serve huge scoops on top of the thick-sliced tomatoes. Top with a sprinkle of sliced almonds.

Shrimp Loves Coconut

Shrimp really does love coconut, and so do I. The two together are a match made in heaven. I had to experiment with this recipe a couple of times to get it right, and beating the egg whites is essential to get the coconut flakes to stick properly! I’m glad I got this one right, because it’s so, so good. I suggest dipping these guys in guacamole!

Prep Time: 30 minutes

Cook Time: 12–15

Serves: 4

• 1/3 cup coconut flour
  
• ½ teaspoon sea salt
  
• ¼ teaspoon cayenne pepper
  
• 3 egg whites
  
• 2 cups unsweetened coconut flakes
  
• 1 pound large shrimp (tail on), peeled and deveined
  

1.
Preheat oven to 400°F.

2.
In a mixing bowl, stir together the coconut flour, salt, and cayenne pepper.

3.
In a separate bowl, beat the egg whites with a whisk until foamy.

4.
In another bowl, pour in the coconut flakes. Taking one shrimp at a time, dredge each shrimp in the coconut flour mixture, dip into the egg whites, and then roll into the coconut flakes.

5.
Bake on a lightly greased baking sheet for 12–15 minutes or until the shrimp are pink and the coconut flakes start to brown.

Shrimp Tacos

I appreciate a meal that includes the meat, veggies, and fat all wrapped up together, and this one takes the paleo cake! Succulent, spicy shrimp, sharing a lettuce leaf with crunchy veggies and a lime wedge, is just darn scrumptious. Every time I make these they take me back to the beach in Mexico. . . . Margarita anyone?

Prep Time: 20 minutes

Cook Time: 7 minutes

Serves: 3–4

• 1 pound large shrimp, shells, tails and veins removed
  
• 2 tablespoons coconut oil
  
• ½ red onion, sliced
  
• 3 garlic cloves, minced
  
• 1 green bell pepper, sliced
  
• ½ tablespoon chili powder
  
• ½ cup jarred salsa verde of your choice
  
• 10–12 large romaine or butter lettuce leaves
  
• 2 cups cabbage or spinach leaves, diced
  
• 6 radishes, halved and sliced
  
• Lime wedges