BAKED COCONUT CHICKEN TENDERS (LOW CARB, PALEO)

BAKED COCONUT CHICKEN TENDERS (LOW CARB, PALEO)

SERVINGS 3 servings (2 tenders each)
PREP TIME 10 minutes
COOK TIME 20 minutes

INGREDIENTS

• 2 large Chicken breasts
• 1/4 cup Coconut flour
• 2 large Eggs (beaten)
• 1 cup Coconut flakes (unsweetened)
• 1/4 tsp Garlic powder
• 1/4 tsp Smoked paprika
• Sea salt
• Black pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
2. Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
3. Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
4. Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
5. Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
6. Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
7. Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

source:https://www.wholesomeyum.com

Easy Shrimp in Coconut Sauce

Easy Shrimp in Coconut Sauce

Cuisine Brazilian Inspired
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

INGREDIENTS

• 1½ pounds jumbo raw shrimp (deveined, both shell and tail removed)
• 5 tablespoons vegetable oil divided
• 3 gloves garlic 1 minced and 2 coarsely chopped
• 1 teaspoon salt divided
• 1 teaspoon ground black pepper divided
• ½ large white or yellow onion peeled and coarsely chopped
• 1 large orange or red bell pepper de-seeded and sliced
• 1/2 cup canned diced tomatoes
• 2 leaves large basil plus more to garnish
• 2 tablespoons chopped cilantro or parsley plus more to garnish
• 1 cup canned coconut milk
• 1/3 cup chicken or vegetable broth
• 2 tablespoons lime juice (about 1 large lime, juiced)
• 1 teaspoon ground ginger
• 1 teaspoon sweet paprika optional
• 2 oz cream cheese softened
• 1 red jalapeno pepper thinly sliced (optional)
• One-pot-shrimp-in-coconut-sauce

INSTRUCTIONS

1. Place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and let marinade while cooking the vegetables..
2. Heat a large skillet over medium heat with 2 Tablespoons of vegetable oil. Add the onion and bell pepper and let cook for approximately 3 minutes. Add the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley. Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside.
3. Add the 2 remaining Tablespoons of oil to the skillet and cook the shrimp for 2 minutes, then flip and cook for another 1-2 minutes or it until starts getting pink. Transfer the shrimp to a plate or bowl.
4. Add the coconut milk, chicken/vegetable broth, lime juice, ground ginger, paprika (optional), and the remaining salt and pepper to the cooked, reserved vegetables and blend everything until vegetables are completely ground and mixture is homogeneous. Transfer blended mixture to the skillet and bring to a boil; then reduce to simmer and cook for about 5 minutes. Add the cream cheese and stir until melted and the sauce is creamy and homogeneous. Add the cooked shrimp to the skillet and toss to coat. Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired. Serve over white rice (preferably) or noodles. Enjoy!

source:http://www.easyanddelish.com/