Buffalo Shrimp

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Servings: 4 Prep: 20 min Cook: 15 min Dairy Free Gluten Free Paleo Junk Food Makeover Kids Stovetop Added 7 months ago Updated 7 months ago

Missing nutrition data for: Fresh Dill, Chives, Mayonnaise, Sweet Paprika

Ingredients

For the dressing:

1 lemon

½ cup fresh parsley

½ cup fresh dill ⚠

½ cup chives ⚠

1 cup mayonnaise ⚠

8 ounces full fat coconut milk

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste

For the buffalo sauce:

2 tablespoons refined coconut oil

2 tablespoons apple cider vinegar

½ teaspoon chili powder

2 teaspoons garlic powder

½ teaspoon onion powder

½ teaspoon sweet paprika ⚠

¼ teaspoon smoked paprika

¼ teaspoon ground black pepper

⅛ teaspoon cayenne pepper, or to taste

½ teaspoon sea salt

For the shrimp:

1 ½ pounds jumbo shrimp, shells off and tails on

6 carrots

6 stalks celery

¾ cup arrowroot

½ teaspoon sea salt

¼ teaspoon ground black pepper, or to taste

3 tablespoons refined coconut oil

Instructions

1. For the dressing: Juice the lemon and chop fresh herbs.

2. Combine all ingredients and mix well. Refrigerate until ready to use.

3. For the buffalo sauce: Melt the coconut oil in a saucepan. In a large bowl, combine the melted coconut oil, apple cider vinegar, all of the spices and sea salt.

4. Set aside while you prepare the shrimp.

5. For the shrimp: If your shrimp have shells, remove shells, devein, and keep tails on.

6. Peel and slice carrots into 4 inch sticks. Slice celery lengthwise and cut into 4 inch sticks.

7. In a medium bowl, combine arrowroot flour with salt and pepper. Toss the shrimp in the flour mixture to coat evenly.

8. In a large pan, melt the coconut oil over medium high heat.

9. When the oil is shimmering, add half the shrimp and cook, turning occasionally until completely opaque - about 3 minutes.

10. Transfer to a plate and place in a warm oven. Cook the second half of the shrimp and add that to the oven plate.

11. Toss shrimp in buffalo sauce.

12. Serve immediately with the dressing, sliced carrots, and celery sticks and lots of napkins (this is a finger food!).

Per serving incomplete

623

Cal

42g

Carbs

28g

Fat

60g

Protein

Carbs 25%

Fat 38%

Protein 36%