Nom Nom Paleo: Food for Humans (50 page)

To devein your shrimp, make a shallow slit along the length of the shrimp's back, and pull out the dark ribbon running from head to tail. The "Vein" is not actually a vein, by the way -- it's the digestive tract. You don't have to remove it, but it has a flavor and texture that not everyone enjoys.
 

1. T
   hrow the shrimp in a large bowl or
   1
   -gallon freezer bag, and add the sriracha and orange zest. Mix well, and marinate the shrimp in the fridge for
   30
   minutes or up to
   2
   hours.
   
2. W
   hen you’re ready to cook, take the marinated shrimp out of the refrigerator and preheat the oven to
   400
   °F with the rack in the middle position. Lightly grease a wire rack with melted ghee, and place it atop a parchment- or foil-lined baking sheet.
   
3. P
   ut the egg whites in a small bowl.
   
4. T
   ake out three plates or shallow bowls. Pour the arrowroot powder into the first one. In the second shallow bowl, mix the coconut flour, almond flour, salt, paprika, and pepper. Pour the shredded coconut into the last bowl.
   
5. H
   olding each shrimp by the tail, dredge it in the arrowroot powder, shaking off any excess. The arrowroot powder will help keep the batter from falling off the slippery marinated shrimp. Dip the shrimp in the egg white, and then dredge it in the spicy flour mixture. Dip the shrimp in the egg white once more, and then coat it in the shredded coconut.
   
6. P
   lace the shrimp on the greased wire rack. Bake for
   15
   to
   20
   minutes or until the shredded coconut is golden brown and the shrimp is bright pink, flipping the shrimp halfway through the cooking time. Keep an eye on the shrimp, and don’t burn the coconut. Serve immediately.
   

P
refer pan-fried shrimp? No problem!

T
urn the burners on the stove to high, and heat ½ cup of ghee (or enough to reach a depth of ¼ inch) in a cast-iron skillet. Once the oil’s hot and shimmering, turn the heat down to medium, and pan-fry the shrimp for
1
to
2
minutes per side, or until golden on the outside and just opaque in the center. Drain on a wire rack before serving.

These quick and easy skewers are a perfect balance of summery textures and flavors. The snap of briny grilled shrimp pairs surprisingly well with the juicy sweetness of charred watermelon—and a liberal squeeze of lime at the end adds a tangy zing that marries all the components together.

1. O
   n each skewer, thread
   2
   to
   3
   shrimp and
   2
   to
   3
   watermelon chunks, alternating each.
   
2. B
   rush oil on the prepared skewers and sprinkle with the lemon pepper seasoning and salt.
   
3. L
   ay the skewers on a grill over high heat for
   4
   to
   6
   minutes, turning once. The skewers are done when the shrimp turn a bright orange and are no longer translucent.
   
4. S
   erve with lime wedges (or season to taste with the juice from the limes just prior to serving).