Thursday, January 19, 2017

Buffalo Shrimp

Hey y'all! I needed to pack a lunch today and it was so yummy I wish I had to pack lunch more often!

I made the most delicious Buffalo Shrimp last night and the leftovers are awesome!!

Here's all you need to make this super fast Whole30 Buffalo Shrimp-

 1 and 1/2 pounds Gulf Shrimp (wild caught is best)
1/4 cup Texas Pete or other compliant Hot Sauce
1 tsp dried minced onion
1/2 tsp garlic powder
1/2 tsp paprika 
salt and pepper
1/4 cup melted coconut oil, plus 2 tablespoons of coconut oil for pan. 

In a large bowl (preferable with lid) whisk together hot sauce and spices. Melt 1/4 cup of coconut oil in the microwave and add it to sauce mixture, making sure to whisk constantly. Add shrimp (with shells and tails on, just dump them in the bowl). Put lid on the bowl and shake to coat shrimp. Let stand 15 minutes. 

While shrimp are resting in the sauce preheat oven to 400 degrees, put 2 tablespoons of coconut oil in a glass casserole or 9x13 and pop it in the oven to melt the oil. Once the oil has melted add the shrimp to the pan and bake 11-13 minutes, tossing shrimp once during cooking time. 

(When you go to place the shrimp in the pan you'll notice the cold shrimp meeting the melted oil you used in the sauce has caused the coconut oil to become cakey--this is 100% fine. I just don't want you to think something has gone wrong, its just science. ;) )

You could prepare the shrimp earlier in the day and let them sit in the buffalo sauce as long as you like, it will make them a bit spicier, that way all you have to do is pop them in the oven a few minutes before you're ready to eat. 

I serve these with big salads and an empty bowl for shells. They are great as leftovers and can be added to omelettes, eggs, potatoes, slaw--really anything! We used ours again for omelettes--or I should say Joseph did the omelettes, that's why they are so perfect! ;)


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