Tag Archives: coconut

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

This is one of those recipes that I want to make ALL the time. My family spent last Thanksgiving in Hawaii (yes, almost a year ago), and I saw coconut shrimp on the menu at one of the restaurants. It sounded soooo delicious, but unfortunately, it contained flour and breadcrumbs so I couldn’t order it with my gluten intolerance. I remember drooling at how delicious it looked when the servers carried the dish to other tables. 

Ever since, I’ve been meaning to recreate an allergen-free version at home and I finally got around to it recently. This Paleo Coconut Shrimp is soooo yummy and addicting, and it’s not even deep fried! You just bake it in the oven for 20 minutes, and you get a golden, crunchy exterior that you just can’t get enough of.

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

While the Paleo Coconut Shrimp is delicious on its own, the Sriracha Mayo Dipping Sauce is what really pulls this recipe together. I mean, this sauce is honestly good on it own and we may or may not have been eating it by the spoonful. I highly recommend you make it and I promise you’ll want to put it on everything!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Course: Appetizer, Main Course, Sauce
Cuisine: Caribbean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Jean Choi

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

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Ingredients

Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp

  • 1 lb raw shrimp, peeled and deveined
  • 1/4 cup tapioca starch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 large egg, whisked
  • 1 cup shredded coconut
  • 1 tsp sea salt

Instructions

  1. Prepare the sauce. Mix all the ingredients together and whisking the ingredients together.
  2. Refrigerate until ready to use.
  3. Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
  4. Rinse shrimp and pat dry with paper towels.
  5. Prepare an assembly line of three bowls: one with tapioca starch, garlic powder, and onion powder; one with whisked egg; and lastly, one with shredded coconut and sea salt.
  6. Dredge the shrimp in the tapioca starch mixture, then the egg, and then coat well with shredded coconut.
  7. Repeat for the rest of the shrimp and place on the prepared baking sheet
  8. Bake for 20 minutes, flipping halfway through.
  9. Serve immediately with Sriracha Mayo Dipping Sauce.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

 

Goji Berry Paleo Granola

This grain-free Goji Berry Paleo Granola is easy to make and has those crunchy clusters that everyone loves! So much tastier than the store-bought variety.

Goji Berry Paleo Granola

There was a point in my life when I used to eat granola ALL the time in my yogurt, with milk, and just on its own. However, when I realized that I had a difficult time digesting certain grains like oats, I had to put an end to this habit as most granola on the market have some kind of grain in them.

Well, my habit is back in full force these days because I recently made myself some grain-free paleo granola and it turned into the most addicting treat I’ve had in a long time.

Goji Berry Paleo GranolaGoji Berry Paleo Granola

When it comes to granola, my favorite part about them is the big crunchy clusters that are stuck together. I don’t love the ones that are separated and they just aren’t as fun to eat. Because of this, I made sure to make my paleo version with as many clusters as possible, so I know you’ll love these if you are like me!

I also added some dried goji berries because they are currently my favorite dried fruit, and they are chock full of antioxidants and anti-inflammatory compounds. They even have up to 500 times more vitamin C than oranges! However, if you don’t have goji berries or you aren’t a fan, you can substitute with any other dried fruit that you like.

Hope you love these Goji Berry Paleo Granola as much as I do, because they are so much cheaper and tastier than the store-bought variety and you’ll want to eat it all in one sitting!

Goji Berry Paleo GranolaGoji Berry Paleo Granola

Goji Berry Paleo Granola

Goji Berry Paleo Granola

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Jean Choi
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Ingredients

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dried goji berries (or any other dried fruit you like)
  • 3 tbsp coconut oil, melted
  • 1/4 cup raw honey
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
  2. Place almonds, cashews, and pumpkin seeds in a food processor, and pulse several times to break into small chunks. Pour into a mixing bowl.
  3. Add sunflower seeds, shredded coconut, and goji berries to the nut mixture.
  4. Place coconut oil, honey, vanilla extract, cinnamon, and sea salt in a saucepan, and heat over medium-low heat until coconut oil and honey are melted. Whisk to combine.
  5. Pour the liquid mixture into the mixing bowl, and stir well to make sure everything is evenly coated.
  6. Transfer the granola mixture on the parchment paper and spread out evenly.
  7. Bake for 20-25 minutes, stirring half way through.
  8. Remove from oven and press down on the granola mixture to form a tight and flat layer.
  9. Cool for 20 minutes or until hardened. Break into clusters, and store in an airtight container in the refrigerator for lasting freshness.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

3-Ingredient Matcha Ice Cream (Paleo, Vegan) [VIDEO]

Simple and easy 3-ingredient matcha ice cream is so delicious, you’ll never guess it’s paleo and vegan!

3 Ingredient Matcha Ice Cream Paleo Vegan

So…. the June Gloom in LA is REAL, guys. If you’ve never heard of it before, it’s when the weather is overcast and chilly during late spring/early summer in southern California. AND IT’S DEPRESSING. I know, I know… I’m living in a place where it’s sunny and beautiful most of the year so I shouldn’t complain, but I did NOT expect this. Nothing like a delicious ice cream to brighten up the mood though, right?

I haven’t had ice cream in forever, and it’s mostly because I just stopped eating sweets. Not only do I prefer salty foods in general, I still am dealing with candida symptoms especially when I’m under a lot of stress. However, this matcha ice cream? It contains only clean, good-for-you ingredients that doesn’t give me any of the blood sugar symptoms or digestive issues. It’s just the gosh darn best!

3 Ingredient Matcha Ice Cream Paleo Vegan

I love the fact that this matcha ice cream literally takes 3 ingredients to make. And it tastes AMAZING. I first had matcha ice cream when I was visiting Seoul, Korea in the summer back in middle school. The thought of green tea for ice cream seemed a bit strange to me, but once I tasted it, I was obsessed. The slightly bitter and smooth taste of matcha was so perfect with the sweet creaminess added to it.

So ever since I found out I’m intolerant to dairy (which seems like bajillion years ago), I’ve been eyeing every matcha ice cream I’ve come across with sadness because it really is one of my favorite ice cream flavors. And the fact that I can now enjoy it at home SO EASILY just in time for the summer brings me so much joy!

3 Ingredient Matcha Ice Cream Paleo Vegan

If you are on the RESTART sugar detox, good news: You can still enjoy this recipe! Just use green-tipped bananas. It won’t be as sweet, but it’ll still satisfy your cravings wonderfully. You gotta enjoy SOME kind of a cold treat as the weather gets warmer, in my opinion. Not go make this matcha ice cream this weekend! If you love matcha, you’ll love it. I promise!

3 Ingredient Matcha Ice Cream Paleo Vegan

3 Ingredient Matcha Ice Cream Paleo Vegan

3 Ingredient Matcha Ice Cream Paleo Vegan

3-Ingredient Matcha Ice Cream (Paleo, Vegan)

Prep Time: 6 hours
Cook Time: 5 minutes
Total Time: 6 hours 5 minutes
Servings: 2 -3 servings
Author: Jean Choi
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Ingredients

  • 3 ripe bananas (or green-tipped, if on RESTART sugar detox)
  • 1/4 cup coconut cream
  • 1 tbsp matcha powder
  • Optional toppings: chocolate chips, whipped cream, sprinkles, nuts, etc.

Instructions

  1. Peel the bananas, slice them into 3-inch chunks, and freeze them in a freezer bag for at least 6 hours.
  2. Add matcha powder to coconut cream, and whisk until smooth and creamy. Chill in the refrigerator for at 2 hours until the mixture sets and hardens.
  3. Place the frozen bananas and the matcha/coconut cream mixture in a blender and blend until smooth and creamy.
  4. Serve immediately or store in the freezer until ready to eat.
  5. Sprinkle with your favorite toppings, if using!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

3-Ingredient Matcha Ice Cream (Paleo, Vegan, Whole30)