Whole30 Coconut Shrimp and Roast Veggies with Red Curry Sauce

Earlier this week I had bought sweetened flaked coconut to make coconut shrimp. But since I then decided to do the Whole30, that coconut was no longer an option. So instead I used the fine macaroon unsweetened coconut that I already had. These shrimp turned out great! And Tommy actually ate one! I think he would have happily eaten more, but since we're still trialing shrimp, he was only allowed one today. The picture doesn't do this dinner justice. 

I roasted up a big batch of veggies. I split all the veggies between two baking pans. It made a lot, so we'll also be eating these with eggs for breakfast this weekend. 

Whole30 Coconut Shrimp

12 oz large shrimp
1/4 cup tapioca starch
1/2 tsp salt
1/2 tsp smoked paprika
1/2 cup coconut milk
1 cup unsweetened fine shredded coconut, divided
2 tsp coconut flour, divided
3 Tbsp coconut oil

1. Peel the shrimp and remove the tails. Pat dry with paper towels.
2. Mix the tapioca starch, salt and paprika in a shallow bowl.
3. Pour the coconut milk into a small bowl.
4. Mix half of the coconut and coconut flour in a shallow bowl.
5. Working in small batches, coat the shrimp in tapioca starch. Then dip in the coconut milk. Shake off excess milk and coat with the coconut mixture. Set coated shrimp on a baking pan while you bread the remaining shrimp.
6. When you run out of the coconut mixture, add the remaining coconut and coconut flour. Doing this in two steps prevents the coconut from getting mushy before you're done breading all the shrimp.
7. Heat the coconut oil in a large skillet over medium heat. When the oil is hot, add the shrimp and cook several minutes on each side until the shrimp is cooked and the coconut is browned.

Roast Veggies

6 carrots, peeled and sliced
1 lb Brussels sprouts, cut into quarters
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
4 oz cremini mushrooms, quartered
1 large onion, chopped
2 sweet potatoes, peeled and cubed
6 Tbsp oil, divided
2 tsp black pepper, divided
1 tsp salt, divided

1. Preheat oven to 425°F.
2. Split the veggies between the two 9 x 13 baking pans. 
3. Add 3 Tbsp oil, 1 tsp black pepper and 1/2 tsp salt to each pan. Mix together.
4. Bake for 40 minutes, stirring twice.

Red Curry Sauce

1 can of coconut milk minus 1/2 cup
2 tsp red curry paste

1. Combine in a small saucepan. 
2. Bring to a boil, reduce heat and simmer until the sauce thickens a little. 
3. Pour over the Roast Veggies.