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    Home ยป Recipes ยป Special Diet ยป Gluten Free

    Pecan Coconut Shrimp

    Published: May 29, 2014 ยท Updated: Apr 17, 2018 ยท Post may contain affiliate links

    Irresistible Pecan Coconut Shrimp with an easy-to-make spicy Chipotle Ketchup. The perfect combination of salty, sweet, and spicy

    Pecan Coconut Shrimp from Living Well Kitchen

    I've always been a pecan lover, even before I knew what a healthy fat was and that pecans were full of them.

    I can remember collecting pecans from the pecan tree in the yard at our river house as a child. We used to set up brown paper bags and made a game out of tossing the pecans into the bags. The fun part came when you got to crack open the pecans and eat them for snack. Clearly, I'm easily amused.

    As I got older, I realized that pecans were full of fat and a concentrated source of calories and that I probably should not eat them with the reckless abandon that I did as a child.

    [clickToTweet tweet="Irresistible Pecan Coconut #Shrimp with an easy-to-make spicy Chipotle Ketchup. The perfect combination of salty, sweet, and spicy" quote="Irresistible Pecan Coconut Shrimp with an easy-to-make spicy Chipotle Ketchup. The perfect combination of salty, sweet, and spicy"]

    Pecan Coconut Shrimp from Living Well Kitchen

    That didn't stop my love for them though.

    In fact, I almost always have shelled pecans in my freezer and for good reason.

    Pecans are an excellent source of manganese, a good source of copper, thiamine and fiber and are also high in flavonoids and phytosterols. One ounce of pecans (about 19 pecan halves or ยผ cup) is about 200 calories and has 20g fat, with the majority being monounsaturated (or more nourishing) fat.

    Pecan Coconut Shrimp from Living Well Kitchen

    I recently decided to use pecans as a breading for some shrimp, adding coconut flakes as well for tons of flavor. I find it easier to coat -- and have the coating stick -- if the coating is finer, so I like to process some of the coconut flakes with the pecans. Just make sure that you don't process the pecans into a nut butter.

    While these are super flavorful and delicious on their own, I made an easy Chipotle Ketchup for good measure. Just stir together ketchup, one minced chipotle pepper, and a little bit of honey. Do this before you start the shrimp so it has time to develop good flavor. The spicy and slightly sweet kick of the ketchup adds just the right amount of contrast to the irresistible shrimp.

    This recipe is shared on the Food & Nutrition Blog ~ Stone Soup.

    **Click here to read more and see the recipe***

    Meme

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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