3Carb “Breaded” Shrimp

Ok, so this recipe is for 3Carb “breaded” shrimp, but you don’t have to use shrimp, you can use the peanut breading for making baked chicken, any kind of white fish, or whatever. It’s a fairly versatile way of making a breading that uses resistant starch instead of flour, and peanuts (you can use almonds if you’re trying to be more paleo – or rocks* if you’re really, really paleo).

Here’s the basic ingredients for the 3Carb breading:

1/3 cup 3Carb
3/4 teaspoon salt (if you prefer, garlic salt, onion salt, etc…can be substituted for a different flavor)
1/2 teaspoon cayenne pepper
1/2 cup dry roasted unsalted peanuts (or almonds)
2 large eggs

Obviously this is our breading. It’s good for about a pound and a half of shrimp, or about four-six chicken breasts, depending on size. If you’re making the shrimp:

Peel and de-vein each shrimp. Then, starting at top of the shrimp’s inward curve (below the tail, cut each more than halfway through toward the outward curve (do not cut shrimp completely in half). This is called butterflying. Butterfly each shrimp, then open them as if you were opening a book.

Put all of the dry ingredients in a blender (a bullet works as does food processor), and pulse on low until the you’re left with a regular flour consistency (i.e. all of the peanuts have been turned into powder).  Place the dry ingredients in a medium bowl.

Beat the eggs in another medium bowl until they’re frothy and consistent. Dip shrimp into the egg bowl, then press both sides into the dry ingredient until each shrimp is totally coated. Place on greased tray and bake for 8-12 minutes at 450 degrees (preheat the oven), or until firm all the way through. Here’s what the finished product should look like: