Hello Again! It has been months since I last logged in here. I found myself yet again experiencing extreme blogging burnout. Mostly from social media. It can be such a tough place, Instagram where I mainly share my post has been going through so many changes. Those changes have affected small accounts like mine. My content is not being seen, thereby affecting people coming to my blog. I really thought about if it was worth it now. Blogging seems easy but it’s really a lot of work. Alas, some great blogger friends encouraged me to return. Today I return with one of my favorite whole30 recipes. This delicious spicy shrimp twice baked can be made in the air fryer or oven. It can be a side or main dish. Serve veggies, more protein, or a salad
The great thing about potatoes is that can top them with a variety of toppings. The stuffing of this twice-baked potato is creamy with the use of coconut cream and nutritional yeast to give it a slight “cheese’ nutty flavor. Russet baking potatoes are a great choice because they are a bit more sturdy so it is easier to remove the innards or flesh without tearing the skin. They are often also large enough to be able to serve in halves.
Twice baked potatoes can be made ahead, then they can be refrigerated for up to three days in an air-tight container, heated, and topped with spicy shrimp when ready. They can also be frozen and baked when ready.
The sauce is reminiscent of Bonefish Grills Bang Bang sauce, made to be compliant with Whole30. It is sightly spicy from sriracha, creaminess from mayo, and a hint sweet from the coconut aminos. The shrimp has a light crispy coating from arrowroot or tapioca starch. It is lightly pan-fried in a tiny amount of olive oil, tossed with the sauce, and served atop the potatoes.
Skill-wise this is not a hard recipe to pull off. It does take some time but the result is deliciousness. This recipe even made it into the revised Whole30 Cookbook. In the spirit of keeping the post short, I’ll end it here. Test out this recipe, and please don’t forget to rate and comment.
- 3 extra large russet baking potatoes washed clean
- 1 tsp sea salt
- 2 tbsp nutritional yeast
- 3/4 cup coconut cream solids
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- olive oil to drizzle
- 1/2 cup + an additional 2 tbsp of whole30 compliant mayo like primal kitchen mayo
- 3 tbsp whoe30 compliant sriracha I love yellowbird sriracha
- 2 tbsp coconut aminos
- 1 tsp vinegar
- 1 tsp minced garlic
- 1/2 tsp dried parsley
- 1 1/4 lbs shrimp peeled, washed, and patted dry
- 1 1/2 tsp old bay seasoning
- 1 whole egg
- 1 tsp hot sauce
- 1 tsp water
- 3/4-1 cup tapioca or arrowroot starch
- compliant oil for frying
- Preheat oven to 400 degrees. Wash potatoes, pierce potato with a fork. Rub with olive oil, place directly on the oven rack, bake for 45 minutes to 1 hr.
- While baking the potatoes, make the sauce. Add all of the sauce ingredients together in a small mixing bowl. Mix well, cover and place in refrigerator till ready to use. If your sauce is too thick add a tiny bit of water.
- Remove potatoes from the oven and let cool until easy to handle. Cut the potatoes in half length-wise, and carefully scoop the flesh of the potato leaving a small perimeter inside the skin. Place the potato flesh into a medium mixing bowl. Mix in the coconut cream, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Mash with a potato masher until mostly smooth. Place shells on a rimmed baking sheet. Divide the mashed potatoes evenly among the potato skin, make sure to smooth the top. Place the potatoes back in the oven at 350 for 20 minutes. Remove from oven when done.
- Add the tapioca or arrowroot starch and old bay seasoning into a gallon zip loc bag, close and shake the bag. Now, Lightly whip egg, water, and hot sauce together in small bowel. Cut shrimp into smaller pieces and toss with egg mix. Cover bottom of a small skillet with 1/4 cup of olive oil on medium- high heat. Toss half the shrimp with tapioca or arrowroot starch, pan fry in oil 3 min on each side. Repeat with the rest of shrimp, add more oil if needed. Drain on paper towel for about 5 minutes.
- Place shrimp in a large bowl and toss with half the sauce. Divide shrimp evenly atop potatoes, drizzle with extra sauce and garnish with green onion. Serves 6 as aide dish, enjoy with grilled steak and veggies.