I’m finally, officially, committedly, doing another Whole30. A few things are a little different this time. One is that I’ve continued to eat breakfasts and occasional other meals in a “Whole30” style. I think already this has made the transition easier. I also am trying not to think “I’m on day 3!” or whatever day, because I really do want to make this a lifestyle change this time. No, I will not live a Whole30 life, but I do want to try to remain 85% or 90% grain and sugar free after this is over, since I believe those are the food groups that hurt me the most. So basically, I’m doing a Whole30 and trying not think about it too much.
However, this does mean I will continue to try new paleo recipes and share them with you here…
So, I made this recipe from Worthy Cooking, and it was good, but not GREAT. However, I think this is my fault…
These shrimp are seasoned, and then lightly dredged. The recipe calls for arrowroot or tapioca starch, but the only starch I had on hand was potato starch. I’m not sure if this really made a difference or not. However, I’m pretty sure the oil I used did. The recipe calls for ghee, coconut oil, or bacon fat. I had none of these on hand so used a little olive oil instead. I can see that this would probably have a lot more flavor if I had used any of the suggested fats. PLUS I don’t think I let the pan get quite hot enough, so when I laid the shrimp in, they soaked in some oil before they had a chance to really sear. Lessons learned, folks, LESSONS LEARNED.
But hey, it’s pretty hard to screw up shrimp. They still tasted pretty good, and I had them with a side of thinly sliced and baked sweet potato and some steamed broccoli. I ate a LOT of shrimp, so was quite satisfied 🙂
Happy Whole 30ing!!