In addition to being dark, rich, and delicious, these coconut flour brownies are also dairy-free, gluten-free, and better for you because they use coconut flour and coconut oil. I adore brownies with chocolate. I’m not sure if I prefer these warm from the oven or cooled the next day. Both approaches are very decadent!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 1 tablespoon olive oil
- 1 pound frozen fully cooked salad shrimp, thawed
- ¼ cup finely chopped fresh parsley
- salt and ground black pepper to taste
- ½ cup ketchup, or more as needed
- 2 tablespoons prepared horseradish, or more as needed
- ½ cup mayonnaise
- 3 tablespoons seasoned bread crumbs
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium-high heat. Saute shrimp in the hot oil with parsley, salt, and pepper until just heated through, 3 to 4 minutes.
- Mix ketchup and horseradish together in a bowl for cocktail sauce, adding more ketchup or horseradish to adjust spiciness. Stir in mayonnaise and mix well. Fold in cooked shrimp until well mixed. Pour into a small, shallow baking dish. Sprinkle bread crumbs evenly over the top of the mixture.
- Bake in the preheated oven until edges are bubbly, about 20 minutes.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 3 g |
| Sodium | 569 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |