I call these gluten-free 'Christmas shrimp' because all those gorgeous flavors that mean Christmas to me! 


  • 12 large green shrimp (prawns), peeled and deveined

  • 55 g (2 oz) coconut flour

  • sea salt and freshly ground black pepper

  • 1 large ruby red grapefruit

  • 70 g (21/2 oz) currants

  • 2 tbsp maple syrup

  • 1 tsp ground wattle seed

  • 2 tbsp olive oil


  • 1.

    Preheat oven to 180ºC (300ºF). Place the shrimp in a plastic freezer bag. Add the coconut flour and shake to coat then season with salt and pepper.

  • 2.

    Slice the grapefruit into 8–10 slices on the left to right. Place the slices in a medium baking tray to almost cover the base.

  • 3.

    Sprinkle your currants over the grapefruit and then drizzle your maple syrup liberally to cover the base ingredients.

  • 4.

    Place the shrimp over the grapefruit and currants but not on top of each other. Sprinkle with the wattle seed and olive oil and bake for 20–25 minutes or until the heads and tails are completely cooked. Cool for 3–5 minutes, then serve.


This recipe appeared in 'The Power of Flour' (New Holland Publishers, RRP $35) available at all good bookstores or online at

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