Get Your Ocean On: Bacon Shrimp Baked Oysters Recipe and More

I will give you all 3 clues and ONE GUESS as to what this week is….

Clue #1 : The title of this post

Clue #2 : It is my favorite week of the entire year

Clue #3 : It’s star is big and terrifying and f**kin badass



Do you have something that both scares the freakin crap out of you and absolutely mesmerizes you at the same exact time?

That’s how I feel about sharks. They are gorgeously horrifying predators. As a lover of the ocean I am drawn to these creatures that lurk in the depth of the sea. I am also an avid eater of seafood; fish and shellfish alike. The amount of love I have for the tastiness of fishes makes me feel like a human shark haha. So in celebration of the beginning of the most wonderful week of the year, I decided to try my hand at some very new and very fun ocean themed recipes! Lucky for you they were all amazing and I love you all so much I decided I would share them with you!

Part 1

“Ocean Water”


This was the biggest indulgence of the meal… Begin with equal parts very chilled chardonnay and carbonated water. I used and apple-peach mixture in my soda stream for the juice of my drink this time. However, a drop of apple juice and peach nectar work just as perfectly. Add in one teeny tiny drop of blue food coloring and, if you so desire, a couple fishes… AND THERE YOU HAVE IT! Ocean water 🙂

Part 2

The meat of the meal… Bacon Shrimp Baked Oysters


Bacon Shrimp Baked Oysters

  • Servings: 2-4
  • Difficulty: hard
  • Print


  • One dozen fresh oysters
  • 15 cooked, peeled, deveined shrimp
  • 1/4 cup gluten free bread crumbs
  • 1 shallot
  • 4 cloves garlic
  • 1 strip of bacon
  • Juice of 1/2 lemon
  • 3 teaspoons grated parmesan cheese


1. Mince shallot and garlic cloves as small as possible and place together in mixing bowl.
2. Clean and shuck oysters; pouring both the meat and the juice into a separate bowl.
3. Chop shrimp, bacon, and oyster meat into small pieces and mix with shallot and garlic.
4. Add in bread crumbs and parmesan cheese and mix.
5. Pour in oyster juice and lemon juice and mix.
6. Wash 10-12 half shells thoroughly and place on a baking sheet.
7. Spoon mixture into shells. Cook at 350 degrees for 25 minutes or until cook through and crisp on top.


Part 3

Paleo Shark Fin Cupcakes 😀


Here I combined a little bit of recipe book with a little bit of innovation. For the frosting I used Danielle Walker’s vanilla frosting recipe from her original Against All Grain and just added some blue food coloring. For the cupcake I re-invented a recipe I saw in another gluten free book and just gave it some extra umph and little bit of Kaitlyn 😉



For the fins I simply melted one cup of white chocolate chips in the microwave for 1 minute, designed the fin shapes on a greased cutting board, and refrigerated until ready to decorate.


Re-vamped Coco Cupcakes

  • Servings: 6 cupcakes
  • Difficulty: easy
  • Print


  • 1/2 cup black beans
  • 1/2 cup cacao powder
  • 1/4 cup coconut oil
  • 2 tablespoons Flavor God chocolate donut seasoning
  • 2 eggs
  • 1/2 cup organic coconut sugar


1. Blend black beans and coconut oil in food processor until smooth.
2. Add in cacao powder and chocolate donut seasoning and blend until thickened.
3. Combine eggs and coconut sugar and blend until combined fully.
4. Spoon into pan.
5. Bake on 350 degrees for 30 minutes.


Ultimately tonight’s ocean night was amazingly mouth-watering and a win all around. I wish you all a very great Shark Week and all the most delicious food from the deep blue. 🙂



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