Calling call shrimp lovers! Ready for a quick weekday dinner? This meal you can cook and place on a salad, a bed of rice, fried cauliflower rice or just pair it with some yummy veggies.
Almost like a fish and chips feel so even make some homemade fries to go alongside for a real crowd-pleaser. When getting shrimp make sure to get a good quality shrimp.
Shrimp is a great source of protein, high in vitamins, minerals and rich source of omega-3 fatty acids and antioxidants. Great for brain health & heart health!
Ingredients Serve 4
- 1/4 cup tapioca Flour or arrowroot Flour
- 1/4 cup coconut Flour
- 2/3 cup Unsweetened Shredded Coconut
- 2 Lime (zested)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup organic Coconut Milk (full fat, from the can)
- 1 lb shrimp (peeled, deveined, tail attached)
- 1 tbsp coconut Oil
- 1/2 cup cilantro (finely chopped, for topping)
Directions
- In a small bowl, add the tapioca flour. In another bowl add the coconut flour, shredded coconut, salt, pepper and lime zest. Mix well to combine. In a small bowl, add the coconut milk.
- One by one, dip the shrimp in the tapioca or arrowroot flour and shake off any excess. Then dip in the coconut milk, shaking off any excess. Then dip in the shredded coconut mixture. Place on a plate and repeat until all of the shrimp are done.
- Heat a skillet over medium heat and add the coconut oil. Add each shrimp to the pan and cook for 3 to 4 minutes per side. Divide onto plates and top with cilantro.
Here’s to WHOLE Living!
Wendy
