This recipe will take you to the Carribbean. Turn up some calypso or reggae and enjoy making these yummy coconut shrimp! The outer coconut crispy coating is a total treat and then we've put together a nutrient packed Thai inspired sauce to use as a dip or a sauce. It's a match made in food (or belly) heaven! Work to chop and prep all your ingredients for sauce before starting it to starting it up. We call for a blender or using your immersion blender for it. If you want your sauce thinner, you can always add in a little water to water it out or enjoy it thick as a dip like our photo.
| Prep Time | 40 minutes |
| Cook Time | 15-20 minutes |
| Servings |
people
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Ingredients
- 1 Lb shrimp look for large, cooked, tails removed
- 3 Cloves garlic minced
- 2 1/2 Tbsp ginger root fresh, minced
- 1 15 Ounce Can coconut milk canned, full fat
- 2 tsp coconut sugar
- 2 tsp lime juice
- 1/2 tsp salt kosher
- 1/2 tsp black pepper
- red pepper flakes to taste
- 1 Bunch dinosaur kale chopped
- 1 Cup spinach fresh
- 1/4 Cup basil fresh, dried will work in a pinch (use 2 Tbsp)
- 1 Cup almond flour almond meal would also work
- 1 Cup shredded unsweetened coconut
- 2 eggs egg whites only
Ingredients
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Instructions
SHRIMP
- Pre-heat oven to 425°F.
- You will be dipping the cooked shrimp into three different shallow bowls to coat them with the coconut. To prepare, pour the almond meal, whisked egg whites, and coconut in separate bowls.
- Drag the shrimp through the almond meal first, then dip in the egg white, and lastly roll in the coconut flakes. Using larger shrimp is better so there will be less manual labor and time on this step, if you are using smaller shrimp, this will be a bit time consuming (but still delicious!).
- Place coconut shrimp on parchment paper on a cooking tray and season lightly with salt and pepper, to taste.
- Bake for 10-15 minutes, or until shrimp coating turns a nice golden shade.
SAUCE
- While the shrimp bake, heat up the oil in a large saucepan over medium heat (make sure it's not too hot so the garlic doesn't burn), and add the garlic and ginger. Saute 3-5 minutes until fragrant.
- Add your coconut milk, coconut sugar, lemon, salt, pepper, and red pepper flakes (optional), bringing to a simmer over medium heat.
- Drop in the greens, turn the heat to low and simmer (covered) until the greens have wilted – about 5 min. (The greens will soak up a lot of the liquid, do not worry, next step will be to puree the cooked greens into a creamy sauce.)
- Carefully put sauce in a blender, or pour into a container for your immersion blender and use immersion blender. Add basil and blend until creamy. Serve with coconut shrimp, over quinoa/shiitake noodles/zucchini noodles/bed of choice.
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