You know that usual saying… an apple a day keeps the doctor away… well my saying is starting to go a little like… a salad a day keeps me feeling good all day. I just feel better when I have my salads but having the same salad over and over can get quite boring. Here a new salad variation I have made… coconut shrimp… sorry guys this shrimp isn’t like the shrimp you get at Joe’s Crab Shack or Red Lobster… I will admit though they are tasty but anything fried in conola and vegetable oil is no bueno. They have high levels of omega 6, which omega 6 is not horrible but you do have to keep a balance with a ratio of 1:1 omega 3 and omega 6. The bad news is most of the food we consume is high in omega 6. Omega 6 is easily oxidized with heat or light exposure which can cause all kinds of problems… read more about it in this interesting article “Why You Should NEVER Eat Vegetable Oil or Margarine” I much prefer cooking with coconut oil which has tons of benefits… that’s another article in it’s self! Anywho on to the recipe!
Bare with me! I don’t do measurements, I remind you.
This recipe is for a serving of 1
Hand full of small devained, detailed shrimp
3 tablespoon almond meal
3 tablespoons shredded coconut
2 tablespoons coconut oil
splash of coconut milk
Heat a pan on high medium heat. Add coconut oil.
Put the almond meal and shredded coconut in one bowl, you can add seasoning if you like… like curry or salt and pepper. Put the coconut milk and 1 egg in another bowl, then whisk.
Defrost your shrimp by putting them in a bowl of cool water. Once they are defrosted dry them off. Next dip them in the egg mixture and then in the almond meal and shredded coconut mixture.
Place in pan and cook for a couple minutes on high medium heat then turn down to medium heat. Cook till the coconut starts to slightly brown.
Place on a bed of greens and devour!