Coconut Shrimp Salad

INGREDIENTS

Coconut Shrimp

• 2 Tablespoons of coconut flour (14 g)

• 1/2 cup of coconut flakes (32 g)

• 7oz of shrimp (196 g)

• coconut oil, for frying

• salt

• lime wedges, to serve

Salad

• Mixed greens

• Cucumber

• Cherry tomatoes

• Optional topping: Nutritional yeast

Dressing

• Olive oil

• Balsamic vinegar

DIRECTIONS

Coconut Shrimp Instructions:

• Combine the coconut flour and coconut in a bowl. Add the shrimp and press the coconut into the shrimp well.

• Heat oil for deep-frying the shrimp. Place a shrimp on a slotted spoon and place it in the oil. Fry for 1-2 minutes. Remove with the slotted spoon and place on a tray or plate lined with a paper towel.

• Serve warm, seasoned with salt, and a generous squeeze of lime.

Salad Instructions:

Combine 2 cups of Mixed Greens, ½ cup cucumber, ½ cherry tomatoes & add dressing

Dressing Instructions: 

Mix 2 tbsp of olive oil with 1 tsp sp balsamic vinegar 

Optional: for a cheese-like and nutritious kick on top of the salad, add 1 tbsp. of nutritional yeast!