Coconut Shrimp Lettuce Wraps

Monday, August 1, 2016

serves 4

What You Need
Chili Lime Coleslaw
1/2 head of green cabbage, shredded
1/2 cup mayo or greek yogurt
2 TBS lime juice
1 TSP chili powder
Salt, to taste
Pepper, to taste

Mango Papaya Salsa
1 medium papaya, peeled, seeded, and diced
3 medium mangos, peeled, pitted, and diced
1/2 red onion, diced
1 bunch cilantro, chopped
2 TBS lime juice
Salt, to taste

Coconut Shrimp
1 lb shrimp, peeled and deveined
1 egg
1 TBS tapioca starch 
1 cup unsweetened, shredded coconut
2 TBS coconut flour
Salt, to taste
1/4 TSP paprika
3 TBS coconut oil

Additional 
Lettuce wrap
Cilantro, chopped

Directions
Chili Lime Coleslaw
1. In a medium sized bowl, combine the mayo, lime juice, chili powder, and salt. Add in the shredded cabbage and toss to coat. Place in fridge. 

Mango Papaya Salsa
1. Add all the ingredients into a small to medium sized bowl. Stir to combine and season with salt. Place in fridge. 

Coconut Shrimp
1. In a small bowl combine the coconut, coconut flour, salt, and paprika. In a separate small bowl, whisk the egg and then add in the tapioca starch. 
2. In a large skillet, heat the coconut oil over medium heat. 
3. Individually, dunk the shrimp into the egg mixture and then shake off the excess. Next, coat the shrimp in the coconut mixture, making sure to cover it well. Add to the pan and continue with remaining shrimp.
4. Let the shrimp cook for about 2-3 minutes per side, adding more coconut oil if needed. Once cooked, transfer to a paper towel lined plate and keep warm. 

Assembly 
1. Using a lettuce wrap, add the coleslaw, then the shrimp, and top with salsa. Add additional cilantro on top if desired. Enjoy!

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