Coconut Shrimp

Coconut Shrimp: (serve over basil spinach)

  • 1 lb raw prawns (or shrimp) in shell
  • 1 (403 mL) can coconut milk
  • 1-2 cloves garlic, minced
  • 1 tsp ginger root, peeled and minced
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Wash prawns or shrimp, but do not shell them.
  2. Place prawns into a medium saucepan with coconut milk, garlic, ginger, salt, and pepper.
  3. Bring to a boil, stirring frequently.
  4. Reduce heat and simmer uncovered 15 minutes. Stir frequently.
  5. Remove from shells and serve warm.

Basil Spinach: 

  • 1 Tbs coconut oil
  • 1/2 yellow onion, diced
  • 2 medium tomatoes, diced
  • 4 handfuls of spinach
  • 1 package (several sprigs) fresh basil

Instructions

  1. Wash and prepare vegetables.
  2. Heat a small skillet over medium-high heat. Add coconut oil when hot.
  3. Add diced onions, and sauté until soft and translucent.  Add tomatoes and cook for another minute or two.
  4. Add spinach and basil to the pan and cook for one minute.
  5. Serve warm.
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One thought on “Coconut Shrimp

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