Saturday, July 27, 2013

Coconut Shrimp and Eggplant/Zucchini Mix

Prep time: 5-10min
Cook time: 10min

16oz raw, wild shrimp deveined
Coconut Oil
Coconut Flour
Unsweetened Coconut Shreds
*Blackening Seasoning

Place a couple Tablespoons of Coconut Oil in non-stick frying pan and heat. Once hot, throw in defrosted shrimp and coat with oil. Then immediately sprinkle coconut flour and coconut shreds and blackening seasoning to cover shrimp. Let brown til crispy and flip as needed. YUM!

I also cook up some veggies to go along with it. My favorite frozen veggies for a quick meal are Trader Joe's Grilled Eggplant and Zucchini.

Blackening Seasoning Recipe:
2 teaspoons ground paprika
4 teaspoons dried leaf thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground cayenne pepper, or to your taste
1 teaspoon dried leaf oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground nutmeg

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