Thai Coconut Shrimp
Serves: 4
Cooking Time: 35 minutes
Ingredients:
Sauce-
1 cup chopped onion
1 cup-roasted red pepper (from jar) chopped
4 cloves garlic, minced
1 tsp. fresh ginger, minced
½ tsp. olive oil
3 tomatoes, chopped
1/3 cup unsweetened light coconut milk
¼ tsp. ground black pepper
1 ½ tsp. curry powder
1 tsp. sea salt (optional)
¼ cup parsley, chopped
6 basil leaves
Shrimp-
Olive oil cooking spray
7 tbsp. ground flaxseed meal
½ cup unsweetened light shredded coconut
½ tsp. ground black pepper
2 egg whites (about ¼ cup)
12 oz medium cooked shrimp
Instructions:
Preheat oven to 375. Prepare sauce; in a large non stick skillet on medium heat sauté onions, red pepper, garlic and ginger in oil for 3-5 minutes. Whirl tomatoes in blender or food processor until they are just a pure consistency. Add pureed tomatoes, coconut milk, black pepper, curry powder, salt and parsley to sautéed vegetables in skillet. Once sauce begins to boil, turn down hat and continue to cook on low for 15 minutes. Then tear basil and add to skillet.
Meanwhile, prepare coconut shrimp; spray nonstick baking pan with cooking spray. Divide flaxseed, coconut and black pepper equally between 2 bowls. Set aside one bowl. In another small bowl, add egg whites. Dip shrimp in egg whites and then roll in coconut mixture until well coated. Bake in preheated oven for 15 minutes. Check on shrimp at 10 minutes and remove if toughening. Remove pan from oven and let cool for 5 minutes. Serve with sauce.
