We’ve been traveling and couldn’t find a proper nonstick pan where we’re staying (and trying to cook coated shrimp in a regular pan is a battle we weren’t willing to fight) so we cooked these bad boys in the oven. It actually is way easier and ended up being just as tasty! Dip the shrimp (by holding the tails) in an egg and milk mixture (whisked together), dredge in Coconut Curry Nut Crumbs and place on a baking sheet. We lined our baking sheet with foil (for easy clean up) and rubbed it with olive oil so the shrimp won’t stick! We melted some butter and olive oil and drizzled over the shrimp then baked in a 425 degrees oven for about 15 minutes. For the rice...use coconut milk instead of water following regular instructions on rice packaging. Cook for the allotted time without lifting the lid! Add crushed pecans, butter, coconut flakes, and some salt and pepper once cooked. Enjoy!
Start by slicing your peppers and onions extremely thin and place them on a baking sheet. Salt and pepper them and drizzle a smidge of olive oil and roast for approx 20 minutes at 350 degrees.
Take your chicken breasts and pound them thin. Do not skip this step...we want the chicken to be tender :) In a small bowl whisk together almond milk and egg. Dip chicken in egg mixture, then fully coat with Nut Crumbs. Place breasts on baking sheet and bake for 15 minutes (just under done, because they will be cooked again.)
Once chicken rests, slice in small pieces and mix together with pepper and onions in a large bowl. Add the entire jar of duck sauce and drained pineapple sauce to the bowl and mix gently. Place yumminess in a large baking dish and bake at 350 degrees until hot and bubbly (about 30 min.) Serve over rice, coconut rice, cauliflower mash or anything that will soak up the yummy sauce and enjoy!
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