Make sure your shrimp are peeled, de-veined and clean! Make an egg and almond milk binding concoction with a few eggs and a splash of almond milk. Take the raw shrimp and dunk in the egg mixture then dredge in Nut Crumbs.
Heat up coconut oil in skillet. (You can substitute with the oil of your liking.) Once oil is hot, place Nut Crumbed shrimp in the pan. Cook a few minutes then flip the shrimp over to cook the other side. Make sure oil temp stays between medium and high for the best results. Once shrimp are cooked on both sides, place on cooling rack (or paper towels.)
Mix up some guacamole to serve on the side. Take your avocados and mash them up with some chopped white onion, a garlic clove or two, chopped tomato, and s&p.
Lay out your butter lettuce and top with the fried shrimp. A dallup of the Majestic Garlic spread adds an extra zing to these beauties. Top with some chopped green onion and enjoy...without the guilt.
Need a margarita to get your #tacotuesday on? Mix some tequila, agave nector, fresh squeezed limes, and a splash of sparking water together and pour.
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!
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