Crispy Baked Coconut Curry Shrimp
Serves 415 mins prep25 mins cook
Celebrate Fry Day with Crispy Baked Coconut Curry Shrimp and crunchy sprouted breaded Harissa chickpeas, complemented by a cilantro yogurt dip. Perfect for a busy week unwind, this dish offers a delightful fusion of flavors with easy prep and cooking methods.
0 servings
What you need
Instructions
1: Dip shrimp in a whisked egg. 2: Dip shrimp in the mixture of shredded coconut, curry powder, and salt. 3: Bake shrimp at 450°F for about 10 minutes on parchment paper. 4: Toss sprouted chickpeas in olive oil. 5: Dip chickpeas in the mixture of almond flour and harissa spice. 6: Bake chickpeas at 400°F for about 15 minutes until crispy. 7: For the sauce, mix Greek yogurt, chopped cilantro, minced garlic, lime juice, and coconut aminos. 8: Serve shrimp and chickpeas with greens, cauliflower rice, avocado, tomato, and cabbage.View original recipe