Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 6
Ingredients:
• 1 ½ cups shredded unsweetened coconut
• 2 large eggs
• Salt and pepper
• 1 ½ pounds large shrimp, peeled and deveined
• ½ cup canned coconut milk
• 1-pound asparagus, cut into 2-inch pieces
Directions:
1. Pour the coconut onto a shallow platter. Beat the eggs in a bowl with a little salt and pepper. Dip the shrimp into the egg first, then dredge with coconut.
2. Heat up coconut oil over medium-high heat in a large skillet. Add the shrimp and fry over each side for 1 to 2 minutes until browned.
3. Remove the paper towels from the shrimp and heat the skillet again. Remove the asparagus and sauté to tender-crisp with salt and pepper, then serve with the shrimp.
Nutrition:
535 Calories
38g Fats
16g Protein
3g Carbohydrates
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