Caribbean Coconut Shrimp

Source: cavegirlcuisine.net
Course: Dinner
Preperation time: 10min
Cooking Time: 25min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Pound Shrimp 15 15 1 1 1 1 81 81
6 Fresh Garlic Clove, Minced 0 0 1 1 0 0 7 7
1 To Taste Pepper 0 0 0 0 0 0 0 0
1/3 cup Fresh Cilantro, Chopped 0 0 0 0 0 0 0 0
1 8 Ounce Can Tomato Sauce(s) 2 2 12 12 0 0 63 63
3 Tablespoon(s) Coconut Flake(s) 0 0 1 1 2 2 20 20
14 Ounce(s) Coconut Milk(s) 2 2 5 5 24 24 228 228
1 Large Shallot(s), Minced 0 0 1 1 0 0 6 6
3 Stalk(s) Fresh Lemongrass 1 1 8 8 0 0 30 30
4 Tablespoon(s) Butter 0 0 0 0 12 12 102 102
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 21 30 39 537
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Instructions

  1. Pre-heat oven to 300 degrees.
  2. In a medium saucepan, heat butter, shallot and garlic until the shallots are tender and the butter is melted. Add tomato sauce. Stir slowly until blended allowing the tomato sauce to warm.
  3. Add coconut milk, lemongrass, cilantro and salt & pepper.
  4. Remove the shrimp tails and place the shrimp in an 8×8 dish. Pour coconut milk mixture over the shrimp. Cover dish.
  5. Cook covered for 25 minutes.
  6. While the dish is cooking, place coconut flakes in a small saucepan and heat on medium until browned/toasted. Set aside.
  7. Plate the shrimp dish in bowls and garnish with the toasted coconut.
  8. Enjoy!
Visit cavegirlcuisine.net for the full instructions.

Notes


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