Thursday, May 8, 2014

Coconut Shrimp and Chicken with Cauliflower Stir Fry

To Feed Two:
-3/4 lb shrimp
-1 chicken breast
-1 egg
-24 almonds, ground finely
-2 TB coconut flour
-3 to 4 TB shredded coconut
-1 cauliflower head
-1 zucchini, cubed
-1 green pepper, diced
-1/2 C onion
-Soy Sauce
-Asian seasonings of choice (I used a sweet ginger garlic blend, plus a little extra garlic and pepper)
-Salt and pepper to taste
-Coconut oil for frying

First of all, get the cauliflower boiling and cook until tender.  Whip the egg up with a little milk or water in one bowl, and combine the ground almonds, coconut, and coconut flour in a separate bowl.

Hit the chicken and shrimp with salt and pepper.

Pulse the cauliflower in the food processor until it is riced.  Start sauteeing the other diced veggies on low in a little coconut oil or EVOO with some salt, pepper, garlic, and other seasoning as desired.

Heat some more coconut oil on a little lower than medium, you will want at least a couple TB of oil in a large skillet.  Dredge the chicken and shrimp in the egg and then the coconut and almond mix.  Start frying the chicken first and cook until golden brown, adding the shrimp in when it is getting close to done.

Add the cauliflower rice to the veggies in the last 8-10 minutes of cooking.  Douse it with a tablespoon or so of soy sauce.

Serve it up and enjoy!

I remembered getting coconut chicken a long time ago at a Chinese place and have been wanting to make a somewhat healthier version of it.  There probably is no truly healthy fried anything, but a shallow fry in a skillet at least seems healthier to me than a deep fry.

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