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Pomegranate Coconut Shrimp
Ahoy shrimp lovers! You'll flip over this sweet crispy breaded shrimp that's perfect for anyone on a gluten free diet. The hint of heat comes from the cayenne in the sauce, but if you like it spicier add 1/4 teaspoon of ground cayenne to the crumb mixture
1/2 cup Skinny Chef Superfood Sauce, Pomegranate Cayenne Superfood Sauce plus more for drizzling
1 pound medium shrimp, shelled, tails removed
1 1/2 cup sweetened, shredded coconut
1/2 cup old fashioned oats
1/4 cup ground flax seed
6 cups baby spinach or dandelion greens
1 tablespoon olive oil
Place the Pomegranate Cayenne Sauce in a shallow bowl. Place the coconut, oats and flax in a food processor and process until fine crumbs form. Transfer to a plate.
Set out four plates. Place 1 1/2 cups of the baby spinach or dandelion greens on each plate.
Dip each shrimp in the Pomegranate Cayenne Sauce and then press into the coconut crumb mixture to coat on all sides. Transfer to a large plate and refrigerate for 30 minutes. Coat a large skillet with the cooking spray. Place over medium heat and add the olive oil. Warm for 30 seconds and add the shrimp. Cook 4 to 5 minutes, turning once or twice, until the shrimp is cooked through. Transfer to the plates with the spinach or dandelion greens and drizzle with more Pomegranate Cayenne sauce. Serve immediately.
Nutritional Stats Per Serving
4 ounces shrimp and greens: 346 calories, 42 g protein, 13 g carbohydrates, 12 g fat (4 g saturated), 199 mg cholesterol, 4 g fiber, 809 mg sodium.