Sunday, June 30, 2013
Coconut chlli lime shrimp and spicy bok choi
I've made this one about 5 times this week trying to get it right. I'm still not happy with the crispiness of the srhimp, but it still tastes damn good. Sorry it's got so many directions....
You will need:
1 pound peeled deveined and uncooked shrimp. I used frozen.
1 knob ginger
3 cloves garlic
1 fresh jalapeno pepper
1 teaspoon red chili flakes
3/4 cup almond flour
3/4 cup unsweetened shredded coconut
6 baby bok choi (the trick is to find small ones, the big ones like those pictured don't taste as good)
1 bunch of green onions
Thaw the shrimp and dry with paper towels. Put in a bowl and marinate with the juice of 2 limes. Preheat the oven to 400F. While the shrimp is marinating, mince the ginger, garlic, and jalapeno pepper. Slice the green onions into half inch cylinders. Wash the bok choi and cut off the stems such that all the leaves separate.
Once finished with the prep, drain the lime juice from the shrimp and add the almond flour and shredded coconut with a spoonful of coconut oil. Mix around and place in a shallow oven safe/broiler safe dish.
Put in the oven at 400F and immedately start the vegetables. Put a spoonful of coconut oil along with the minced ginger, garlic, jalapeno pepper and red chili flakes in a frying pan or wok. Heat on medium high for about 1-2 min, turn the heat down to medium and add the green onions followed by the bok choi. Cover and mix occasionally while watching the shrimp.
When the bok choi is done (~5 min) it will be soft and look like this:
At this point, turn on the broiler to make the shrimp crispy. When they are done, they will look something like this:
Plate and enjoy:
Will serve 4 normal people or two crossfitters