Page 189 - 28_Days_of_Clean_Eating.sanet.cd

Coconut Shrimp with

Sesame Green Beans
Dairy-Free

Finally! Restaurant-style supremely delicious coconut shrimp you
can make at home and that are good for you! The egg white foam
creates the perfect dipping substance and makes the coconut crust
extra crispy.
Cooking Tip: These shrimp can also be baked instead of pan-fried.
While a 400°F oven preheats, place a coconut oil–coated baking
sheet in the oven. When the pan is hot, place the coated shrimp
on the pan. Bake for 2 minutes, and then turn shrimp and bake for
3 minutes more.

For the shrimp: For the green beans:
1½ pounds peeled and 1 (16-ounce) package frozen
deveined large shrimp green beans
½ teaspoon salt 1 tablespoon dark (toasted)
¼ cup 100% whole-wheat sesame oil
pastry flour 1 tablespoon tamari or
2 cups unsweetened coconut aminos
shredded coconut 1 tablespoon toasted
3 egg whites sesame seeds
3 tablespoons coconut oil
½ cup Honey-Mustard Dipping
Sauce (page 289)
1 teaspoon curry powder
To make the shrimp:
1. Sprinkle the shrimp with salt. Place the flour in a shallow dish;
place the coconut in a separate shallow dish.
2. In a medium bowl, beat the egg whites until soft peaks form.
Dredge the shrimp in the flour, shaking of the excess. Dip the
shrimp in the egg whites, and then in coconut, pressing to adhere.

188 28 Days of Clean Eating