COCONUT SHRIMP SPRING ROLLS WITH STRAWBERRY-AVOCADO condiment AND CREAMY ALMOND BUTTER DIPPING SAUCE

INGREDIENTS

• STRAWBERRY-AVOCADO condiment
• 2 cups cut contemporary strawberry
• 1 cup cut avocado
• 1/4 cup Spanish onion, chopped
• 1/2 tiny jalapeno, chopped
• 1 cup cut contemporary cilantro
• 1 Tbsp. extra-virgin oil
• zest one lime
• juice one lime
• COCONUT SHRIMP
• 1 lb. 31-40 raw shrimp, in the raw with tail off and deveined
• 1/2 cup oil dressing
• 1 tsp. onion powder
• 1 tsp. ground mustard
• 1/4 tsp. ground pepper
• 1 cup fine cut nonsweet coconut (I used this whole and located it at Whole Foods)
• 20 tiny butter lettuce leaves
• 20 egg roll wrappers
• coconut oil for cooking
• ALMOND BUTTER DIPPING SAUCE
• 5 Tbsp. almond butter (peanut butter is an alternate for non-paleo)
• 4 Tbsp. hot water
• 1 Tbsp. raw coconut aminos (soy sauce is an alternate for non-paleo)
• 1 Tbsp. rice vinegar
• chopped raw almonds, optional

INSTRUCTIONS

• STRAWBERRY-AVOCADO condiment
• Combine all ingredients in an exceedingly medium bowl; toss gently.
• COCONUT SHRIMP
• In a medium bowl, mix dressing, onion powder, ground mustard and pepper. Coat shrimp in dressing mixture; add coconut to a separate bowl and coat shrimp few items at a time within the coconut.
• In a massive cooking pan over medium heat, fry the shrimp till gently golden, a pair of minutes per every side; put aside.
• Prepare rice wrappers in keeping with package directions. within the middle of the wrapper, layer butter lettuce leaf, 2 items of shrimp, and 1 Tbsp. of strawberry-avocado condiment. Fold over all-time low and sides and roll wrapper upwards to make a roll form. Continue rolling with the remainder of the lettuce, shrimp, and salsa. Makes close to twenty eggrolls however perhaps a bit less or additional reckoning on your shrimp count.
• ALMOND BUTTER DIPPING SAUCE
• Combine all ingredients, except raw almonds till throughly mixed. Sprinkle raw almonds on prime.
• Serve like a shot.

NOTES

To make this Whole30, load butter lettuce leaves with shrimp, salsa, and drizzle with almond butter dipping sauce and you have got a shrimp lettuce wrap rather than a spring roll!

Reference : littlebroken

Share this post