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Baked Sweet and Spicy Coconut Shrimp with Seared Bok Choy

Samantha Serpe

Chances are that you've ordered coconut shrimp at a restaurant, if not once, but numerous times. Those delicious sweet, salty and crispy shrimp were probably fried and contained more sugar in one serving than you should have the whole day. Now don't get sad because we have a great alternative for you that you can make into an entire meal. Our coconut shrimp is baked, yet still crispy and when you add the sweet and spicy sauce it's a match made in healthy food heaven. We paired the shrimp with Thai purple rice and seared bok choy, which are all filled with the nutrients. 

Purple rice is high in protein and iron, loaded with fiber, and a host of anti-inflammatory properties. It contains 18 amino acids, copper, iron, zinc, carotene, anthocyanin, and several important vitamins including vitamin E and K. A half of a cup of cooked Purple rice contains 8.5 grams of protein, iron, zero zinc and 4.9 grams of fiber per ounce. Studies have shown that purple rice has more than antioxidants than blueberries and has amazing anti-aging properties. We found our purple rice at our local Whole Foods Market and love Alter Ego Thai Stick Purple Rice. So we suggest trying this substitute for your usual brown rice for the nutrient dense purple rice.

With every meal, we like to include some sort of vegetable and we found seared baby bok choy to be a perfect fit. If you haven't heard of bok choy, it is a type of Chinese cabbage that is a deep green leafy vegetable, resembling Romaine lettuce on top and celery on the bottom. It has been cultivated in China for centuries and has a large role in their cuisine and traditional medicine. One cup has just 9 calories and barely a trace of fat, yet delivers protein, dietary fiber and almost all the essential vitamins and minerals. It contains a wealth of vitamins C, A, and K, and is an excellent source of calcium, magnesium, potassium, manganese, and iron.

Now you can have one of your restaurant favorites in the comfort of your home knowing you are still staying on track with your healthy lifestyle. This recipe was a hit with our families and we know you will love it too!

Servings: 2

Ingredients:

For the Shrimp:

1/2 cup Thai sticky purple rice (or any rice of your choosing)

1/2 pound peeled, deveined, and tail off wild caught shrimp

1/2 cup almond flour

1/2 cup unsweetened shredded coconut

1 egg

Salt and pepper to taste

For the Sweet and Spicy Sauce:

1/4 cup raw honey

1 tbs. of lemon zest

1/4 tsp. cayenne pepper

Juice from 1/2 of a lemon

For the Bok Choy:

2 heads baby bok choy

2-3 tbs. sesame oil

2-3 tbs. liquid aminos

1 tsp. sesame seeds

Instructions:

1.) Preheat oven to 400 degrees Fahrenheit. Cook rice according to packaging.

2.) Place almond flour, shredded coconut and egg into three separate bowls. Add a tablespoon of water to the egg and beat egg. Pat shrimp dry.

3.)  Place a drying rack on top of a cookie sheet. Spray drying rack with coconut cooking spray (or whatever you have in your pantry). Dip a few shrimps at a time in the egg bath then almond flour and finally the shredded coconut. Place coated shrimp on top of the drying rack. Repeat until all shrimp are coated in egg, almond flour and shredded coconut. Salt and pepper shrimp and spray with coconut cooking spray. 

4.) Place shrimp into the oven and cook for 15-20 minutes, flipping them half way through. Once done, turn oven to a broil and broil shrimp for 2-3 minutes or until golden brown (making sure to keep an eye on them as they can burn easily).

5.) As the shrimp cook start to make the sweet and spicy sauce. Place all sauce ingredients into a small sauce pan. Stir together and bring to a light boil. Reduce to a simmer as you prepare the bok choy.

6.) To pan sear the bok choy, first cut the very ends off the bottom, then cut them horizontally. Take a sauté pan and heat the oil over medium-high heat. You want the pan hot enough that if you place a drop of water in the pan it will sizzle. Now you are ready, place the bok coy cut side down and sear for 2-3 minutes. Add the liquid aminos and give the pan a good shake or two. Cook until the bok choy is tender and most of the sauce evaporates. Then top with sesame seeds.

7.) Place cooked rice on plate and top with shrimp. Drizzle warm sauce on top of the shrimp to your liking. Add seared bok chop, serve and enjoy!