Ingredients
1/2 lbs. shrimp, peeled and deveined
1 cup gluten free all purpose flour
1 can unsweetened coconut milk
8 ounces shredded coconut
1 bag frozen cauliflower rice
1 bag frozen cauliflower rice with veggies
1 bunch green onion, chopped
Romain lettuce
1 tbsp. coconut aminos
Salt and pepper
1 tbsp. coconut oil
Directions
Cook the bag of frozen cauliflower rice with veggies on the stop top and add the extra bag of frozen cauliflower rice and cook on medium heat
Add coconut aminos, salt and pepper, and a handful of green onion and cover with lid until fully cooked and place on low
Place the flour, coconut milk, and coconut shreds in 3 separate bowls
Lightly coat each shrimp with flour
Dip into the coconut milk
Toss the shrimp with the shredded coconut
Place on a plate and put into fridge for 20 minutes
Add the coconut oil to the pan and cook on medium/high heat
Add the shrimp to the pan, flipping after 3-5 minutes, until both sides are golden brown
Place shrimp on a paper towel and set aside
Place as many romaine lettuce boats as you want onto a platter and fill with the cauliflower mixture
Top the coconut shrimp onto each boat
Sprinkle with extra green onion and a little coconut aminos for extra flavor
Enjoy!