Fully Cooked-Simply reheat.
Prep: Thaw in Refrigerator Overnight
Cooking Method: Sauté in frying pan with oil of choice. We love using Coconut Oil. (Do not Microwave)
Additional Direction: When oil bubbles, place the shrimp in pan and saute lightly for 3-5 minutes on medium heat –add crushed black pepper, red chili pepper flakes and drizzle with fresh squeezed lemon juice, sauté until Shrimp is lightly browned
Serving Suggestion: Serve Coconut Breaded Shrimp over a small round of rice of your choice, we love Brown or Wild Rice and local, seasonal Vegetables.
Pairing: Also great as a Shrimp Taco with Avocado and Cilantro, pairs nicely with a crisp glass of Sauvignon Blanc or chilled Pilsner of your choice.
Ingredients: Water, konjac powder, pea starch, potato starch, coconut powder, rice flakes (from brown rice), canola oil, paprika, fenugreek, organic agave nectar, sea salt, turmeric, white pepper, alginate (from seaweed), calcium hydroxide.
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