Prep: 20 mins

Cook: 10 mins

Yields: 4 servings

Perfect for a SIBO friendly special appetizer or entrée, crunchy prawns are coated in shredded coconut and paired with a zesty ruby grapefruit salad. Suitable for Phase 1 Semi Restricted on the SIBO Bi Phasic Diet.

Coconut Crumbed Prawns And Ruby Grapefruit Salad
Imperial
Metric

Ingredients

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    1 egg

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    1⁄2 cup shredded coconut

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    1⁄2 tsp salt

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    12 jumbo shrimp, shelled and deveined

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    1⁄2 cup coconut oil

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    4 handfuls watercress, washed

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    2 ruby grapefruit, cut into segments or slivers

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    2 tbs olive oil

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    2 tbs white wine vinegar

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    Salt and pepper to taste

Method

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    Break the egg into a bowl and beat until combined. Place the coconut and salt on a plate and mix thoroughly. Dip the shrimp in the egg, shake off excess, then dip in the coconut. Place on a clean plate. Repeat until all shrimp are covered.

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    Melt the coconut oil in a deep frying pan over medium-high heat. To test if the oil has come to temperature, dip a corner of a shrimp in the oil. If it sizzles, it is ready. Cook the shrimp in the oil until cooked through on both sides. Remove and drain on paper towel.

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    Place the watercress and grapefruit in a large bowl. In a small bowl, mix the olive oil and white wine vinegar together. Season with salt and pepper. Pour the dressing onto the salad and mix thoroughly.

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    To serve, divide the salad and grapefruit segments over four plates. Top with three shrimp on each plate.

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2 thoughts on “Coconut crumbed prawns with a ruby grapefruit salad”

    1. Hi Lorelei, you can always wet the prawns with water or a nut milk that you can tolerate and then attach the coconut to the prawns. It won’t be as sticky as egg is, but it’s an easy way of making an egg-free version.

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