Creamy Keto Coconut Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1/2 cup Great Value Heavy Whipping Cream1 cup great value organic unsweetened coconut flakes (by FITNESSQUEEN2B) 16 oz Shrimp, cooked 1 tsp Almond Extract 1 tsp Apple Cider Vinegar, Bragg's Organic 1 tsp Coconut Extract1/2 tsp Vanilla Extract 1 tbsp Swerve All Natural Sweetener3 cups frozen broccoli florets, cooked1 tbsp Olive Oil
1. add olive oil to pan over med. high heat. Add shrimp and cook 2-3 minutes, add almond extract and apple cider vinegar. Cook 1 more minute.
2. remove shrimp from pan.
3. add coconut milk, heavy cream, and Swerve. Cook until reduced by about half. About 5 minutes.
4. Add back shrimp and add coconut extract and vanilla extract. Cook 1-2 minutes longer.
5 Remove from heat. Add in cooked broccoli.
6. Before serving top with unsweetened coconut flakes.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SPUNDIFEROUS.
2. remove shrimp from pan.
3. add coconut milk, heavy cream, and Swerve. Cook until reduced by about half. About 5 minutes.
4. Add back shrimp and add coconut extract and vanilla extract. Cook 1-2 minutes longer.
5 Remove from heat. Add in cooked broccoli.
6. Before serving top with unsweetened coconut flakes.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SPUNDIFEROUS.
Nutritional Info Amount Per Serving
- Calories: 274.5
- Total Fat: 20.0 g
- Cholesterol: 130.5 mg
- Sodium: 148.2 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 5.5 g
- Protein: 14.5 g
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