You will need…
- 1 Ibs. raw shrimp (peeled and deveined)
- shredded coconut flakes (sweetened or unsweetened)
- Arrow root or corn starch (optional)
- 1 egg, scrambled
- 1 stalk asparagus
- 1 Tbsp. avocado oil
- sea salt
Directions:
Asparagus: Trim ends off asparagus and then place on a baking sheet. Drizzle with avocado oil and add a few dashes of sea salt. Place in the oven at 350 F for about 25-30 minutes or until cooked to your liking (make asparagus first because it takes a little longer than shrimp in the oven.)
Shrimp: Place egg, coconut flakes and optional starch in separate bowls. Pat shrimp dry with a paper towel. Dip shrimp in starch first (if using, although you can skip this to make even lower carb), then egg, then coconut flakes and place on a baking sheet with parchment paper. Bake shrimp in the oven at 350 F for about 15 minutes.
Note if you use starch and sweetened coconut flakes count as your carb for the meal. No need to measure these just place in a bowl and use what’s needed.
