Coconut Jacket Shrimp


I’m usually not a huge fan of salads for dinner. But once something warm is added to the lot, I’m game. I know salads are usually perfect for those hot summer days, where you don’t feel like eating a big meal, but I believe this one also suits a sunny but slightly colder autumn evening. If you don’t do salads during any other season but summer it’s simple: lose the salad, keep the veggies and prepare with sautéed spinach (and maybe some rice?). But for all of you salad lovers out there – and I know my fellow healthy girls are part of that club – here is my coconut jacket shrimp salad recipe. {for those of you who are wondering where to find coconut flour, it isn’t all that hard. Your local health store/supermarket will definitely sell some and every Saturday and Sunday the Moroccan stand on the market will also sell you bucket loads of coconut flour. Great to add to your morning yoghurt too btw}

You’ll need (makes two servings, 420kcal pp)

  • 300g shrimp
  • 1 avocado
  • 1 egg white
  • 3 tsp coconut flour
  • Green asparagus (I used small ones for this recipe)
  • 1 avocado
  • Cherry tomatoes
  • 2 tsp Balsamic vinegar
  • 2 tsp olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper
  • Salad (rocket, plain, spinach,… mix it up!)


First of all crack your egg and only keep the egg white in a bowl. Now duck in your shrimp until they’re covered in egg white (I already added some pepper and salt in the egg white). Then cover a plate with your coconut flour and throw in the shrimp until they’re totally covered with a coconut jacket. Now preheat a pan with a tablespoon of coconut oil (or olive oil/butter) and add the shrimp. Make sure you don’t stir them roughly, they’ll lose the coconut jacket. Just flip them to the other side after two minutes and don’t move them around too much. Meanwhile I grilled the asparagus in a grill pan, but you could also cook them in salted water. I don’t know the exact asparagus-grill-timing. I just go with my gut feeling (or taste one :).) I you do want some timings: google is your friend!

Once your shrimp coconut crust looks crunchy and brown (about two minutes of baking on each side) your ready to go: Just add your salad, asparagus, cherry tomatoes and shrimp in a plate (I know, mine is a ‘pasta’ plate, but don’t care. I’ll ask Santa for some pretty salad bowls, promise ;)) and add half an avocado to each serving.  For your dressing mix together the olive oil, balsamic vinegar and mustard with some salt and pepper and sprinkle it on top of your salad. (much healthier than readymade supermarket salad dressings) aaaaaand DONE! Easy peasy lemon squeezy.

And no need to mention you can add extra cherry tomatoes, fruit, cucumber, nuts or seeds in there… Just throw it in and keep it healthy. 😉

Bon appetit!


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