Diet Type: Dairy free, Gluten free, Grain free, Phase 1 Semi Restricted, Phase 2 Reduce and Repair
Cooking Time: Under 30 minutes
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.
- 1 egg
- 1⁄2 cup shredded coconut
- 1⁄2 tsp salt
- 12 jumbo shrimp, shelled and deveined
- 1⁄2 cup coconut oil
- 4 handfuls watercress, washed
- 2 ruby grapefruit, cut into segments or slivers
- 2 tbs olive oil
- 2 tbs white wine vinegar
- Salt and pepper to taste
- 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.
- 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.
- 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.
- To serve, divide the salad and grapefruit segments over four plates. Top with three shrimp on each plate.
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