SIBO friendly coconut crumbed prawns recipe

Christmas is a time for indulgence and enjoyment, how better to create that than with your appetiser? With a starter being a small plate dish you can use those more luxurious ingredients as you don't need lots to satisfy everyone. One of Rebecca's favourite things to treat herself and her family to on special occasions is prawns (or shrimp as they're also known), so she wanted to develop an appetiser around them for the SIBO Christmas eCookbook. After a little bit of kitchen magic this SIBO friendly coconut crumbed prawns recipe with a ruby grapefruit salad was perfected!SIBO

This dish certainly fits the bill for a special appetiser, it looks so pretty once it is plated up, almost too good to eat! Zingy ruby grapefruit provides not only that gorgeous colour but also a great contrast to the crunchy coconut crumbed prawns. It's a refreshing starter before the serious business of that Christmas main course begins.

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic produce featured in this recipe.  Click here to find out more about how they could deliver beautiful organic produce to your door.

SIBO friendly coconut crumbed prawns with a ruby grapefruit salad

Serves 4

Classification: Semi-restricted phase, gluten free, dairy free

Ingredients

1 egg

½ cup shredded coconut

½ tsp salt

12 king/jumbo prawns/shrimp, shelled and deveined

½ 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

Method

Break the egg into a bowl and beat until combined. Place the coconut and salt on a plate and mix thoroughly. Dip the prawns/shrimp in the egg, shake off excess, then dip in the coconut. Place on a clean plate. Repeat until all prawns/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 prawn in the oil. If it sizzles, it is ready. Cook the prawns 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 prawns/shrimp on each plate.

What will you be serving as an appetiser this Christmas?

We love seeing your creations in the kitchen. Don't forget to tag us with #CookingForSIBO or #TheHealthyGut so we can find your photos and videos. And we always love to hear what you think of our recipes.  If you enjoyed our SIBO friendly coconut crumbed prawns recipe, let us know in the comments below.