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Coconut Flax Shrimp with Ginger Date Sauce
These coconut flax shrimps cook quickly in the air fryer and requires only a few ingredients to bring out their flavors. This is a meal that will honor your health & your tastebuds so be sure to add it to your growing meal plan.
Prep Time 25 mins
Cook Time 8 mins
Total Time 33 mins
Coconut Flax Shrimp
- 1 lb uncooked shrimp peeled and deveined
- 1/4 tsp Himalayan salt to taste
- 1/4 tsp fresh black pepper to taste
- egg white from 3-4 eggs would suffice
- 1/2 cup all-purposed flour
- 1 tbsp roasted milled flaxseed from CanMarFoods.com
- 1/2 cup sweetened shredded coconut
- 2 tbsp unsweetened coconut flakes Bob's Red Mill
- 1 tbsp extra virgin olive oil
Ginger Date Sauce
- 1 cup dates pitted
- 1 tbsp fresh ginger
- scotch bonnet to taste
- 1/4 tsp ketchup
- water
Coconut Flax Shrimp
clean, peel, and devein shrimp (clean with lemon juice & water)
add flour to one dish; egg whites to another dish; and shredded coconut, and coconut flakes to another dish
in the egg white dish add salt and black pepper and combine using a whisk
lightly oil Air Fryer tray
dip peeled, deveined shrimp in each dish and lay on Air Fryer tray
sprinkle roasted milled flaxseed over shrimps
Air Fry on 375 F for 5 mins on one side, then flip shrimps over and cook for another 3 mins
remove and enjoy with sauce!
Ginger date sauce
soak dates in enough water to cover the dates
reserve water from soaked dates
add dates and 1/2 cup of the reserved water from the soaked dates to Vitamix and pulse several times until the dates form into a paste (add 1 tbsp of water at a time as needed)
dice ginger finely and add to the date paste in Vitamix and pulse continuously
pour date paste and 1 tbsp of the reserved water into a skillet and cook on low heat
add ketchup, scotch bonnet and stir continuously so that the sauce does not stick to the skillet
remove from heat and serve with Coconut Flax Shrimp