Crunchy Coconut Shrimp with Asparagus Cream Sauce and Carrot and Zoodle “Pasta” (Whole Life Challenge/Whole 30/Paleo/Primal)


  • 1 pound of uncooked shrimp (deveined and tails removed)
  • Almond Flour
  • 3 small zucchinis julienned
  • 3 small carrots julienned
  • 8 stalks of asparagus (chopped into bite size pieces)
  • 2 eggs (yolks and whites separated)
  • Coconut Oil and Olive Oil
  • 1 can full fat coconut milk
  • Shredded unsweetened coconut flakes
  • 1 tsp of minced garlic


  1. Separate egg whites in a bowl and a station for almond flour and shredded coconut. (I just used paper plates so I could throw them away)
  2. Dip each shrimp in almond flour, then egg white mixture, and then the shredded coconut. Put each shrimp in a fry pan with coconut oil. Be careful not to burn or toast too lightly. You want them to be crispy and brown. When done, put on a plate and set aside.
  3. Using the same pan (leave the toasted coconut scraps in there), add your two egg yolks beaten, the asparagus and the garlic. Saute for 1 minute then add the coconut milk. Stir until thick. 
  4. Add your julienned carrots and zucchini to another saute pan with olive oil, salt and pepper. Saute until soft. 
  5. Add your “pasta” mixture to a plate, top with crunchy coconut shrimp, and top with your asparagus cream sauce.
  6. Serve hot!


Enjoy 🙂


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