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Bang Bang Shrimp - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1 pound Shrimp, Fresh
  • 2 tablespoons Arrowroot
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 12 fluid ounces Coconut Milk, Canned
  • 1 3/4 cups chop Red Chile, Dried
  • 3 tablespoons juice Lime
  • 2 1/4 teaspoons Vinegar
  • 2 1/4 teaspoons Coconut Aminos
  • 1/3 teaspoons Salt
  • 1/8 teaspoons Cayenne Pepper
  • 1 1/2 tablespoons Almond Butter
  • 1 tablespoon Apple Cider Vinegar

Serving Day Ingredients

  • 3 tablespoons Coconut Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces
  • 471 Calories
  • 34g Total Fat
  • 26g Sat Fat
  • 0g Trans Fat
  • 143mg Cholesterol
  • 906mg Sodium
  • 24g Total Carb
  • 7g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 19 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Rinse, drain and pat dry shrimp.
  2. Combine arrowroot, pepper and garlic powder in a bowl.
  3. Place shrimp in bags along with arrowroot mixture and shake to coat shrimp with mixture.
  4. Scoop solid parts(the cream) from the top of the chilled coconut milk can.
  5. Place the chopped chiles (along with the seeds) in a glass. Set aside.
  6. Heat the lime juice and vinegar in microwave for 30-60 seconds. Pour over the seeds and chile.
  7. Allow to steep for 1-2 minutes, until the liquid turns color.
  8. Add the coconut aminos, salt and cayenne.
  9. Blend until smooth.
  10. Mix with the coconut cream.
  11. Heat a large skillet over medium heat and add coconut oil.
  12. Fry shrimp for 1-2 minutes on each side then set aside.
  13. Coat the shrimp with the sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Rinse, drain and pat dry shrimp.
  2. Combine arrowroot, pepper and garlic powder in a bowl.
  3. Divide among indicated number of gallon freezer bags.
  4. Divide shrimp among bags and shake to coat shrimp with mixture.
  5. Scoop solid parts(the cream) from the top of the chilled coconut milk can.
  6. Divide among indicated number of quart freezer bags.
  7. Place the chopped chiles (along with the seeds) in a glass. Set aside.
  8. Heat the lime juice and vinegar in microwave for 30-60 seconds. Pour over the seeds and chile.
  9. Allow to steep for 1-2 minutes, until the liquid turns color.
  10. Add the coconut aminos, salt and cayenne.
  11. Blend until smooth.
  12. Divide among the bags with the coconut cream.
  13. Also divide almond butter and apple cider vinegar among cream bag.
  14. Place a sauce bag inside each shrimp bag, label and freeze.
  15. Also divide almond butter and apple cider vinegar among cream bag.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat a large skillet over medium heat and add coconut oil.
  3. Fry shrimp for 1-2 minutes on each side.
  4. Set aside.
  5. Warm sauce in a saucepan over low heat until slightly thin but not runny.
  6. Coat the shrimp with the sauce.

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