These island-inspired vegan coconut shrimp pack an irresistible crunch in every bite! For a lighter twist, try making them in your air fryer.
1 Box of Mind Blown Coconut Shrimp
1 C of brown rice
1 large carrot, grated
¼ C English peas
1 small orange for garnish
1 lime for garnish
green onion for garnish
pink salt & pepper to taste
For the dressing: *makes about 1 Cup
1/2 C orange juice
2 Tbsp. apple cider vinegar
1/4 Tbsp. cup olive oil
1 tablespoon sesame oil
2 tablespoons coconut aminos
1 tablespoons vegan un-honey (or vegan sweetener of choice)
2 tsp. garlic, minced
2 tsp. ginger, grated
1) Prepare the Mind Blown Coconut Shrimp. In a large skillet heat high-heat oil. Once heated cook Mind Blown Coconut Shrimp 1 minute each side; set aside. Remove from skillet and reserve on a plate.
*Air Fryer: Spray the air fryer basket with avocado oil. Add Mind Blown Coconut Shrimp. Turn air fryer on at 360 degrees for 10-12 minutes.
2) While the Mind Blown Coconut Shrimp are cooking, prepare the dressing. Whisk all ingredients together; set aside.
3) Cook rice according to the package. Once rice is cooked completely, turn the heat off and add carrots, peas, and ¼ cup of the prepared dressing, Cover and let steam together for 5 minutes.
4)Prepare a serving platter with the rice carrot and pea mixture, top with cooked Mind Blown Coconut Shrimp and serve with remaining dressing. Enjoy!