Eggless Coconut Shrimp with Pineapple Ginger Dipping Sauce

meatified.com

mollyrita

SCALE 1x 2x 3x

subheading: For the eggless coconut shrimp:

¼ cup + 2 tbsp / 45 g tapioca starch

¾ cup / 180 ml full fat coconut milk

½ packed cup / 80 g cassava flour

1 cup / 75 g unsweetened shredded coconut

1 tsp / 5 g fine sea salt

½ tsp garlic powder

1 lb / 454 peeled deveined tail on shrimp (about 31 to 40 / lb)

subheading: For the pineapple ginger dipping sauce:

1 cup / 150 g fresh or frozen pineapple chunks

¼ cup / 60 ml water

2 tbsp / 30 ml lime juice

2 tbsp / 30 honey

2 tsp / 6 g ground ginger

1 tsp / 5 ml coconut aminos

subheading: For frying:

Coconut oil or avocado oil

Directions at meatified.com

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