Cooking with Almond Milk: Coconut Shrimp over Zucchini Alfredo

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Cooking with Almond Milk Coconut Shrimp over Zucchini AlfredoDo you lighten up your recipes in the warmer months? I’m always playing experimenting and playing with my food and recipes. In the warmer months I love salads, smoothies, and anything that’s  not  too heavy overall. Not only that, but I love to lighten up recipes that can feel a little too heavy during that hot season. I love making smoothies with almond milk, because the flavors blend so well with healthy vegetables and superfruits, and there’s some great benefits of almond milk too. About half of my family is either lactose sensitive or lactose intolerant, so we like to keep almond milk on hand. Not only does it taste delicious, it has 50% more calcium than dairy milk and there’s also more protein in almond milk – PLUS it’s an excellent source of fiber! So you can see why I would add it to healthy smoothies, yogurts and even ice cream. But what about cooking with almond milk?

Cooking with Almond Milk: Coconut Shrimp over Zucchini Alfredo

I have this delicious coconut chicken that I love to make, but in these hot months something like fried chicken can seem pretty heavy. We love how it tastes, so I thought why not use the Silk Almond Coconut Blend and make some delicious coconut shrimp with the same recipe? I served it on skewers over a lightened up Alfredo sauce over zucchini noodles and veggies. It was delicious, light, and filling with plenty of good things like protein, fiber and calcium!

The result was a delicious perfectly fried shrimp with a slight sweetness to it, and the Alfredo sauce tasted just like the other version with heavy cream. Served over all of the vegetables it was the perfect light dinner for the summer weather and our family definitely enjoyed it all.

Alfredo Sauce Ingredients:

  • 2 tablespoons butter or margarine
  • 3 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 2 teaspoons all purpose flour
  • 1-1/2 cup Silk Almondmilk Protein + Fiber
  • salt and pepper, to taste
  • 1-1/2 cup Parmesan cheese
  • 1/4 cup fresh parsley, chopped

Zucchini noodles & Veggies Ingredients:

  • 2 medium zucchini, spiralized (you can also use pasta)
  • 1-1/2 cup broccoli florets
  • 1 tablespoon extra virgin olive oil
  • 1/2 large roma tomato, deseeded and diced

Coconut Shrimp Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 1/2 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon Cajun seasoning
  • 2 large eggs
  • 1/4 cup Silk Almond Coconut Blend
  • 1 cup panko bread crumbs
  • 1 cup shredded coconut
  • Canola oil

Directions:

Cooking with Almond Milk: Zucchini AlfredoMelt the butter in a medium saucepan over medium-low heat. Once melted, add the garlic and lemon zest and lightly saute.
Add the flour, and whisk immediately until smooth, then add the Silk Almondmilk Protein + Fiber about 1/2 a cup at a time, whisking each time. Add salt and pepper.

Cooking with Almond Milk: Zucchini AlfredoOnce smooth, add Parmesan a little at a time, whisking until smooth.

Cooking with Almond Milk: Zucchini Alfredo When it reaches the desired thickness, stir in the chopped parsley.

Cooking with Almond Milk: Zucchini Alfredo Spiralize your zucchini into noodles, then add to broccoli and lightly saute in olive oil until tender. (If using regular noodles, precook and saute broccoli separately.)

Cooking with Almond Milk: Zucchini AlfredoJust before done, add tomatoes. Serve mixed with Alfredo sauce and topped with a sprinkle of Parmesan.

Cooking with Almond Milk: Coconut ShrimpButterfly the shrimp by cutting along the outer curve almost all the way into the center and up the tail of the shrimp, just until it spreads flat.

Pat dry, and put aside.

Separate the dipping stations into 3 bowls, the first one is for the flour, salt, paprika, pepper and Cajun seasoning (mix well). The second is for the eggs and Silk Almond Coconut Blend (blend well together). The third is for the Panko and coconut (mix well).
Using a large dutch oven or deep frying pan, fill with at least 3-4 inches of canola oil. Over medium heat, warm until it sizzles when water droplets touch.
Cooking with Almond Milk: Coconut ShrimpDredge each side of shrimp in the flour mixture, then the egg mixture, and lastly coating it with coconut crumbs, then gently place it in the hot oil.

Cooking with Almond Milk: Coconut ShrimpDo this repeatedly, frying the shrimp until they are golden. Turn halfway between, after about 3-4 minutes.

Cooking with Almond Milk: Coconut ShrimpPlace on paper bag to dry, then place on skewers once cool.
Cooking with Almond Milk: Coconut Shrimp over Zucchini AlfredoServe over Zucchini Alfredo.

Cooking with Almond Milk: Coconut Shrimp over Zucchini AlfredoEnjoy!

Cooking with Almond Milk: Coconut Shrimp over Zucchini Alfredo

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Cooking with Almond Milk: Coconut Shrimp over Zucchini Alfredo

I'm sharing the ways we enjoy cooking with almond milk: Coconut Shrimp over Zucchini Alfredo, both recipes use delicious blends of Silk Almond Milk.

Ingredients

    For the Alfredo Sauce
  • 2 tablespoons butter or margarine
  • 3 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 2 teaspoons all purpose flour
  • 1-1/2 cup Silk Almondmilk Protein + Fiber
  • salt and pepper, to taste
  • 1-1/2 cup Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • For the Zucchini noodles & Veggies
  • 2 medium zucchini, spiralized (you can also use pasta)
  • 1-1/2 cup broccoli florets
  • 1 tablespoon extra virgin olive oil
  • 1/2 large roma tomato, deseeded and diced
  • For the Coconut Shrimp
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon Cajun seasoning
  • 2 large eggs
  • 1/4 cup Silk Almond Coconut Blend
  • 1 cup panko bread crumbs
  • 1 cup shredded coconut
  • Canola oil

Instructions

  1. Melt the butter in a medium saucepan over medium-low heat. Once melted, add the garlic and lemon zest and lightly saute.
  2. Add the flour, and whisk immediately until smooth, then add the Silk Almondmilk Protein + Fiber about 1/2 a cup at a time, whisking each time. Add salt and pepper.
  3. Once smooth, add Parmesan a little at a time, whisking until smooth.
  4. When it reaches the desired thickness, stir in the chopped parsley.
  5. Spiralize your zucchini into noodles, then add to broccoli and lightly saute in olive oil until tender. (If using regular noodles, precook and saute broccoli separately.)
  6. Just before done, add tomatoes. Serve mixed with Alfredo sauce.
  7. Butterfly the shrimp by cutting along the outer curve almost all the way into the center and up the tail of the shrimp, just until it spreads flat.
  8. Pat dry, and put aside.
  9. Separate the dipping stations into 3 bowls, the first one is for the flour, salt, paprika, pepper and Cajun seasoning (mix well). The second is for the eggs and Silk Almond Coconut Blend (blend well together). The third is for the Panko and coconut (mix well).
  10. Using a large dutch oven or deep frying pan, fill with at least 3-4 inches of canola oil. Over medium heat, warm until it sizzles when water droplets touch.
  11. Dredge each side of shrimp in the flour mixture, then the egg mixture, and lastly coating it with coconut crumbs, then gently place it in the hot oil.
  12. Do this repeatedly, frying the shrimp until they are golden. Turn halfway between, after about 3-4 minutes.
  13. Place on paper bag to dry, then place on skewers once cool.
  14. Serve with the Alfredo noodles.
  15. Enjoy!
http://mamaharriskitchen.com/2014/06/cooking-with-almond-milk-coconut-shrimp-zucchini-alfredo/

#SilkAlmondBlends | #CollectiveBias

Silk Almond Blends

We found our Silk Almond Blends near the dairy aisle at our local Safeway.

If you are looking for places to shop for Silk Almond Blends, you can find near the dairy aisle next to the creamers like I did at my local safeway. For a listing of retailers near you, check out the Silk website.

What’s your favorite way to enjoy Almond Milk?

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Comments

  1. says

    Wow…what a fun recipe for the summer! I had no idea that you could use Silk to make a lightened version of alfredo sauce! I totally need to try that now…heading out to pick up some more Silk right away. Great post! #client

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