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Do 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
Melt 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.
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.
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.
#SilkAlmondBlends | #CollectiveBias
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.