Buttermilk Shrimp with Coconut Quinoa

Enjoy!

Buttermilk Shrimp:

• 9 ounces quinoa flakes
• 10 fluid ounce buttermilk
• 12 green shrimp/prawns large, fresh
• 5 fluid ounce vegetable oil for frying
• sea salt
• black pepper

Coconut Quinoa:

• 9 ounce white quinoa cooked
• 6 fluid ounce coconut milk light
• 1 tablespoon agave syrup
• 1 teaspoon fish sauce
• 1 lime zest and juice
• 1/2 bunch cilantro/coriander leaves
• 1/2 pomelo or ruby grapefruit, fresh,
• 2 kaffir lime leaves

Instructions

• In a medium-sized pot with a lid, place the cooked quinoa, coconut milk and agave syrup and bring to a simmer.
• Simmer for 5 minutes until all the liquid has been absorbed.
• Stir with a fork to separate the grains then add the fish sauce, lime zest and juice, and cilantro leaves.
• To make the buttermilk shrimp, place the quinoa flakes onto a small plate and the buttermilk into a small bowl.
• Pass the shrimp through the buttermilk then coat with the quinoa flakes.
• Place in the fridge for 10 minutes before frying.
• Heat the oil until hot in a non-stick frying pan then shallow-fry the shrimp for approximately 2 minutes each side, until golden and crisp.
• Drain on a piece of paper towel and sprinkle with salt and pepper.
• Tear the segments of grapefruit into random pieces and stir through the quinoa.
• Sprinkle with some shredded kaffir lime leaves to serve.