Keto Coconut Shrimp

Cleveburgian

1 cup shrimp

½ tbsp. peanut butter or almond butter

½ avocado

1 tbsp. coconut milk

sriracha hot sauce

1 tsp shredded coconut

coconut oil spray

Directions: In a nonstick sauté pan on medium temperature, spray with coconut oil. Pour the coconut milk, the peanut butter and the Sriracha hot sauce in the pan. Add the shrimp and sauté for about 3 to 4 minutes or until the shrimp is pink. Cut half an avocado in cubes and put it on a plate. Add the shrimp on top and sprinkle with shredded coconut.

Macros: 250 calories, 24g protein, 11g carbohydrates, 4g fiber, 12g fat

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