Coconut Shrimp Quinoa Bowls With Mango Salsa And Lemongrass Sauce Recipe

Ingredients For Coconut Shrimp Quinoa Bowls With Mango Salsa And Lemongrass Sauce Recipe

• 1.75 cup Water
• 1 cup Quinoa, rinsed
• 1 pound Large shrimp, peeled and deveined
• 0.5 cup Tapioca flour
• 1 Large egg + 2 egg whites
• 1 cup Finely shredded unsweetened coconut
• 0.5 cup Panko breadcrumbs
• 0.25 teaspoon Salt
• 0.25 cup Coconut oil
• 1 inch Knob of ginger, peeled and grated
• 3 tablespoon Chopped lemongrass
• 1 tablespoon Chopped cilantro
• 0.5 Juice lime
• 2 tablespoon Plain greek yogurt
• 1 Small clove of garlic
• 0.5 cup Canned coconut milk
• 0.25 teaspoon Salt
• 1 Large mango, diced
• 1 Juice lime
• 1 cup Diced seedless cucumber
• 2 tablespoon Chopped cilantro
• As required Salt to taste