You know how sometimes you make a recipe, it’s awesome, and then you forget about it? Then way down the road, you make it again and think, “DANG that’s awesome. Again. Why the heck did I wait so long to make it again?”
That’s this recipe. I don’t know why I waited so long to make it again. It’s so good! And honestly, pretty darn quick. You can finish it in 30 minutes or less.
Shrimp is a shellfish, so it’s a potential allergen. The yogurt sauce (which can just be left off for a younger babe) is dairy (though you could probably use a soy or coconut yogurt with similar results). And the shrimp are fried; you could use any sort of flour to coat them. We used regular all-purpose flour, but you could use almond flour or even coconut flour. You can also use cornmeal.
Here’s your recipe!
INGREDIENTS (these are approximate!!)
1 pound of peeled and deveined shrimp (medium or large)
1-2 eggs (start with 1 and add another if you need it!)
1/2 cup or so of flour (or cornmeal or whatever) – it’s just for coating, so that’s an approximate measurement
about 3/4 cup plain whole milk yogurt
1 tsp of lemon juice
pinch of salt
1/2 tsp of dried cilantro
1/2 tsp of cumin
1/4 of a cabbage, shredded or chopped finely
Heat some oil (we used coconut) in a skillet. Medium heat is good.
Beat the eggs in a bowl and put the flour in a second bowl.
Dip the shrimp in eggs, then flour, then place them in the skillet.
Once browned, flip them. Let them cool on a wire rack if you have one!
While the shrimp are cooking, make your yogurt sauce. Just mix the yogurt, lemon, salt, cilantro, and cumin in a bowl.
Also shred your cabbage and slice or mash your avocado (we sliced ours).
In a tortilla, put some cabbage, avocado, and shrimp, then drizzle the sauce on top.
For a baby, you can place 1 or 2 shrimp, 1 or 2 avocado slices, a few bites of tortilla and cabbage on the tray. You can drizzle the sauce on the shrimp or tortilla if you think your baby will try it like that.
My husband and I love avocado. Alexander did not even try avocado for a FULL YEAR. Seriously… he was 18 months, and I tried giving him avocado for the 1,000th time. And he ate it! It was a good day.
Fast forward another 12 months or so…. now he does not like avocado anymore. On occasion he’ll take a tiny little bite. But those are also just good days.
Maybe today is just another good day. Or maybe it’s these fries.
But Alexander actually LIKES THESE. He likes avocado today. And I’m pumped.
This calls for almond meal: ours was homemade. (You’d make your own almond milk. Then take the leftover pulp, dehydrate it in the oven for a while, then stick the dehydrated pulp into a blender or food processor. Voila! Almond meal.)
If you don’t have (or want) almond meal, just use breadcrumbs. I used an egg wash, but you can use a bit of oil instead. It just helps create a crunchy crust. Yours may not be as crunchy; I can’t vouch for an eggless version of this! If you try it, hmu. (That’s kid talk for HIT ME UP.)
INGREDIENTS (for about 12 fries)
1/2 cup almond meal
pinch of salt for an older baby!
Preheat oven to 400 F / 200 C.
Cut the avocado in half, remove the peel and pit, cut it into strips. I cut them widthwise: if you cut lengthwise, you’ll end up with about 8 fries instead of 12.
In one bowl, whisk one egg. In a second bowl, dump the almond meal (and salt).
Line a baking sheet with foil.
Dip each avocado piece into egg then almond meal. Place them onto the baking sheet.
Bake about 10 minutes, until they look a little brown!
CAUTION: They are HOT INSIDE for a few minutes! Even though they don’t feel hot outside, the inside is really hot.