Tropical Plant-Based Crunchy Coconut ‘Shrimp’ Bowl
- 1 pound Mind Blown Crunchy Coconut Plant-Based 'Shrimp'
- ¼ quinoa
- 1 head romaine lettuce, chopped
- ¼ fresh mango
- ½ lime
- Garnish: shredded purple cabbage, cilantro, green onion
- Coconut oil for cooking
In a large skillet, heat coconut oil and cook the Mind Blown Crunchy Coconut Plant-Based 'Shrimp' about 1 minute each side until golden brown. Transfer to a paper towel lined plate and set aside.
Build you tropical bowl: layer lettuce, quinoa, mango, cabbage and cooked crunchy coconut ‘shrimp' then fresh squeezed lime.