Paleo Nigerian Brunch: Suya Spiced Shrimp and Coconut Fried Plantains with Avocado Mousse
A flavorful nigerian brunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb shrimp, peeled and deveined 2 large ripe avocados 4 medium
- sized ripe bananas 1 cup unsweetened coconut milk 1/2 cup almond flour 2 tbsp Suya spice blend 1/4 cup coconut oil Salt and black pepper, to taste
Instructions
- Prepare the shrimp by marinating it in a mixture of 1 tablespoon Suya spice blend, salt, and black pepper. Set aside for 20 minutes. In a separate bowl, prepare the coconut fried plantains by combining bananas, almond flour, and a pinch of salt. Coat each banana slice in coconut oil and Suya spiced shrimp separately. Heat coconut oil in a pan over medium heat. Fry the coated shrimp until golden brown and cooked through, about 3 4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Deep fry the coconut coated plantains until golden brown and crispy, about 2 3 minutes per side. Remove from heat and place on paper towels to drain. In a blender, combine avocado flesh with the remaining Suya spice blend, salt, and black pepper. Blend until smooth, adding a little water as needed to achieve desired consistency. Transfer to a piping bag fitted with a star tip.
Chef’s Insight
The combination of flavors and textures in this recipe creates a perfect Paleo brunch option.
Notes
Be sure to use ripe bananas for best results when making coconut fried plantains.