Pumpkin Cream Sauce over Coconut Shrimp

I attempted pumpkin raviolis that failed miserably!  It's only saving grace was the coconut shrimp and pumpkin cream sauce I put on top.

Coconut Shrimp

What you'll need:

  • Coconut oil
  • Himalayan Salt
  • Pepper

Directions:

  1. Wash and peel shrimp
  2. Layer in baking dish
  3. Add 1-2 Tbls. of coconut oil
  4. Sprinkle with salt & pepper
  5. Bake at 350 for about 5 minutes
  6. Mix around in pan covering all shrimp with oil
  7. Bake another 5 minutes
  8. Shrimp are done when they turn pink

Pumpkin Cream Sauce

What you'll need:

Directions:

  1. In a sauce pan on medium heat mix together the following
  2. 1/2 - 1 Can of pumpkin
  3. Cream and Milk until there is enough sauce to feed everyone (1-2 Cups)
  4. Spices to taste
  5. Stir until it starts to boil
  6. Remove from heat and drizzle over shrimp

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Coconut Shrimp

Serves: 2

Cals: 109

Carbs:2

Fat: 8

Protein: 9

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Pumpkin Cream Sauce

Serves: 2-5

Cals: 129

Carbs: 20

Fat: 5

Protein: 1

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I LOVE pumpkin!