Natalie Jill and Rachel Mazur from Clean Food Crush make two shrimp recipes in the kitchen. They bake cilantro-lime shrimp at 375°F for 8-10 minutes and coconut-chili shrimp at 425°F for 10 minutes, both designed for fat loss and quick weeknight dinners.
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The lops, they're really good.
They can just sit here and eat. Get the rest of the recipes.
Alright, alright. Rachel, why wouldn't this shrimp share its treasure?
Cause it's a little shellfish.
Hey, guys. Natalie, Jill here. Welcome back to Unprocess yous Diet. Today I'm here with my good friend Rachel Mazur from Clean Food Crush. And I'm psyched to have her here because she was one of my very first seven day jumpstart transformations. And the cool thing, not only did she transform her whole body, but she transformed her life. And now she's got an entire thriving recipe business. So what are we cooking today? What do we got?
Everybody loves shrimp. And this is simple. So simple. There's a couple minutes prep, throw it in the oven. You have dinner ready in just a few minutes.
So what are the names of two dishes that we're cooking?
It's the cilantro lime shrimp and we're also doing baked coffee coconut chili shrimp.
Sounds so good. And I get to be the taste tester, so I'm super excited. All right, so here's the deal. I told Rachel I need simple. Because as much as I love to create recipes and certainly taste new recipes, if I'm gonna make them, they have to be super quick and simple and easy. You want 2 pounds of large raw shrimp, deveined, shells removed. 4 tablespoons of high quality oil. We're gonna use avocado oil. You can also use unrefined coconut oil if you prefer. 1 bunch of fresh cilantro leaves, chopped. 1 teaspoon of sea salt or pink Himalayan rock salt. Freshly ground black pepper to taste. Four cloves of garlic, minced. And two to three whole fresh limes. Juice. Simple ingredients. You're just going to preheat the oven to 375. You're going to whisk it all till combined. And then you have a choice. You can put the shrimp back in and whisk it all together, or you could just pour the mixture over the shrimp already laid out on the sheets and. And then you want to bake in a preheated oven until the shrimp are opaque and the sauce is bubbling. So about eight to 10 minutes. She warned me to check it at about eight. You don't want to overcook them. And these things I am so excited to try. So let's see if they're ready. Yum. Check this out. Everybody get one ready? Yum. Cheers.
Totally. These are good.
Oh my God, this is awesome. Hold on, I have to switch it up to not do the one with all the butter and the ghee.
Well. And you can add more or less of whatever you want here.
You know what I mean? Because one of my favorite shrimp recipes. Super Mindy over here. I was wondering why I was gaining weight, and I realized she was putting a tub of ghee in it. No. So I need to shake it up and have perfectly measured portions of things, and this is the perfect recipe to do. I love it. All right, so that was yummy. And now we're gonna try a different variation. It's the baked shrimp. Coconut lime or coconut chili or baked all Baked chili, Coconut shrimp. Baked chili, coconut shrimp. So the first thing is, you're gonna preheat your oven to 425 degrees. You're gonna line the baking sheet with foil or parchment spray with avocado oil or coconut oil or cooking spray. 20 large shrimp, peeled and deveined. 1 cup unsweetened coconut flakes. Quarter teaspoon of cayenne pepper. Place beaten egg whites in a separate bowl. Then you're gonna pat the shrimp dry. You're gonna dredge the shrimp into egg whites, then into the coconut mixture, pressing lightly. The key is you want to work in small batches to prevent the coconut from getting clumpy from the egg. So if you're like me and you like to do things quick, you want to make sure you're slowing it down because you don't want to get this clumpy from the eggs. And then you're going to place each shrimp on the baking sheet and spray the tops very lightly with your coconut oil or olive oil cooking spray. So it's going to go in the oven for 10 minutes, and then we will be ready to taste test.
And voila. Check it out.
Those look good.
Are we gonna all dig in?
Yes. Everyone sell their fork? Do you want one?
Oh, my God. So good.
Mmm.
These are a winner.
So good. All right, guys, I hope you enjoyed cooking in the kitchen with me and Rachel from Clean Food Crush. We're gonna list out the recipe below and all the information on where to find Rachel, because you can go to find her on Clean Food Crushes on all the social media platforms. She's got a fabulous website, and you can find more of her great recipes there. Thanks, you guys. Bye. Bye. Come on, Lauren.
Come on, Mindy. You're in the video. Dave, you're in the video. Everybody's getting in the video to try.
Come here.
Everybody's in the video. Try.
Oh, sorry. I'm already eating.
That's okay.
All right, so we have. We have one more shrimp recipe, right? We're gonna.
Okay, hold on. I'm putting you on my Instagram.
Is he done filming?
You're gonna try if we, like.
I thought he was done.
No, it's fine. He's good. You can put it. He's catching it. Good.
