Prawn Parmesan Coodles
Prawn Parmesan Coodles - Primal, Kid Friendly, and Clean Eating
250g large prawns
fresh black pepper, to taste
1 large egg, beaten
3tbsp. Italian seasoned coconut flour
1tbsp. grated parmesan cheese
1tsp. olive oil
2 cloves garlic, crushed with the side of a knife
1 1/4 cups crushed tomatoes
salt and pepper, to taste
2 medium courgette, spiralized
30g shredded mozzarella cheese
Preheat oven to 220 degrees C/ 450 degrees F.
Coat a baking sheet with olive oil.
Put the beaten egg in one bowl, and the seasoned coconut flour in another.
Lightly season the prawns then add a few at a time in the bowl with the egg to coat.
Then into the coconut flour, then on a baking sheet.
Bake the prawns for 5 minutes on one side before turning them over to cook on the other side.
In a large oven safe frying pan heat the olive oil over medium heat, add the garlic and cook for 2 minutes.
Add the tomatoes, seasoning and simmer for 10 minutes, add the courgettes to the sauce and stir to coat the courgette.
Add the prawns on top of the coodles and sauce then top with the cheese, grill to melt the cheese for serving.