Squash & Zucchini Enchiladas with Coconut Shrimp

1 yellow squash

2 zucchini

½ yellow onion

2 cloves garlic

½ tsp salt

½ tsp chili powder

½ tsp dried oregano

¼ tsp pepper

¼ tsp paprika 

10 flour tortillas 

2 cups shredded or crumbled Cotija or  Mexican quesadilla cheese

Fresh cilantro, finely chopped
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2 tbsp butter

1 tbsp tapioca flour

1 4oz can green chilis, mild

1 4oz can green chilis, hot

½ cup sour cream

½ cup greek yogurt

Juice from ½ lime

½ tsp cumin

¼ tsp salt

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1 lb fresh shrimp, peeled & deveined 

1 tbsp almond flour

2 tbsp tapioca flour

½ tsp salt

½ tsp pepper

1 egg + 1 tbsp water

1 cup unsweetened coconut shavings 

½ cup panko bread crumbs

½-1 tsp lime zest 

Flaky sea salt 

 First, prepare the shrimp. Peel and devein shrimp and pat dry with a paper towel. In 3 small, seperate bowls combine:  1) almond flour, tapioca flour, salt, and pepper 2) egg + water, stir to combine and 3) coconut, panko, lime zest. Dredge shrimp in flour mixture, shake to remove excess, then egg wash, shake to remove excess, then coconut breading. Presh shrimp into coconut to pick up as much as possible. Set on a plate, cover and set aside.

Preheat the oven to 350 degrees. Cut squash and zucchini lengthwise, slice halves down the center lengthwise, then cut into ½ inch pieces. Dice yellow onion and mince garlic. Heat 2 tbsp olive oil in a pan. Add onion and garlic and saute about 3 mins. Add squash and zucchini, chili powder, oregano, pepper, and paprika. Saute until vegetables are soft, 10-12 mins. Assemble enchiladas by layering a pinch of shredded cheese then sauteed vegetables in the center of a flour tortilla. Roll and place seam side down into a baking dish. Repeat until all are complete. Then, using the same skillet the vegetables were cooked in (no need to wipe or clean), melt butter. Add tapioca flour and stir to combine. Then, add green chilis, sour cream, greek yogurt, lime juice, cumin, and salt, Stir to fully combine until just warm. Pour over enchiladas. Cover the pan with foil and bake for 20 mins. Uncover and broil 3-5 mins until the top is bubbling and just starting to brown.

While the enchiladas bake, heat 2 tbsp olive oil in a cast iron or nonstick skillet. Once hot, cook shrimp 2 mins per side and set on a paper towel lined plate. Work in batches, replenishing the pan with oil and allowing fresh oil to reheat, as needed. Sprinkle hot shrimp with a pinch of flaky sea salt. 

Pull finished enchiladas from the oven and top with cilantro. Serve with shrimp on the side.