Shrimp and Zucchini Loaf

Shrimp and Zucchini Loaf

By: Rose Marie Jarry, Master chef at Kronobar

55 minutes, 6 servings, gluten-free, dairy free, pescaterian.


  • 2 cups zucchini, diced
  • ½ cup coconut milk beverage
  • 1 cup onion, diced
  • 1.5 pounds shelled raw shrimp
  • 1 tablespoon coconut oil
  • 1 tablespoon potato flour
  • 1 tablespoon herbs de Provence mix blend
  • 1 tablespoon old fashion mustard
  • 2 tablespoons coconut aminos liquid of Bragg soy sauce


  1. Pre heat the oven to 380F.
  2. Blend together the entire ingredient list in a food processor.
  3. Pour the mixture into a ceramic pan that can go in the oven to make the loaf. Cover with a lid that goes with the pot or foil paper.
  4. Bake 30 minutes, then turn the oven off and let the loaf cool down in the hot oven for 15 minutes.
  5. Remove from the oven and pour the extra fat and liquid over the loaf.
  6. Slice and serve with a nice green salad.
  7. Enjoy!