Dr. Oz: Coconut Shrimp Recipe & Gut Flush Detox Shot For Constipation

Dr. Oz: Relieve Constipation

Dr. Oz had a special update on Kristina, a schoolteacher who had trouble with constipation. Dr. Amy Myers gave plenty of great tips to help her kill the bacteria and yeast overgrowth she was dealing with and had some tasty recipes as well.

One key rule was cooking with coconut oil, because it helps kill yeast. That’s why all of these recipes are cooked with coconut oil. That’s also why the Coconut Shrimp recipe and Chicken and Spaghetti Squash Pad Thai recipes are so important.

Dr. Myers also suggested a Gut Flush Detox Shot to help kill the bad bacteria, which both Dr. Oz and Kristina seemed not to enjoy. But it’s for a good cause: ridding yourself of bad bacteria.

Check it all out below!

Dr. Oz: Dr. Amy Myers Coconut Shrimp Recipe Ingredients

• 24 jumbo shrimp, peeled and deveined
• 1/4 cup coconut flour
• 4 tbsp coconut oil
• 3 garlic cloves, minced
• 1/3 cup unsweetened coconut flakes

Dr. Amy Myers: Dr. Oz Coconut Shrimp Recipe Directions

1. Toss shrimp with coconut flour.
2. Cook garlic in a pan over medium heat in coconut oil until slightly browned, then add the shrimp.
3. Cook shrimp until pink on both sides, then add the coconut flakes. Stir and flip to make sure it cooks evenly and it’s nicely coated.
4. Enjoy!

Dr. Oz: Dr. Amy Myers Gut Flush Detox Shot

• 1 tablespoon Garlic
• Juice of 1/2 Lemon
• 1 Drop Oil of Oregano
• 1/2 Cup Water (to dilute; add more if desired)

Dr. Amy Myers: Dr. Oz Gut Flush Detox Shot Recipe Directions

1. Mix together the ingredients and try to drink in one swallow. Both Kristina and Dr. Oz had trouble with this one, so it probably doesn’t taste very good! But it will be anti-inflammatory and help kill off bad bacteria, so give it a try!

Dr. Oz: Dr. Amy Myers Chicken and Spaghetti Squash Pad Thai Recipe Ingredients

• 1 medium spaghetti squash
• 2 tbsp coconut oil, plus additional for greasing baking dish
• 1 large sweet onion, roughly chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger root, peeled and minced
• 4 carrots, peeled and sliced thinly
• 8 oz bag sugar snap peas, ends chopped off and discarded
• 1 cup thinly sliced radishes
• 1/3 cup crushed cashews, more to taste
• 1/4 cup canned coconut milk
• 3 tbsp sunflower seed butter
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1 tbsp gluten-free fish sauce
• 1 tbsp coconut aminos
• 2 chicken breasts, butterflied and cooked
• 4 tbsp green onions, sliced for garnish
• 4-6 lemon wedges, for garnish

Dr. Amy Myers: Dr. Oz Chicken and Spaghetti Squash Pad Thai Recipe Directions

1. Preheat oven to 350 degrees.
2. Cut the spaghetti squash in half lengthwise.
3. Grease a baking dish with coconut oil and place the spaghetti squash face down on the sheet. Bake for 45 minutes until the insides are fork tender.
4. Let cool and then scrape out the insides with a fork into a bowl. This can be very tricky if you don’t properly wait for it to cool. Be careful and make sure not to burn yourself.
5. Cook onions until soft in coconut oil in a large pan over medium heat, about 4 minutes, then add the garlic and ginger. Cook until fragrant, about 1 minute.
6. Add carrots, radishes, cashews, and snap peas. Cook for about 10 minutes or until soft.
7. Add sunflower seed butter, apple cider vinegar, coconut milk, fish sauce, sea salt, coconut aminos, chicken, and spaghetti squash.
8. Cook for a few more minutes until the flavors mix and top with green onions and cashews.
9. Enjoy! Serve with a lemon wedge.