The Lighter Side to Coconut Shrimp..

“If you can’t fly then run, if you can’t run then walk, if you can’t walk then crawl, but whatever you do you have to keep moving forward.”

— Martin Luther King, Jr.

Just one of those beautiful quotes to live by. HAPPY MONDAY LOVES!!

Last week I had the opportunity to start testing some recipes and one quickly became my favorite… coconut shrimp!! Being Portuguese, shrimp makes its way to every occasion, and I’m not complaining! 🙂 Usually, we cook it simply with olive oil and garlic  but today I wanted to MIX IT UP.

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Coconut shrimp is typically deep fried and at times, I’ve found that it loses it’s beautiful flavor. Especially when there’s a TON of extra breading. Looking for a healthier version? These little beauties are baked with a light sweet coating and just enough crunch to keep one in their Happy Place.DSC_1915

You can use them as appetizers to share with friends, or serve with vegetables as your main meal! Anything goes…it’s YOUR shrimp! 🙂

Recipe: Makes 2 servings

Preheat your over to 450 °F and line a baking sheet with foil. Be sure to coat with nonstick cooking spray.

20 – medium sized shrimp

1/4 cup coconut flour  + 1/4 cup all purpose flour – Mixed together in a shallow bowl or plate  (*you can also use just AP)

1 egg +1 egg white – Beaten into a bowl

1/2 cup Panko bread crumbs + 1/4 unsweetened coconut and 1 + 1/2 TB – xylitol or sugar substitute – Combine in shallow bowl or plate

1/4 teaspoon salt + 1/4 teaspoon black pepper – Add to Panko Mixture

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Take your 3 bowls/plates and prepare the DIPPING STATION! Take each shrimp and first coat in flour mixture. Next dip coated shrimp into egg and finally gently coat both sides with panko breading. Lay flat on your baking sheet and look at how adorable they are!

DSC_1889My little secret is that I use my toaster oven instead of my big oven. I do this with a bunch of recipes, especially when cooking just for 2. Pop these shrimp into the oven for about 12- 15 minutes until pink and crispy. I love using the broil setting for the last 3 minutes to get some extra color. But that’s totally up to you. TADAAAA!

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Let the shrimp cool for about 5 minutes. Remove from baking sheet and ENJOY! I ate these for dinner 1st with green beans and a sweet potato. 2nd time, I served it up with some Walden Farms Sesame Ginger Dressing, mixed with just a bit of honey. You can purchase Thai Chili sauce or any dipping sauce you like!

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Truth is… I like them just the way they are!

I hope you have a beautiful start to your week friends.

staystrong2

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4 thoughts on “The Lighter Side to Coconut Shrimp..

    • Hey Maya, I adore coconut too! When I was kid I hated it but now I can’t get enough. YES, yes if you try it let me know how it turns out…it’s a pretty clean cheat meal so maybe have a little dessert after. 😉

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