Happy Monday everyone! Did everyone have a good weekend? Ours was fantastic because we did a whole lot of nothing which we both really needed. I've been wanting to make
this Coconut Shrimp recipe for awhile and finally did last night. It was very tasty! I never even knew I liked Coconut Shrimp until I had it at
Tao in Las Vegas and it blew me away, it was beyond delicious. While this version is a lot healthier than Tao's, it's still very delicious.
I served our shrimp with a spinach/arugula salad with sliced fresh peaches and
Tours Mix and
baked sweet potato fries. I'll definitely be making this meal again.
Coconut Shrimp slight adapted from Weelicious - Serves 3-4
Ingredients
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 2 eggs, whisked
- 1 cup sweetened shredded coconut
- 1 pound raw shrimp, tails off
Preparation
- 1. Preheat oven to “broil” setting.
- 2. Pat dry shrimp with a towel and season with 1/2 tsp salt.
- 3. Arrange three separate bowls in an assembly line. Place flour in one, whisked eggs in the second, and shredded coconut in the third.
- 4. Lightly coat the shrimp in the flour and gently tap to remove excess flour.
- 5. Dip the flour coated shrimp in the egg/buttermilk and then roll in the shredded coconut to coat.
- 6. Place coconut shrimp on a baking rack sprayed or greased with oil over a cookie sheet. When all the shrimp are on the rack, lightly coat them with cooking oil spray.
- 7. Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side.
- And if you want a dipping sauce to go along with your shrimps I would go with this one. I don't think the dipping sauce is a must though, but a nice option to have especially if you are entertaining with this meal.
For the Sweet and Spicy Dipping Sauce:
- 1/2 cup apricot preserves (you can use sugar free if you wish)
- 1 tbsp rice wine vinegar
- 3/4 tsp crushed red pepper flakes
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