Monday, July 9, 2012

Coconut Shrimpies

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 via Weelicious

Coconut Shrimp slight adapted from Weelicious - Serves 3-4


  • 1/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 2 eggs, whisked
  • 1 cup sweetened shredded coconut
  • 1 pound raw shrimp, tails off

  1. 1. Preheat oven to “broil” setting.
  2. 2. Pat dry shrimp with a towel and season with 1/2 tsp salt.
  3. 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. 4. Lightly coat the shrimp in the flour and gently tap to remove excess flour.
  5. 5. Dip the flour coated shrimp in the egg/buttermilk and then roll in the shredded coconut to coat.
  6. 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. 7. Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side.

  8. 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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