Welp…it’s another snow day here in New York. This time we are expected to get between 14 and 20 inches!!! That’s on top of the foot we already have! Snow is beautiful….around Christmas time…and then I’m over it.
So today while I dream of sweet summertime I want to share my coconut shrimp recipe…a favorite summer dish in my house. It’s an easy and healthy version of this savory meal and my family LOVES it!
Coconut Shrimp Recipe:
What You Need…
- 1 lb large shrimp
- 2 large egg whites
- 3 tbs whole wheat flour
- 6 tbs panko bread crumbs
- 1/2 flaked coconut (unsweetened)
- Salt and fresh pepper
- Cooking spray (I use olive oil spray)
Preheat oven to 450 degrees
In a bowl combine the coconut, panko, and flour. Whisk the egg whites in a separate bowl.
Season the shrimp with salt and pepper (I remove the shrimp tails). Dip the shrimp in the egg whites and then coat in the bread crumb mixture, press to make sure the breading sticks.
Place the shrimp on the baking sheet and spray with olive oil spray. Bake until the shrimp are golden brown and cooked through the center, about 10 minutes.
When I make this coconut shrimp recipe in the summer I just serve it with a mixed green salad with dried cranberries, pear, croutons, shaved carrots and chickpeas.
This time I made it with two warm veggie side dishes, baked parmesan tomatoes and roasted brussel sprouts. This coconut shrimp recipe is a lighter version of the fried and fatty coconut shrimp served at restaurants and absolutely satisfies the craving! You might even consider making this by itself as a party appetizer with a greek yogurt based dipping sauce. Either way you can’t go wrong!
I hope you enjoy