Good afternoon Friday! I hope you are having a lovely afternoon Deciding what to…
Good afternoon Friday! I hope you are having a lovely afternoon ❤️Deciding what to make for dinner tonight? How about some healthy and crispy baked coconut shrimp?! This was actually my lunch, but I could easily have this again for dinner. I made an arugula salad with beets, roasted mushrooms and peppers, sautéed zucchini, @pickledplanet Veda kraut, these delicious shrimp and a curry-tahini-yogurt dressing ? The dressing is a mixture of 1/4 cup @foragerproject Unsweetened cashew milk yogurt, 1.5 tsp curry powder, 1.5 tsp coconut aminos and 1/2 tablespoon of @soomfoods Tahini). Posting shrimp recipe below and also on the blog! Enjoy your afternoon! And you Boston peeps, check out my stories for an upcoming event!
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Shrimp:
1/2 pound wild shrimp peeled tail-on (I used @zayconfresh)
1/4 cup unsweetened shredded coconut
1 cup crispy bread crumb (Panko style- I made my own using @julianbakery coconut paleo bread by breaking it up and toasting until crisp)
2 egg whites or 1 egg
1/4 tsp each of Himalayan salt and pepper
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Preheat oven to 450. Toast the mixture of coconut and crumb for a few minutes (careful not to burn it). Mix in the salt and pepper with the crumb and coconut. Dip each shrimp in the egg then coat in the coconut mixture. Place on a greased piece of parchment paper and lightly spray the top with @chosenfoods avocado oil. Bake for about 10-15 minutes until shrimp are cooked. I flipped them halfway through. Remove from oven. •
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