Coconut Shrimp makes a fabulous dinner!

This week we are featuring a sustainable seafood – farm raised shrimp along with the superfood –  coconut oil to make a great combination. This recipe takes some  time but it is totally worth it and great for family time!  You can use an assembly line for getting the shrimp cleaned, dipped and  coated. What kid (big or little) doesn’t like to get messy every once in a while.  This recipe will fill the kitchen with laughter and your friends or family will enjoy the flavors.

 

Coconut Shrimp Recipe

1 lb of farm fresh shrimp
2 Egg whites
½ cup of unsweetened coconut flakes
½ cup of panko crumbs
1 ½ teaspoon of season salt
2 teaspoons of coconut oil ( plus a little extra for the pan)
1 large lime (optional)

 

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Clean the shrimp and devein.  Or for the faint of heart, have your fishmonger or butcher devein. We left a little of the tail on for holding ease.

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Separate the eggs to get two egg whites, let set to bring to room temperature.

Melt the 2 teaspoons of coconut oil until a liquid form but not hot.

Combine the egg whites and coconut oil for the egg wash station.

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Use a little bit of coconut oil liquid to rub on the pan to prevent the shrimp from sticking. You can also use parchment paper but it doesn’t add the additional level of flavor.

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Combine the ½ cup of panko crumbs, ½ cup of unsweetened coconut flakes and the 1 ½ teaspoons of season salt.  Stir to mix completely and now you are done with the coating station.

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First dip the shrimp in the egg wash and then dip in the coating mixture. Lay out on the baking sheet and repeat. The 1lb of shrimp was 40 medium sized shrimp, so plenty for a family meal or an appetizer for a party.

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Bake the shrimp at 350 for 15-20 minutes.  When the tails turn pink and the coating turns golden brown they are done.  If the tails are still gray they need to bake longer.

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Onced they finished baking, add a little lime zest and juice for additional flavor.

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The original recipe found on Pinterest just called for garlic powder and onion powder but adding some salt improves the flavor!

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For a wonderful side, enjoy another Pinterest recipe! This recipe is so simple to make ahead of time or while the shrimp is baking.

 

Fruit Salad

1 pint of blueberries
1 pint of raspberries
1 pineapple
1 quart of strawberries
1 bunch of grapes
2 Tablespoons of vanilla pudding

The hardest thing about this recipe is chopping the pineapple and strawberries and not eating it all before adding to the bowl. Rinse the rest of the berries and add them to the bowl.  Put the 2 Tablespoons of vanilla pudding (vanilla yogurt would also be delicious and even healthier!) over the fruit and gently stir. Set aside until the shrimp are done.

 

Serve and enjoy.

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