Wednesday, July 29, 2009
YUM! This was a new recipe for me, and I'll be making it again!
1 lb. jumbo shrimp
1 C unsweetened fine shredded coconut
3 T lowfat coconut milk
Beat eggs and coconut milk, set aside
In a bag, mix finely shredded coconut with a little salt and pepper
One by one dredge shrimp in coconut milk/egg mixture and drop into bag of coconut to coat.
Put shrimp on cookie sheet. Sprinkle with paprika and bake for 20 minutes at 350 until browned. Serve with broccoli slaw.
I sauteed broccoli slaw with 1 tsp. olive oil, 1 Tbsp. Lemon grass, 1 tsp. chili pepper, 1 Tbsp coconut milk, and 1 clove minced garlic.
This was really yummy. Next time I would add some sweet red peppers to the broccoli slaw, and maybe serve with a side of fruit, as well.... like pineapple or mango! :) Enjoy!
With six large shrimp, and 1 1/2 cup broccoli slaw, this is about a 4 block zone/Paleo meal.