Wednesday, July 29, 2009

Coconut Shrimp

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
2 eggs
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.

6 comments:

Connie said...

Where does one find lemon grass? Is it in a grassy form?
Thanks. The slaw sounds yummy.

Kelly Greco said...

Hi Connie. I bought both the lemon grass and chili pepper spice blend in 4 oz tubes in the produce department, refrigerated section, next to the fresh herbs (Safeway). A little bit goes a long way. I love it! Thanks!

Trixie said...

Looks awesome! So 4 Blocks if fruit is included?

Kelly Greco said...

Yes! Add about 1/2 cup of fruit to balance the blocks!

Sarah said...

This looks so yummy! Everything you have posted looks great and can't wait to try it all! Thank you so much!

The White Rabbit said...

We tried this tonight and it was yummy!! One thing we didn't do, and really should have, was either grease the pan a bit or use parchment paper. They didn't look as pretty as your pic, but still very good. Also, the "large" shrimp we bought frozen at TJs reduced to tiny little shrimps, so we weighed out about 3 oz each. Not totally balanced, but we were full. Thanks for the recipe, Kelly!!


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