dinner tonight: coconut shrimp!

I love coconut. Which you should KNOWWWW if you read the granola post. So when I was forced to take a mad dash to Whole Foods because I thought I had sweet potatoes and I didn't and in the process saw gorgeous Gulf shrimp in the seafood case, I thought, A-HA! Coconut shrimp. Win.

This is easy. Like, so easy that I can do it. And I'm a mongoloid in the kitchen sometimes.

Ok, so peel and devein your shrimp. Or if you're like me, make Whole Foods do it. Then whip up 2 egg whites until they peak. Create an assembly line with these items: a plate of cornstarch, the egg whites, a plate of unsweetened coconut flakes, foil or silpat lined pan.

(Side note - I really freaking hate it when recipes that involve breading or coating tell you to use 1/2 cup breadcrumbs and that's it. Why can't we all be honest and tell people to just dump a pile on a plate and replenish from there? I always feel like I failed if I use more than the prescribed 1/2 cup).

Alright back to recipe. Oven - crank it to 400. Your coated shrimp should look like so:





Yummmm raw shrimp!

Bake for 8-10 mins. Flip. Bake another 8-10. Shrimp should be slightly golden after first 8-10 mins.

That's all. This is seriously the best recipe for baked coconut shrimp I've tried. And I've failed at quite a few. Here's my dinner plate:





Ps easy side - slice sweet taters into thin rounds. Bake or pan fry some bacon (400 degrees at 17-20 mins on a wire rack is my fave method). Bake taters at 400 for 10-12 each side. Pull them out, top with cheese, melt cheese. Top with bacon, chopped green onions and a dollop of plain Greek yogurt. NOM. DONE.

Oh and another PS - for $0.55, it is so worth it to buy a bunch of green onions every week. They make great toppings for pasta, salad, steak etc etc etc.