healthy coconut shrimp

As you know by now, I love shrimp. Coconut shrimp happens to be one of my favorite shrimp recipes of all time, it reminds me of Spring-time in Florida and immediately takes me back when I find some in the Northeast. The only negative in my mind for coconut shrimp in restaurants is the fact that they are fried and can be greasy at times. I was craving coconut shrimp as a snack and stumbled upon this recipe which bakes them, making the coating crispy and tasty. I tweaked the recipe to give it a bit more of a kick, make them healthier, and easier to eat. This is another perfect recipe if you are hosting New Year's Eve!!

Ingredients (for 4 appetizer portions):
24 frozen deveined tail-on shrimp, thawed
1 egg
1/2 cup unsweetened coconut flakes
1/2 cup panko
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
2 tbs flour
*optional 1/4 tsp zest of a lime or a lemon*
1/2 cup apricot preserves
1 tsp red pepper flakes
1 tbs rice vinegar
cooking spray

Directions:
1. Preheat oven to 425F. Line a baking sheet with foil & spray with cooking spray. Thaw shrimp if frozen. 

2. Prepare stations: in a small bowl whisk 1 egg. In a separate bowl combine the coconut flakes, panko, salt, pepper, and cayenne pepper (and zest if using). On a small plate flatten the flour for dredging.   

 

3. Dredge shrimp one-by-one through flour, shaking off any excess. Dip floured shrimp into egg, again shaking off before pressing into coconut-panko mixture on both sides. Transfer all coconut-ed shrimp to the baking sheet.
 

4. Spray tops of shrimp with cooking spray again to ensure crispiness. Pop in preheated oven for 8 minutes.
 

5. Meanwhile make the dip: combine the apricot preserves with red pepper flakes & rice vinegar. Mix well (if ingredients are not mixing: place all in a small nonstick pot and heat over medium-low heat for up to 10 minutes to thin out and combine). Place in fridge until ready to eat.

6. After 8 minutes, flip each shrimp and place back in oven for an additional 6 minutes. Remove from oven once crisped & browned. Grab by the tail and dip away!
  

 

 

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spicy citrus shrimp

For a super healthy & quick dinner that can be tweaked depending on your taste (whether it be super spicy or mild in flavor).

 

Ingredients (for 2):
16 thawed tail-on deveined shrimp
2 pinches of salt
2 tsp chipotle powder 
2 tbs olive oil
4 cloves of garlic
1/3 cup orange juice
2 tbs lemon juice
1 tbs chopped fresh parsley 

Directions:

1. Coat shrimp in salt and chipotle powder and mix to cover. Heat 2 tbs olive oil on med-high heat. Add shrimp and cook on each side until just pink and still raw in the center.

2. Remove shrimp from pan and add chopped garlic cloves. Cook for about 1 minute on med-high heat.

 

3. Add orange juice and lemon juice. Raise heat to high and bring to a simmer to thicken the sauce.

 

4. Return shrimp to the pan. Add chopped parsley & cook for 3 more minutes while stirring.

 

 

5. Serve with veggies, toast, pasta, or rice!

 

 

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