Tuesday, September 16, 2014

coconut shrimp with fruit salsa *gluten-free*

I never use to be a fan of coconut shrimp but then friend first made these for us and totally opened my eyes to how delicious they are! Thanks to Lisa for the recipe.

Coconut Shrimp Ingredients
As many peeled and de-veined uncooked shrimp as you'd like
Corn starch
Flaked, sweetened coconut
Two (or more) egg whites

Preheat oven to 400 degrees F.
Take your prepped shrimp and coat them in the corn starch.
Dip them in the egg whites and then coat liberally with the flaked coconut.
Lay them on a foiled-lined pan.
Repeat.

Bake the shrimp for 3-4 minutes on one side, carefully flip and bake for a final 3-4 minutes.
The coconut will be lightly browned and the shrimp nice and firm. Serve with fruit salsa!

Fruit Salsa Ingredients
10+ strawberries
2 kiwis
1 nectarine
1 heaping tablespoon of fruit preserves (peach, apricot whatever you like)
1 tsp of finely diced jalapenos 

Dice the fruit into tiny pieces (think half of a pinky nail sized).
Add the jalapenos.
Mix in the fruit preserves and stir well.
Serve on top of the coconut shrimp!




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