Wednesday, March 11, 2009

Baked Coconut Shrimp

Here's a great way to get tasty food in a healthy way! I was craving fish tacos (future post, I'm sure) but settled for coconut shrimp tonight. And I baked it to avoid all the grease that comes with frying. It actually tasted better than fried. Served with it, a mango salsa. On the side, roasted broccoli and a green salad. YUM.

Baked Coconut Shrimp
Large raw shrimp: peeled, deveined, and patted dry
Season shrimp with salt and pepper.
Dredge in flour, then beaten egg, then sweetened coconut.
Place on baking sheet drizzled with olive oil.
Sprinkle with salt and pepper and drizzle more oil on top.
Bake at 425 degrees for 15 minutes or until coconut is dark and shrimp is firm.

Mango Salsa
Mango, chopped finely
Red Onion, chopped finely
Jalepeno, chopped finely
juice of 1 lime

Roasted Broccoli
1 head broccoli, cut into florets
drizzle with olive oil, salt and pepper
Bake at 425 degrees for approx 15-20 minutes

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