Coconut shrimp has to be one of my favorite dishes. I can’t believe it’s taken me this long to try this recipe. Better late than never! I will definitely be making more of these. To see original recipe go here.
3 large egg whites
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 pound large shrimp, peeled and de-veined with tails left on
1 cup unsweetened flaked coconut (maybe more)
Coconut oil, melted
-Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
-Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture again, tossing and pressing the coconut onto the shrimp to coat well.
-Place the shrimp on the prepared baking sheets. Brush with melted coconut oil.
-Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5 – 6 minutes or until the coconut is golden brown and the shrimp are bright pink.
I’m celebrating this fourth of July with some chocolates, home made that is!!! I’m not a huge fan of chocolate but I do have a sweet tooth and I was very excited when I found this recipe. Nothing like a delicious chocolate after a nice meal and that’s exactly what I’m planing on for today.
These are the ingredients.
Take a look at the original recipe that I followed from Nom Nom Paleo.
Happy 4th of July and stay safe!!!
Here are some dairy substitutions that I often use when cooking.
For recipes where I must use butter, I use this brand. It’s grass-fed butter and it’s available at my local grocery store.
This spread I use just like you would cream cheese or spreadable butter. The best part, no dairy!
Ghee is clarified butter that has been stripped of any lactose or casein. This is specially good for baking.
Almond milk replaces all my milk needs. I even use it in my coffee as I don’t ever use creamers.
Little by little you start learning what to use and when. When I started to make these changes I thought giving up dairy was going to be really hard. And now, I don’t even think about it. I rarely have any and when I do, it’s a very small amount. This comes from someone who ate a yogurt a day and would have a ton of cheese with every meal, and a glass of regular milk a day. If you want to make this change, I suggest starting slow. Cut out what’s least important to you and go on from there….. Hope this helps!!
Now that summer is near I would like to grill (or have my husband grill :-)) more often. One of my favorite sides is corn on the cob. Since Miami weather is so unpredictable I found a new and easy way to have my corn on the cob without depending on good weather.
– Coconut spread
– Garlic powder
I used organic corn with leaves and husks.
Peel the leaves back carefully without ripping them out.
I used this coconut based spread instead of a dairy product. You can use butter if you like.
Once leaves are peeled back, cover with spread and all spices.
Cover corn with leaves again and place in oven for 20-25 minutes at 350 degrees. Make sure no husks are touching the bottom of the oven or it will burn.
Let the corn cool. Peel all leaves and enjoy!!!