Coconut Shrimp

Shrimp is an incredibly healthy protein that's low in calories and saturated fat. Coating the shrimp with some unsweetened coconut adds a perfectly sweet crunch to it.  My family especially loves these with Yogurt Agave Dip.   I'm proud to say that my 7-year-old devours his first helping and then has seconds and thirds! It's quick and easy to make, too!

Ingredients:

• 2 dozen small to medium shrimp (about 40 to the pound), peeled and de-veined
• 3/4 cup finely shredded, unsweetened coconut
• Salt and Pepper

Preparation:

Serves 4
Total Prep and Cooking Time:  20 minutes

Set up a work station by coating a large, flat plate with the coconut and place the shrimp on another large plate. Cover one more large plate with a paper towel.  

As you begin working with the shrimp, coat a large saute pan with olive oil and place it over high heat.  

Season both sides of the shrimp with salt and pepper and then -- a couple at a time -- gently place them on the coconut, flipping them over to evenly coat both sides.  Place them directly into the hot pan as you go.  You should hear a sizzle when they hit the pan -- if you don't, it's not hot enough.  Wait for the sizzle.  They will only need to cook about 1 minute per side.  Be careful not to overcook them.  Remove and place them onto the towel-covered plate to drain.  Continue with this process until you've cooked all the shrimp.  

An additional note:

Save yourself a lot of time and purchase your shrimp already peeled and de-veined.  It's worth the few extra dollars per pound -- especially with hungry kids waiting to eat!