Coconut Shrimp

cookingontheweekends

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This super delicious shrimp can be an absolutely fantastic, healthy meal for kids. And grown ups love it, too!
 

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.  
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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.  

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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!

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