Sunday, December 30, 2012

Skinny Coconut Shrimp

 
It’s that time of year again. We are all winding down from holiday happiness . We have seen family, friends; we have toasted, feasted and now we can’t button our jeans. It is not easy to jump back into a restrictive diet after tasting all the deliciousness the world has to offer. Just Skinnify some of your favorite recipes and little by little, your body will go back to its pre holiday awesomeness! After a chocolate oreo and chocolate coconut truffle baking extravaganza, I am left with a huge bag of shredded coconut. I decided to use my coconut for something other than baking and make something of substance that will not add to my week ( or 2 ,or 3) of gluttony.  Wishing you a G-Free 2013 filled with happiness, love, health ! See you next year!
Skinny Coconut Shrimp
Ingredients
Canola Oil in a spray bottle or cooking spray
 1/3 cup cornstarch
1/8 teaspoon pepper
 1/4 teaspoon salt
1 1/2 tablespoon honey
1 tablespoon lime juice or lemon juice
3 egg whites
 1 cup shredded coconut
 1 1/2 lbs large raw shrimp, peeled and de-veined,rinsed and patted dry

Directions
1. Preheat oven to 425 degrees.
2. Spray a large baking sheet with canola oil/cooking spray
3. In a ziplock bag, place the cornstarch, pepper, salt and half of the shrimp. Zip it closed and shake until shrimp has a thin cornstarch coating. Repeat with remaining shrimp.
4. In a small microwave safe dish heat up honey approximately 30-45 seconds.
5. Add lime juice to honey and stir.
6. Slowly add in egg whites and continue to stir.
7. Place coconut in a thin layer on a shallow dish.
8. Take each shrimp and dip in egg white mixture and finally roll in the coconut.
9. Then place on the baking sheet.
10. Lightly spray with oil or cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

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