Baked Coconut Shrimp
Eating healthy while on vacation is absolutely a challenge. For me it’s so hard to pass up the opportunity to try new things. Back in April on a trip to Sanibel Island, Florida, I made a point to cook a healthy (Whole 30-compliant) meal. Inspired by Florida flavors, I made coconut shrimp with an avocado-lime slaw. I love this dish because it has a great balance of protein, healthy fat and nutrient-dense vegetables. To cut down on cooking time I bought a pre-made slaw mix and just made the dressing. Simplicity is key when cooking in someone else’s kitchen.
Baked Coconut Shrimp (serves 4)
1 lb peeled, deveined shrimp
1 c coconut flour
1 ½ c almond flour
1 ½ c shredded coconut
S + P
1 bag of Trader Joe’s Cruciferous Crunch Collection (or 1 cup each of shredded Kale, Brussels Sprouts, Broccoli, and Cabbage)
¼ C EVOO
¼ C slivered almonds
Preheat oven to 425 F. Prepare a baking sheet by lining with parchment or cooking spray (for this recipe I like the Trader Joe’s coconut cooking spray). Clean shrimp and pat dry with a towel. I have found the best way to get the coconut crust to stick is the dry-wet-dry method. Prepare three bowls: the first with coconut flour, the second with one beaten egg (adding the rest as needed), and finally the mixture of almond flour, shredded coconut, salt and pepper. Toss shrimp in coconut flour to coat. Next, dredge the shrimp in egg and finally toss to coat in the almond-coconut mixture. Place the coated shrimp on prepared sheet and bake for 15 minutes until coconut is toasted and shrimp is cooked.
While the shrimp is in the oven, prepare the slaw. The dressing can be made in a food processor, blender, with a hand-mixer or just with a fork and some elbow grease. Combine avocado, juice from two limes, olive oil and salt and blend until smooth. Pour the dressing into a large bowl, add slaw mix and toss to coat. Toss in slivered almonds.