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.