A few weeks ago, I had asked on my Facebook page if there were any recipes you feel like I am missing or something you want to see more of. I was happy to oblige some of the responses. So, if you ever feel like there is something you want (I mean after all I am here for you), please shoot me an email or leave me a comment here or on Facebook.
Anyway, back to the requests. Somebody had asked to make kale tasty. I don’t really like the taste too much of cooked kale, so I often put it in salads with a good dressing. That is my trick to make it yummy. If you aren’t on the kale train yet, try yesterday’s salad and I swear you will be singing a different tune.
Another request was for coconut shrimp. At first, I was kind of like hmmm…. That is a very specific request. To be true to myself and offer you all something new, I made my take on coconut shrimp.
It is coated in a light breading and baked in the oven. The coconut gets all toasty. I made a non-fat Greek yogurt based dipping sauce that compliments the sweet coconut and lime hints with a bit of kick. This is definitely not the traditional heavily breaded and fried coconut shrimp. I think that thanks to that Facebook request, I have found a new simple summer go-to appetizer. I could not stop popping these, one after another.
I also think next time I make the dipping sauce, I will be boosting the amount of horseradish and sriracha. That’s just how I roll!
- [b]For the Shrimp:[/b]
- ½ Pound Raw Shrimp, peeled and deveined
- 1 Large Egg
- ½ Cup Low-Fat Buttermilk
- 1 Cup Flaked Coconut
- ¼ Cup All-Purpose Flour
- Zest of 1 Lime
- Pinch of Salt and Pepper
- [b]For the Dipping Sauce:[/b]
- 1 Teaspoon Ketchup
- ½ – 1 Teaspoon Sriracha
- ¼ Cup Non-Fat Plain Greek Yogurt
- 1 Teaspoon Lemon Zest
- 1 Teaspoon Lemon Juice
- ¼ – ½ Teaspoon Prepared Horseradish
- Pinch of Salt and Pepper
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set off to the side for later.
- Pat the shrimp dry with a few paper towels or a kitchen towel. Cut the shrimp into bite-size pieces. I cut the shrimp in half.
- In a small bowl, whisk together the buttermilk and the egg.
- In a separate medium bowl, mix together the coconut, flour, lime zest, salt, and pepper.
- First, dip the piece of shrimp in the egg/buttermilk mixture. Then let it drain slightly before adding it to the coconut. Toss the shrimp in the coconut/flour mixture until coated. Then place the shrimp on the parchment. Continue this until all the pieces of shrimp are coated.
- Bake the shrimp for ten minutes then flip the shrimp over and bake for 10-15 more minutes until golden.
- While the shrimp bakes, make the dipping sauce. In a small bowl, whisk together the ketchup, sriracha, Greek yogurt, lemon zest, lemon juice, horseradish, salt, and pepper.
- Serve the shrimp right out of the oven with the dipping sauce on the side.