Tag Archives: coconut

Skinny Coconut Shrimp

17 Jun

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Coconut shrimp is not a dish you usually think of as skinny, but you can make it that way thanks to Skinnytaste.  This recipe serves 8 assuming 3 shrimp and 1 TBSP of the sauce with the following stats: 162 calories/ 3.4 g fat/ 10.2 g protein/ 15.7 g sugar.  Now we had this for dinner (with a little bit of leftovers) not as an app yet the shrimp portion still came out to around 400 calories each which would not happen in a restaurant setting, my friends.  I will say we were approaching the sinner meal line since I made us our own individual dipping sauce bowls and the apricot preserves were not of the sugar-free persuasion.  I indulged and maybe you’ll decide to as well.  Blanket statement of caution: dipping sauces, dressings, and other ancillary items like cheese, nuts, etc. can take your caloric intake to new levels in your meal.  It’s like those people who don’t count drink calories when they’re dieting.  When you’re banging out 2-3 margaritas at happy hour and wondering why the lbs aren’t falling off, consider looking at the “nutrition” facts on one of those bad boys.  Point being the that extras do matter if you’re not moderate about them.  No judgement here- I am the same girl who made my own dipping sauce bowl for this recipe after all- just a tip to be mindful of whether you’re eating out or cooking in!  Enjoy this shrimp recipe that I’m so happy I stumbled upon.

Ingredients:

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  • 1 lb (24) large raw shrimp, peeled and de-veined (weight after peeled)
  • 1/2 cup + 1 tbsp shredded sweetened coconut
  • 1/2 cup + 1 tbsp panko crumbs
  • 2 tbsp all purpose flour (you will only use 1 tbsp)
  • 1 large egg
  • pinch salt
  • non-stick spray

For the Sweet and Spicy Dipping Sauce:

  • 1/2 cup apricot preserves (you can use sugar free)
  • 1 tbsp rice wine vinegar
  • 3/4 tsp crushed red pepper flakes (or a tad less if you’re very sensitive to spice)

Directions:

  1. Preheat oven to 350 degrees.  Position one of your racks in the middle of the oven.
  2. Spray a non-stick baking sheet with cooking spray.
  3. Combine coconut flakes, panko bread crumbs, and salt in a bowl.  Place flour in a small dish.  Whisk egg in yet another dish.
  4. Lightly season shrimp with salt (I threw them in a large ziplock bag, added the salt, and gave it a great shake to distribute evenly).  Dip shrimp in the flour shaking off the excess, then into the egg, and finally into the coconut crumb mixture.                                                                                                   IMG_20130606_194347_949
  5. Lay shrimp on the cookie sheet and spray the top of the shrimp once more with cooking spray.  Bake on the middle rack for 10 minutes.
  6. Meanwhile, combine all of the sauce ingredients in a small bowl.
  7. Turn shrimp over after the first 1o minutes and continue cooking for 6-7 minutes or until thoroughly cooked.
  8. Remove from oven and serve with dipping sauce.
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Coconut-Lime Tilapia

18 Feb

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The Lenten season has arrived which means no meat Fridays around our house.  I am not a very religious person and thus don’t have to follow this, but I usually do to help Bryan stay on track.  Completely vegetarian meals don’t appeal to us much so getting creative with fish dishes is a must.  I stumbled upon this recipe in a recent edition of Women’s Health Magazine.  I love these tropical flavors and have never cooked with coconut oil before so it was a new cooking adventure.  You can buy liquid or solid coconut oil for cooking.  I found that the solid coconut oil was cheaper and a little more reasonable health stats wise.  It melts very quickly too so you’re not adding a lot of time to your prep.  This is what it looks like below.  It is very subtle and almost waxy like consistency.  Hope this is a meal you’ll consider for your Lenten season!   

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Ingredients:

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  • Zest of 3 limes
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons coconut oil, melted, divided (This can be found at a local health food store or somewhere like a Vitamin Shoppe)
  • 1 teaspoon coconut oil, melted, divided
  • 4 (5 ounce) tilapia fillets
  • 8 cups fresh spinach
  • 1/4 cup lime juice (fresh is best)
  • 1 tablespoon lime juice

Directions:

1. Heat a large frying pan over medium-high heat. In a small bowl, combine lime zest, garlic, salt, pepper, and 4 teaspoons coconut oil.

2. Coat tilapia fillets with the oil mixture on both sides. Place fillets, two at a time, in the pan and cook for 3 to 4 minutes per side, until golden and crisp.

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3. In a large bowl, toss spinach with the remaining tablespoon of coconut oil and 1 tablespoon lime juice. You may sautee the spinach or serve fresh- more like a salad.  I opted to do a quick sautee and serve with couscous.  Divide amoung four serving plates with a fillet, and drizzle with lime juice.  If the table is for two, consider saving the second filet for lunch!