Hey guys! Hope your weekend was a good one! After much debate & then seeing a friend’s iPhone 6 on Thursday night, I finally decided to go for gold. I haven’t played around with it yet, but just based on looks, it’s one heck of a sexy phone! I should be getting it within the next few days so till then, I’m trying to get all the backing up done. To avoid cluttering up my new phone while making the switch, I did a massive up of my photo gallery over the weekend. Aside from freeing up plenty of space, it’s been another reminder that I am truly a hoarder- there’s absolutely no reason to store 5 shots of a salad, with the fork placement being the only difference. On the bright side, I’ve come across so many photos & meals which I made in the past and forgot about….like Coconut-Crusted Shrimp.
This recipe came about during my Whole30 stint, which now seems like a distant memory!! Although my recent consumption of legumes and oatmeal are enough reasons for me to stay far from a diet as restrictive or as similar to Paleo, those 30 days definitely got my creative juices flowing. Despite so many off-limit, I still managed to eat delicious food on the Whole30….and dishes that I still continue to eat today. The only difference is that they’re probably complemented with a side of peanut butter, brown rice or hummus #SorryImNotSorry.
While I don’t tend to make formal meal plans, I sure plan on making Coconut-Crusted Shrimp at some point this week for dinner…and you should to:
- 18-20 medium shrimp, peeled & deveined
- 2 egg whites
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup unsweetened coconut flakes
- 2 teaspoons extra virgin coconut oil
- Beat egg whites with spices.
- Dip a piece of shrimp in egg white mixture & then coat with coconut flakes. Gently press on all sides & set aside on a plate. Repeat with remaining pieces of shrimp. Let the shrimp sit for at 10-15 minutes.
- Heat oil in a large skillet over medium heat. Place the shrimp in the skillet & fry for 2 minutes on each side, until golden brown.
- Lightly sprinkle with salt & serve with your choice of dippers.
- i) Ideal dippers include sweet chilli sauce, Sriracha or honey mustard.
What’s on your meal plan this week?