Coconut Shrimp

Oh MYLANTA this was the perfect treat. I needed something rich and "naughty" tasting on this 4th week of the detox. Everyone else was feasting on terrible super bowl foods, and I wasn't craving THOSE foods so much as I was just something rich. This recipe was so good!!!!

Coconut Shrimp Recipe:

Ingredients:

Cooking spray
7 Tbsp ground flaxseed meal
1/2 cup unsweetened light shredded coconut
1/2 tsp ground black pepper
2 egg whites
12 oz medium cooked shrimp

Instructions:

Preheat oven to 375 F.

Spray a cookie sheet with the cooking spray, set aside.

Mix together flaxseed meal, coconut, and pepper. Take 1/2 of it and place in a separate bowl for when the breading starts to clump and not stick as well. (after doing about 1/2 your shrimp, you can move on to this bowl)

Put egg whites in another bowl, and whisk them slightly.

Dip your shrimp in the egg whites, then roll in the flax mixture. Then place on cookie sheet. Bake for 15 minutes. Check on them after 10 minutes and make sure they're not getting tough. But mine took the whole 15 and they were great!

Now, I made two dipping sauces, and I honestly liked them both together on the shrimp at the same time! So do whatever sounds best to you :)

Sweet and Spicy Dip:

Heat 1/2 cup agave nectar and 1/4 cup coconut oil in a small sauce pan, add crushed red pepper, and a little chili powder. Whisk up and enjoy!

Pineapple salsa:

Blend together one small can of pineapple with about 1/3 of a red onion, and a small bunch of cilantro. Add about 2 Tbsp agave to the blender, mix until combined well. Voila!