SAUTEED COCONUT SHRIMP

Oh La La!

I got fancy with din din tonight friends.

We enjoyed COCONUT SHRIMP that was FIX APPROVED tonight! Want to know how I made it? Check it out!

I paired this meal with squash and brown rice :)

For you 21 day fix people, here are your container amounts:

• 1 red container (shrimp and egg)
• 1 orange container (coconut)
• 1/2 yellow container (bread crumbs)

*** The lemon juice, honey, salt, pepper and cilantro are “free” ***

PREP TIME

10 mins

COOK TIME

10 mins

TOTAL TIME

20 mins

Serves: 6 shrimp - 1 serving

INGREDIENTS:

• 6 jumbo shrimp, peeled and deveined (tails still attached if possible)
• 
  
• ¼ cup whole wheat panko
• 
  
• 2 tablespoons shredded, unsweetened coconut (1 orange container, packed)
• 
  
• 1 egg
• 
  
• 1 teaspoon honey

   Cilantro to top the finished product

• 
  
• Lemon wedges to squeeze over top of the shrimp after baking (optional)

INSTRUCTIONS:

1. Place a little coconut oil in skillet on medium heat.
2. In a bowl, whisk together your egg, honey, and some salt and pepper
3. In another bowl, stir together your panko, coconut, and some salt and pepper 
4. Have plate ready to place shrimp after dipping
5. One at a time, dip each shrimp (holding it by the tail as you do) into the egg until it is coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl
6. Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently
7. Cook shrimp in skillet for about 3-4 minutes on one side
8. Flip and cook 3-4 minutes on the other side
9. Serve with lemon wedges to squeeze over the shrimp, and top with cilantro!
10. Drizzle organic honey over shrimp and voila!