Coconut Shrimp

Like every New Year, I always attempt an extreme diet to start off the year right (and to help shed some pounds gained from the gluttonous holiday season). While I've done various types of diets throughout the years, the one common theme that I tend to stick to is: NO MEAT. I think this is because I've been a conflicted carnivore for as long as I can remember. Don't get me wrong, I love the taste of fatty beff and pork belly. However, if I spend too much thinking about what I'm eating (or start imagining an adorable piglet or a cow family), my stomach swells with guilt.

Last year, I cut back all red meat. This year, I decided to cut out all red meat and chicken. Because of my deep love for eggs and cheese, I'm calling myself a temporary 'lacto-ovo-pescatarian.' The goal is to last through mid-March when I need to parade around in a bikini for a Hawaiian vacation ;) . Until then, you may see more inventive ways of me trying satisfying my tastebuds through seafood, tofu, and veggies.

Wish me luck!

Coconut Shrimp

Prep Time: 10 min

Cook Time: 10 min

Servings: 2

Ingredients:

• Canola oil

• 1/2 lb large shrimp (de-veined, shell off)

• 1/3 cup all-purpose flour

• 1 egg (beaten)

• 1/4 cup bread crumbs

• 1/4 cup shredded or grated dried coconut

• Salt, to taste

• Parsley (minced) (for garnish)

Directions:

• Wash shrimp under cold water and drain. Set aside.

• In a small bowl, add flour. In a second small bow, add the beaten egg. In a third small bowl, add bread crumbs and coconut and mix together.

• Heat up canola oil (or other frying oil) on medium high heat on a large shallow pan (~half an inch of oil).

• Once oil is hot, dredge shrimp in the flour, then the egg, then the mixed bread crumbs and coconut. Carefully add to the pan. Let sit for about 3-4 minutes. Once the bottom side is crisp and golden, flip shrimp and let sit for another 3-4 minutes.

• Transfer shrimp to a plate lined with paper tower (to soak up excess oil). Sprinkle salt and parsley over each shrimp, and serve warm.