Skinny Coconut Shrimp

Today is Mardi Gras (which means Fat Tuesday), it marks the last day of eating anything fatty and rich food. In Angola, like in Rio de Jainero, New Orleans, Columbia etc, it is celebrated with costume parades happening right now in Bairro Azul. Last year was a quiet carnival due to security warnings. We were ready to flee the country (an emergency bag ready by the door) should there be signs of overheating like in Tunisia and Egypt. But eventually things quieted down. Many people are out and about today, celebrating on the street or in restaurants, but we figured we’ll be safer and wiser to stay at home.

H hardly fasts throughout the 46 days of Lent. But I figured this year, we’ll give it a try. I need to watch out for his cholesterol still, but (red) meat-less meals have officially begun. I made this as appetizer but you can increase the quantity of shrimps to make it as a meal.

(from Skinny Taste)
serve 2

10 shrimps, de-shelled and de-veined
1/4 cup panko breadcrumbs
1/4 cup dessicated coconut (i used the non-sweet one)
salt & chili powder
1 small egg, whisked
2 tbsp flour
cooking spray

  • Preheat oven to 200 Celcius, place the baking rack on middle position. Lay the parchment paper and spray with some oil.
  • Clean the shrimp and season with salt & chili powder, set aside
  • In a small bowl, put the flour. On the second bowl, whisk the egg. On a third bowl/ plate, mix the coconut, panko and some salt.
  • Dip the shrimp on the flour, shake of excess flour before dipping on the egg mixture. Lastly, dip it onto the panko mixture before laying it onto the parchment paper.
  • Spray the shrimp with oil before baking it for 10 mins on the first side. Turn shrimp over and cook for another 5-6 mins until it’s cooked through.

Serve with sweet, sour and spicy dipping sauce or like I did, with my beloved sriracha.


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