Coconut Shrimp & Broccoli Slaw

by admin

1 lb. jumbo shrimp
1 c. unsweetened, finely shredded coconut
3 Tbsp. lowfat coconut milk
2 eggs


Olive Oil
Chili Pepper
Coconut Milk
Garlic, minced

  • Beat eggs and coconut milk; set aside.
  • In a bag, mix finely shredded coconut with a little salt and pepper.
  • One by one, dredge shrimp in coconut milk/egg mixture, and drop into bag of coconut to coat.
  • Put shrimp on cookie sheet. Sprinkle with paprika and bake for 20 minutes at 350 until browned.
  • Sauté broccoli slaw with spices and enjoy!

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