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What a busy week it has been! I made this meal last Thursday and I just now am finding the time to put it on here! I was in Sugar Land for the weekend to hang out with my parents and run the Rhythm and Blues Half-Marathon with my friend Nikki. Here is the recipe finally!

Beer Battered Coconut Shrimp

Servings: 2

Prep/Total Time: 20 minutes

(for the whole meal)

Nutrition Info: Calories-515; Fat-23g; Cholesterol-164mg; Sodium-215mg; Carbohydrates-55g; Fiber-7g; Protein-25g; Sugar-5g

Ingredients:

  • 1/2 cup cornstarch
  • 1 egg
  • 1/4 cup white whole-wheat flour
  • 2/3 cup beer (I used Moose Drool)
  • 1 1/2 tsp baking powder
  • 2 cups unsweetened shredded coconut
  • 10 shrimp, peeled and deveined
  • 1/4 cup strawberry preserves
  • 1 Tbsp Worcestershire
  • 1 tsp black pepper

Directions:

  1. Pre-heat the oven to 350 F
  2. Mix the egg, flour, baking powder and beer mixture together in a small bowl, and place the cornstarch in another bowl and the coconut in another
  3. Dip the shrimp first in the cornstarch, then in the egg/beer mixture and then into the coconut and place on aluminum foil on top of a baking sheet
  4. Bake for around 8 minutes, until the shrimp is pink
  5. Mix together the strawberry preserves, Worcestershire and black pepper for dipping
  6. Cook grits according to the package and add a slice of American cheese and cook asparagus like my last broiled asparagus recipe
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