Appetizers

Coconut Shrimp with Spicy Strawberry Chutney

Jen Sobjack
May 20, 2014
101

Coconut encrusted shrimp that is fried until golden, served with a sweet and spicy strawberry chutney.

8
24 raw jumbo shrimp, peeled and deveined
2 cup flaked sweetened coconut
2 cup breadcrumbs
1/2 cup all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
3 large eggs, beaten
Vegetable oil for frying

For the chutney:
1 cup fresh strawberries, diced
1 Tbs lemon juice
2 Tbs raspberry vinegar
2 Tbs white sugar
1/4 tsp cayenne pepper, plus more to taste
Pat shrimp dry with a paper towel, set aside. In a large bowl, combine the coconut and breadcrumbs. In a separate bowl, whisk together the flour, salt, and baking powder. In another separate bowl, lightly...
See the full directions on my site
Nutritions

Calories
643

Sodium
3194mg
133% DV

Fat
28g
44% DV

Protein
19g
39% DV

Carbs
81g
27% DV

Fiber
9g
36% DV
Dinner Deep Fried

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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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