Please don’t spread this around, but last weekend I had a craving for something light-ish and non-meaty. Don’t worry though, a serious patty melt situation is coming to the blog soon.
I thought coconut shrimp sounded yummy so I altered this recipe a bit and added my fave curry mayo – an idea I nabbed from my favorite restaurant back home, Tosi’s – and had a lovely little dinner for myself. Check it out below, and I explain the lone lettuce later. 😀
1 lb shrimp (tail on)
1/3 cup cornstarch
1 tsp salt
1 1/2 cups sweetened coconut flakes
3 egg whites, beaten
1/3 cup mayo
1 1/2 tbs curry powder
First, preheat the oven to 400 degrees and lightly coat a baking sheet with cooking spray. Rinse and dry the shrimp prior to getting them coated with batter.
Set up three small bowls, mixing the cornstarch and…
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