inked by Alissa
If you follow us on Instagram, you’ve seen that the Neal girls are giving Whole30 a shot. Lindsay first told us about the lifestyle (because eating healthy food is a lifestyle, not a diet) when she completed the Whole30 program a few months ago. We are now about a week in and we’re finding that we need to get a little creative with our recipes. A Whole30-approved coconut shrimp recipe that I found on a whole9life forum has quickly turned into one of our favorites!
Here’s what you’ll need:
2 lbs wild-caught shrimp (it takes a couple pounds to feed our large group)
1 cup unsweetened shaved coconut
whites of 2 eggs
1 tbsp coconut oil
1 tsp chili powder
Peel and de-vein the shrimp. By tearing off the legs before peeling, the shell comes off much easier. For the de-veining process, take a pearing knife and cut a slit in the back of the shrimp, expose the vein and remove. Rinse the shrimp in cool water.
Whisk 2 eggs whites in a medium bowl and coat the shrimp. Next, mix shredded coconut and chili powder (more or less depending on your taste). Roll the shrimp in the coconut/chili powder mix.
Turn stove on a medium heat and add coconut oil to frying pan. Fry the shrimp for about 2 minutes on each side or until golden brown. You may lose some of the coconut in the frying process, but don’t panic. Just scoop it out and top the shrimp with it when serving!
You can also whip up a delicious mango-pineapple salsa for dipping. Simply combine some mango and pineapple in a food processor and heat in a saucepan on low to medium heat. It’s a fabulous combo!
Has anyone else tried Whole30? What are some of your favorite clean-eating recipes?