I have some exciting news to share! I would have included it in yesterday’s weekend recap but it didn’t quite fit with the theme of “things I am grateful for”. This might seem odd since most people would be pretty happy about getting some exciting news, but you see, there is a catch….
First I’ll explain the backstory. I was contacted by Gastropost, the foodie section of The National Post, one of Canada’s biggest newspapers, via Intagram. They saw some of my food photography and asked if they could use some of my pictures for their weekly feature. I obviously had no hesitation and even submitted a picture as part of their weekly mission, which this week was “Keen On Green”. I couldn’t think of a better picture to submit than one of my Matcha Green Tea Pancakes. They are pretty much as green as it comes!
So Saturday morning I check the National Post and lo and behold there is my picture! I was thrilled to say the least. Then on closer inspection I noticed that they listed my name as “David”. Whomp whomp….Now this is not something new to me. People have been messing my name up since the day I was born and it is no exaggeration when I say I get at least 1 or 2 emails a week where people respond to me as David, despite the fact that I sign off my emails with my name and with a signature with my full name, just for good measure.
So I wrote them an email and they were quite apologetic about their mistake. I’m still pretty stoked about it but it didn’t quite make the cut for things I am grateful for since mistaking my gender is not one of them! But my name is my name and forever I will be explaining to people “it’s David with an A at the end!” (even though you don’t pronounce it that way). Ok, enough of my ranting, onto the recipe!
I LOVE coconut (no secret) but I especially love coconut shrimp! The problem is that it is often fried or just not-so-healthy in general. Since we were low on food in my household but had a massive bag of frozen shrimp in the freezer, it called for some creativity. We were out of eggs in the house so making the coating for the shredded coconut was going to be a bit tricky. Since I don’t tolerate egg-whites (I don’t seem to have such a problem with the yokes…) that well anyway I was definitely up for a challenge.
Surprisingly mixing a bit of coconut flour, cornstarch and soda water worked equally, if not better than eggs! Coated with some unsweetened coconut and dipped into a sweet & spicy dip by Saigon Soul Foods this appetizer quickly became my meal! If you don’t have any coconut flour on hand you can sub-in AP flour. I usually buy coconut flour in large sums at the Bulk Barn so even when we’re all out of food in our kitchen I always seem to have some of it. There’s only 5 ingredients in this entire recipe so you have no more excuses, go make it!
Baked Coconut Shrimp
by The Healthy Maven
Prep Time: 10 mins
Cook Time: 15 mins
Keywords: bake appetizer gluten-free
Ingredients (Serves: 4 as an appetizer)
1/4 cup coconut flour
1/4 cup cornstarch
1/2 cup soda water
1 lb shrimp, peeled
1 cup shredded coconut, unsweetened
1. Preheat oven to 400 degrees F
2. In a large mixing bowl combine coconut flour and cornstarch.
3. Add soda water (any kind should do, I used from our soda stream)
4. Spread out shredded coconut onto a plate (do not use all at once)
5. Dip shrimp one-by-one into mixture to coat and then roll on plate covered with shredded coconut.
6. Add shrimp onto a parchment or silicone-lined baking sheet and bake for 15 mins or until shredded coconut becomes golden brown.