There’s a book waiting for me upstairs. I finished one this afternoon at twelve fifteen. Picked up another at two. There a serious book kick going on around here and I don’t want to stop the consuming splendor that is a good read.
So, quick post today. Three things inspiring me.
One. Fifteen dollar clothes from Heavenly Couture. FIFTEEN.
Two. An afternoon of Wordle creations.
Three. This. It makes me smile right to my marrow.
What’s inspiring you this week?
Coconut Macadamia Shrimp & Mango Jalapeno Dipping Sauce
This recipe is so simple, it's embarrassing. The secret to truly delicious coconut shrimp is to purchase a bag of Finely Shredded Unsweetened Organic Coconut. Since I've been following the Slow Carb diet, I decided to use Agave to mix up my batch of Spicy Mango Dipping Sauce. It's a perfect match for the meal, and as guilt free as one could ever hope. Enjoy!
1 pound raw shimp, peeled with tails off
1/4 cup cornstarch
1 egg, well beaten
1 1/2 cups unsweetened organic coconut, finely shredded
1/2 cup macadamia nuts, crushed (optional)
1/4 teaspoon salt
1 mango, diced
1-inch jalapeno, finely chopped
1 small clove garlic, finely chopped
Juice of 1 lime
1/4 cup agave nectar
pinch cardamom and cinnamon
Preheat the oven to 425 degrees.
Rinse the shrimp under a cold bath of water. Dip shrimp one-by-one into the cornstarch. In a small bowl, place the beaten egg. In a larger bowl, stir together the coconut, macadamia nuts and salt. Dip the cornstarch-dusted shrimp into the egg, then dip into the coconut mixture. Transfer to a baking sheet lined with parchment paper. Bake for 10-12 minutes, or just until the coconut is pink & cooked through.
While the shrimp is baking, add the mango, jalapeno, garlic, lime juice, agave, cardamom, cinnamon, and salt to a small saucepan. Cook over medium-high heat until boiling. Cool slightly before serving with your coconut shrimp. Enjoy!!!