(Wed.) Coconut Shrimp & Baked Sweet Potato Fries

Last year while vacationing in London with my sister, we enjoyed some totally awesome pub grub including  coconut shrimp & sweet chili sauce (read here for more of our overseas antics).  Of course, these weren’t necessarily healthy but they definitely were delicious – and a good meal before a night of partying!

Every now and again I have a craving for these tasty & sweet shrimp but don’t always want to waste my calories (and money) on the often disappointing version served here in the states.  What’s a girl to do?

Obviously, make your own healthier kind at home!  Served with sweet potato “fries” it’s really hard to think of this as healthy.

Coconut Shrimp & Baked Sweet Potato Fries


Key Players:

Shrimp: Another quick cooking protein, shrimp makes healthy weeknight cooking a breeze.  Although fresh is the best way to go, to make things easier, I keep high quality shrimp well sealed in the freezer until I am ready to use.  To defrost, simply run under cold water.

Sweet Potato: What is it about sweet potatoes that make them so darn appealing?  Is it the bright orange hue it brings to any dish?  Or is it the fact that with the word ‘sweet’ in the name, you think you’re eating something bad for you.  Whatever the reason, sweet potatoes are a staple in my  fridge during the cooler months.  If you are really stretched on time, simply prick the potato a few times with a fork and pop in the microwave for 3-6 minutes (depending on size).

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