Skinny Coconut Shrimp with Thai Basil Rice


I’m always looking for fun, creative recipes that are healthy and make me feel good. It isn’t always easy finding the perfect balance between taste and health. This recipe however, tastes great and will help you reach your weight and fitness goals. Give it a try this week- Summer is almost here!

I’ve definitely been trying to step my healthy eating game up lately. I am in one of my girlfriend’s weddings this weekend, Summertime is almost here so that means I’ll have to wear a swimsuit quite often, and I have Bachelorette trips to Vegas and Miami set in August. Being physically active is very important but it is almost even more important to eat properly. Working out in the gym will reach about 40% of your goals while eating healthy will take care of the 60%. You can’t go to an hour long workout class and then have a bacon cheeseburger for dinner. It’s just not going to help you reach your weight loss goal. You could, on the other hand, have a turkey burger on a whole wheat bun or lettuce wrap for dinner and feel great after consumption.

Since I have to wear a fitted formal gown this weekend for the wedding, my plan this week in preparation is to consume as little sodium as possible. This way, I will feel less bloated and uncomfortable in the dress. A quick, simple fix such as reducing sodium intake and drinking more H2O could help you feel ten times better. I love this recipe because it has little sodium while still tasting amazing. Do give it a try and let me know what you think!

For the coconut shrimp:

1 lb large, raw shrimp, peeled and deveined

1/2 cup shredded sweetened coconut flakes

1/2 cup panko bread crumbs

1/2 cup Dijon mustard

Pinch sea salt

Non-stick cooking spray

Preheat the oven to 425 degrees F. Spray a nonstick baking sheet with cooking spray. Combine the coconut flakes, panko bread crumbs, and sea salt in a bowl. Pour the Dijon mustard into a separate bowl. Lightly season the shrimp with sea salt. Then, dip the shrimp into the Dijon first and then into the coconut flake/panko mixture. The Dijon will act as a great adhesive and is healthier than using egg and flour. Lay the shrimp onto the baking sheet and bake for about 10-12 minutes, until golden brown.

For the thai basil brown rice:

1 cup brown rice

1/4 cup diced can pineapple

1 small jalapeño, minced

2 green onions, thinly sliced

1/2 cup sweet Thai basil

2 cloves garlic, minced

2 tsp fish sauce

2 Tbsp olive oil

Pinch sea salt and pepper

First, cook the brown rice according to box/package instructions. Then, in a medium sauté pan, heat the olive oil over medium-low heat and cook the jalapeño. Once the jalapeño has begun to soften, about 5 minutes, add the minced garlic and cook until fragrant, about 2 minutes. Then, add the pineapple, fish sauce, cooked brown rice, and green onions. Mix until everything is well-combined. Sprinkle in the thai basil during the last couple minutes of the cooking process and season with a pinch of sea salt and freshly ground black pepper to taste.

This recipe is fool-proof and takes no time to prepare. Just make sure you have the rice cooked and ready before beginning the thai basil mixture. Hopefully this recipe will become one of your favorites and you will feel great while eating it. Bon Appetit!


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