Coconut Shrimp and Salad

coconut shrimp



As the weather gets warmer and warmer every day, my interest in labour-intensive and heavy meals declines. Light and easy is what I’m looking for these days. To that end, I thought I’d share a meal that we enjoyed last week that fits the bill perfectly.

I love coconut shrimp and admittedly, it’s hard to call something fried in oil “light”. But it is light on coating (not a heavy batter) and on time to make. And besides, you only need 3 or 4 to satisfy, so that’s not so bad. Paired up with a generous side salad with a tangy poppy seed dressing and you can be enjoying this meal in just 15-20 minutes! (And not feeling too guilty about it!)


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4 Comments

  1. Thanks so much, Jillian. As long as I keep cooking, I’ll keep it coming ;)

  2. Jen – I love your blog!!! I went looking for a light dinner and this popped up. Thanks for the brilliance! Great recipes – great blog!!! Will be following faithfully! I’m already mad about your Earl Grey Chocolate Tea cakes and I haven’t even made them yet! Thanks again!

  3. No oil, val. I was skeptical when I first tried it as well but it is lovely. The sour of the vinegar with the tang of the mustard and the sweet of the honey makes it perfect without a drop of oil!

  4. No oil in the salad dressing?

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