When I woke up on this particular day, I woke up craving a nice greasy cheese burger. Why? Because, on this particular day, I had big plans to finally wheel my pain in the butt cart full of clothes to a popular East Village consignment shop and sell my fashion blunders away.
Trust me, there was a reason why I postponed this task for weeks. My huge cart (usually reserved for pre Superbowl party grocery shopping) was jammed packed with ill-fitted sweaters, not so skinny jeans, scuffed boots and neon mishaps. It was time to part ways and try to earn (what I thought) AT LEAST $50.
Juicy, greasy, bacon cheeseburger was to be my reward for completing this mission.
Boo. One subway ride and five blocks later, I walked away with $4.
Always the optimist, I thought to myself... well, I can have that juicy, greasy, bacon cheeseburger and feel worse about myself OR stop by Chinatown, grab some mangos and make myself a light summer salad.
Summer salad it is!
Coconut Shrimp with Chopped Tropical Salad and Chili Vinaigrette
Recipe adapted from Cooking Light
This recipe is a three part-er! Don't worry, each part is really easy...
28 large shrimp (about 1 1/2 pounds)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
Preheat oven to 400°.
To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.
3 tablespoons of Bottled Sweet Thai Chili Sauce
3 tablespoons of Rice Vinegar
Mix in a bowl until well incorporated and set aside.
Chop up your favorite tropical fruit and veggies. For this salad, I used mangos, avocado, english cucumbers and vine ripened tomatoes. Combine with your a leafy green, I picked baby spinach.
In a bowl, toss your chopped salad with your vinaigrette and top with coconut shrimp. Enjoy!