Coconut Shrimp

Sunday, June 9, 2013

Mobility:

10 Wall extensions
Downward dog ankle stretch
Lat activations

Strength/Skill:

3 Rounds
1 min headstand
2 min to work on linking butterfly/kipping pull-ups
1 min to work on linking double/triple unders

Notes:  If you have any neck issues for the headstands, sub Hollow Hold.

Conditioning:

5 rounds
Row 250 meters
25 Sit-ups
25 Hip Extension
-20 min cap-

Cool down:

Cobra stretch
Samson stretch
Plow

COCONUT SHRIMP

This recipe is quick, easy, and delicious! It can easily be used for chicken as well and comes out really tasty! The recipe below calls to cook the shrimp in the oven, but when I make coconut shrimp I usually just toss them in the skillet to cook. Either way they will be good, just cook them with whatever way you are comfortable with.

Coconut Shrimp

Ingredients:

1 lb large shrimp, tail on peeled and deveined

1/3 cup coconut flour

½ teaspoon sea salt

¼ teaspoon cayenne pepper

zest of 1 lime

2 eggs

2 cups coconut flakes or shredded coconut (I like to use shredded)

Process:

• Pre heat oven to 400. In a mixing bowl, stir together the coconut flour, salt, zest, and cayenne pepper.
• In a separate bowl, beat the eggs.
• In another bowl, pour the coconut flakes.
• Taking one shrimp at a time, dry well with a paper towel and dredge each shrimp in the coconut flour mixture, dip into the eggs and then roll into the coconut flakes.
• Bake on a lightly greased (with coconut oil) baking sheet for 12- 15 minutes or until the shrimp are pink and the coconut flakes start to brown.

Enjoy : )
~Jess