Foodalicious Friday

Posted: April 6, 2012 in Recipes


Trust me. The recipes below are way more appetizing than a donut salad… And healthier 🙂

TGIF! Doug and I have been cooking a lot this week (it seriously saves so much money!) and we’ve stumbled upon some really delicious and pretty-darn healthy meals.

He surprised me the other night by making this amazing coconut shrimp recipe with a yummy dipping sauce.

Baked Coconut Shrimp

  • 1 Tablespoon lime juice
  • 2 teaspoons finely chopped fresh jalapeno pepper
  • 1/2 cup pineapple preserves
  • 1 pound uncooked large shrimp peeled and deveined
  • 2 egg whites
  • 2 Tablespoons cornstarch
  • 2 cups sweetened flaked coconut

Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve. Preheat oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown. Serve with pineapple dipping sauce.

So good. Seriously.

Then, this morning, we decided to deviate from our usual waffle-breakfast and make some pancakes… with dark chocolate chips and sweetened coconut.

Dark Chocolate and Coconut Whole Wheat Pancakes
I’m not going to lie, but I don’t measure this stuff anymore :/  I mix according to how much we’re going to eat and so the mixture isn’t super thick, but not so runny that it’s like water.


  • Aunt Jemima Whole Wheat Pancake Mix (I spoon it into the bowl by the Tablespoon)
  • Whole wheat quick oats (I spoon it into the bowl by the ¼ c.)
  • 1 egg white
  • A splash or two of milk
  • Water (I usually use twice as much water as milk)
  • Nestle dark chocolate chips (depends on how many you’re making and how chocolatey you want them!)
  • Sweetened coconut (unsweetened works, too, and how much depends on how many you’re making and how much you like coconut!)

Mix all of the ingredients in a bowl with a whisk. Have a plate in the microwave or a pan in the oven (on warm) so you can keep the finished pancakes warm. Spray a pan with nonstick spray and place it on the stovetop, turning it on to a warm temperature. Pour batter into the pan to make pancakes as big as you want them. When the corners turn brown, flip them over. When they’re done, place the finished pancakes in the pan in the oven, or on the plate in the microwave. Continue until batter is gone!

We didn’t even need peanut butter or syrup. They were that sweet and filling. Not gonna lie, we looked at each other and high-fived at our awesome creation. It tasted like a Mounds Bar wrapped in a pancake. Win. Happy Friday to us 🙂

  1. Michelle La Maire says:

    Both sound dee-lish!

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