We had a lovely Valentine's at the Ulm residence! We never go out on Valentine's for the very fact that it ends up being so busy in every restaurant because all the couples that never go out for dinner fall into the trap that they HAVE to go out because it's Valentine's. It's just not for us. I do like to celebrate it for Nolan...he gets waffles for breakfast {his fave} and a bundle of yummy Valentine's treats! Tom actually surprised me mid-day with a beautiful Orchid plant and a framed picture from our Maui trip! I really didn't expect anything...so I decided the best gift I could give back was to make a kick butt dinner!
On the menu last night:
Appetizer
Coconut Shrimp
Main Course
Steak & Crab with Baked Apsaragus
Dessert
Sliced Fruit
Our appetizer was unreal. If you like shrimp, you need to try this recipe! It's pretty easy to put together. The best thing about my Whole 30 is that I am constantly surprised by what I can still actually eat! These completely surpassed my expectations! We are shrimp lovers so I can only imagine that these will be making an appearance regularly!
Coconut Shrimp
Ingredients:
- 1 egg
- 1 cup finely shredded coconut (unsweetened)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- dash salt
- 1 tbsp coconut oil
- 10-15 shrimp
- Half a lime
Directions:
- Mix all the dry ingredients in a small bowl.
- In a separate bowl, whisk egg.
- In a saucepan over medium heat, melt coconut oil.
- Coat uncooked shrimp with egg, then cover generously with the coconut mixture.
- Place shrimp into the hot oil.
- Let shrimp cook for 3 minutes on each side (until shrimp starts the curl and turn pink).
- Flip once and spritz with lime before removing from heat.
- No sauce necessary....these are so full of flavor...serve and enjoy!
