Skinny Coconut Shrimp

This recipe is so simple and so easy to keep light. Who needs to fry these babies up? You can get just as great of a crunch by baking them!

 

Recipe Adapted from Skinny Taste

Peel your shrimp and de-vien them, leaving the tails on. Take out 3 plates. Spoon out 1/8 cup of flour on one, 1/2 cup of coconut on another, and a beaten egg on the remaining one for about a dozen shrimp. Dip the shrimp, one at a time, first into the flour. Coat evenly and shake off excess. Then into the egg mixture. Then into the coconut and gently press to coat well. For an added crunch, you can add some more flour after. Then place them in a baking dish sprayed with nonstick cooking spray and bake in a 425 degree oven for 10 minutes on one side. Flip them and cook an additional 5 minutes on the other. They are great hot out of the oven or even cold.

Serve these by themselves, with ketchup, or even a pineapple or mango chutney. They are wonderfully tropical...and don't forget...baked!

Low Fat Banana Cookies

I originally pinned this recipe because they were guilt free cookies. I ended up needing to bake for someone who was eating gluten free. You really can't get much simpler than these cookies though. And what better to do with bananas if they are starting to turn? I usually made some Low Fat Banana muffins with them but, I now switched to these. I now make these cookies EVERY time I have bananas that are starting to brown!

 

Recipe Adapted from The Burlap Bag

 

For each banana you have, mash them and add 1/2 cup of oats. I threw in some vanilla extract and cinnamon because I can never just leave a recipe alone. I'm sure I will be trying these with all kinds of mix-ins in the future! Each banana should yield about 2 cookies (apparently I made big ones), and it's so easy to keep track of what you are eating if you use an app like I do.

 

I added chocolate chips to them. I like to put them on top of cookies too because it looks nicer and you can count them out!



Lay your cookies out on a well greased cookie sheet! Bake in a 350 degree oven for 15 minutes. When they come out of the oven, you have to let them cool for a few minutes so they will stay together. Don't leave them too long though, because they can be hard to get off the pan (maybe 5-10 minutes). Next time, I think I will try parchment paper and see if that makes it easier.

 

Hindsight: When I first started making these cookies, I used to puree the banana to an almost liquid. I have since figured out that the chunkier you leave the bananas, the easier the cookies come off the pan and the better they stay together!