Curry baked Coconut Shrimp with Mango Dipping Sauce

Day ten and I am still a sneezing, running, oblique destroying machine! Between rounds of Insanity or Tapout, hours on the trail and time on the bike I am making an effort to get back in shape the last month. Even if I have the worst allergies I have ever had in my life. I love these damn pine trees, even if their pollen is absolutely killing me.

Before you ask, yes, it is rather difficult to ride a mountain bike, dodge stray bunnies hopping across the trails and also have a box of Kleenex duct taped to one hand. When I’m not constantly sniffling and blowing my nose or sweating out the fat I’m usually in the kitchen.

Which is why my little kitten cat has taken to sleeping “in my spot” right next to the stove when I’m not there.

  Last night felt like spring time and it was a glorious evening even if the pollen almost killed me. After an eight mile bike ride I came back and whipped up this new recipe (With brown rice and a stir fry on the side) My boyfriend and I both agreed; the best coconut shrimp we have ever had! Even better, it is baked, not fried!

Curry baked Coconut Shrimp with a Mango Dipping Sauce 
2 cups shrimp, defrosted, peeled and tails removed

1/2 cup shredded coconut

1/2 cup Panko bread crumbs

1/2 cup buttermilk

1 teaspoon madras curry powder

1/2 teaspoon turmeric

1/2 teaspoon chili powder

1/2 teaspoon salt

2 teaspoon coconut oil
In a sauce pan heat the curry powder and turmeric until warm and you can smell the spices. Mix this with the panko, coconut, salt and chili powder.

Dredge the shrimp in the buttermilk and than in the coconut mixture.

Brush a baking sheet with coconut oil.

Add the shrimp.

Bake at 375 for 15 minutes.