Last year while vacationing in London with my sister, we enjoyed some totally awesome pub grub including coconut shrimp & sweet chili sauce (read here for more of our overseas antics). Of course, these weren’t necessarily healthy but they definitely were delicious – and a good meal before a night of partying!
Every now and again I have a craving for these tasty & sweet shrimp but don’t always want to waste my calories (and money) on the often disappointing version served here in the states. What’s a girl to do?
Obviously, make your own healthier kind at home! Served with sweet potato “fries” it’s really hard to think of this as healthy.
Coconut Shrimp & Baked Sweet Potato Fries
Shrimp: Another quick cooking protein, shrimp makes healthy weeknight cooking a breeze. Although fresh is the best way to go, to make things easier, I keep high quality shrimp well sealed in the freezer until I am ready to use. To defrost, simply run under cold water.
Sweet Potato: What is it about sweet potatoes that make them so darn appealing? Is it the bright orange hue it brings to any dish? Or is it the fact that with the word ‘sweet’ in the name, you think you’re eating something bad for you. Whatever the reason, sweet potatoes are a staple in my fridge during the cooler months. If you are really stretched on time, simply prick the potato a few times with a fork and pop in the microwave for 3-6 minutes (depending on size).
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My relaxing day off from work has felt like anything but that. Between my dentist’s appointment this morning and running errands that I have been putting off, I haven’t had a moment to sit down & relax.
Originally I planned to work on some recipes, bake bread & practice my cake decorating but I think I’ll just focus on the last two tasks now.
Instead of trying a new recipe for lunch I stuck to something I always enjoy for a quick lunch or dinner, my healthy take on a hot dog & fries.
To start I cut a half of a sweet potato into fries and soaked them in water for about 10 minutes. After drying off the sweet potatoes I mixed them with olive oil, paprika, curry powder, chili powder, cayenne pepper, salt, pepper and a sprinkle of raw cane sugar. Then the sweet potatoes were wrapped up in aluminum foil and put in a preheated 400°F oven.
As the sweet potatoes cooked, I sauteed onion slices in olive oil with a little salt. When they were soft (and 10 min) I added about a teaspoon of thai chili sauce.
Once the sweet potatoes were tender, I removed them from the aluminum foil and spread out on a baking sheet to cook for another 10 minutes (turned once after 5 minutes).
I then heated up an all-natural Al Fresco Buffalo Style Chicken Sausage (fully cooked). When the sausage and fries were almost done, I toasted an Ezikiel Sprouted Grain Bun (didn’t realize until then that I had no hot dog rolls!).
I spread 1 laughing cow light Swiss cheese wedge on the bun when it came out of the oven and assembled my “hot dog” and onions. With the sweet & spicy fries on the side, it was great!
The sun is finally shining here in NY so after I start the yeast for my bread, I’m off to take a nice long walk. Then time to take on that cake!
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