Rob’s Coconut Shrimp

Shrimp 1 lb uncooked 16-20 count size
coconut flakes, sweetened
Thai seasoning
olive oil
salt and pepper (preferably kosher salt)

Other things for the meal
Ready to go bag of Caesar Salad
bag of baby carrots
box of couscous
Desert (from pastry isle)
gifts, flowers, card

Coconut shrimp
Peel and wash shrimp. Heat a swish of olive oil in frying pan on high heat. Add shrimp to pan in just one layer. Sprinkle with salt, pepper and thai seasoning. Cook for 1 minute or until the edges start to turn red. Flip over and reapply salt, pepper and thai seasoning. Sprinkle coconut flakes over shrimp. Cook for one more minute or until cooked through (red throughout) stirring and adding coconut until some coconut is on each shrimp. Serve hot and enjoy.

Roasted Carrots
Cut carrots in half. Toss in bowl with olive oil, salt and pepper until coated. Layout on baking sheet in one layer. Cook at 400 degrees for 20 minutes or until edges get slightly browned. Keep hot until ready.

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