One thing we love about our Foodie Pantry Box is that almost everything inside is full size. In this recipe, we were able to use products from three different boxes!
This is a tasty combination with lots of flavors and well, there’s bacon involved so obviously it’s going to be good!
Here we go.
WHAT YOU WILL NEED:
For the shrimp:
-1 lb peeled and de-veined shrimp
-1/2 cup shredded coconut (we used Let’s Do Organic)
-4 tbsp. flour (we used Blend by Orly London Blend)
-6 tbsp. bread crumbs (we used Aleia’s Gluten Free Panko)
-2 egg whites, whip until slightly frothy
For the succotash:
-2 cups corn
-4 slices bacon, chopped and cooked
-1/2 red pepper, diced
-1 green onion, chopped
HOW YOU MAKE IT:
-Preheat oven to 450 degrees and prepare a cookie sheet with non-stick spray
-Season the shrimp with salt and pepper.
-In a bowl, combine the coconut, flour and bread crumbs.
-Dip one shrimp in the egg whites, then press into the coconut mixture, coating evenly.
-Set each shrimp on the prepared baking sheet.
-Cook for 8-10 minutes, turning half way through. The shrimp should be opaque on the inside and crunchy on the outside.
-Sautee bacon until fully cooked, set aside. Do not discard bacon grease.
-Sautee peppers and green onion in the bacon grease until tender, set aside.
-Cook the corn in a pot until tender, about 8-10 minutes.
-Add bacon, peppers and green onion to the corn and mix until fully blended.
Serve together and enjoy!