Baked Coconut Shrimp Cups

These baked coconut shrimp cups are a fun twist on a classic appetizer. An easy, and gluten-free party recipe that is sure to be a crowd-pleaser! 

These baked coconut shrimp cups are a fun twist on a classic appetizer. An easy, and gluten-free party recipe that is sure to be a crowd-pleaser! | @sinfulnutrition | AD | #seafoodparty | @seafood4health

By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.

 

Happy Monday!

What a flippin’ week it was. As much as I planned to get back on track with blogging consistently, doing yoga consistently, and any and all other ducks to get in a row….12+ hour days of work while trying to navigate my way in and around Boston had other plans in mind.

I did get the chance to visit the fam back in New Hampshire, and get a taste of early fall in New England, which was some well needed TLC after a busy work week.

But now I’m back in the Jerzz, and ready for Fall and FOOTBALL!!!

These baked coconut shrimp cups are a fun twist on a classic appetizer. An easy, and gluten-free party recipe that is sure to be a crowd-pleaser! | @sinfulnutrition | AD | #seafoodparty | @seafood4health

 

..okay maybe not SOO much on the football aspect. Ever since my boyfriend opened my eyes up to professional rugby, American football seems like a reality show of sports. An injury in every play. Dancing around because you actually played football for 2 minutes, and as much as we try to forget deflate-gate, it is forever burned into my mind on how dramatic these burly men are.

Rugby — you have to be near dead to be injured, and there is not millions of dollars vested in advertisements at every commercial break. SOLD.

But don’t get me wrong, I’ll use any excuse to whip up some solid snackity foods.

These baked coconut shrimp cups are a fun twist on a classic appetizer. An easy, and gluten-free party recipe that is sure to be a crowd-pleaser! | @sinfulnutrition | AD | #seafoodparty | @seafood4health

So when I heard about this contest with the Seafood Nutrition Partnership, I knew they had already reeled me in. Sorry, I know. I couldn’t help myself.

I always said I could be vegetarian again, if I could eat seafood. Maybe it’s my New England blood, but I constantly crave the foods of the sea all year long.

Fresh steamer clams served dockside in the summer.

The hunt for the perfect lobster roll in the entire state of Maine.

Hot clam chowder with an endless supply of oyster crackers in the winter.

And shrimp in any and every form at any get together.

These baked coconut shrimp cups are a fun twist on a classic appetizer. An easy, and gluten-free party recipe that is sure to be a crowd-pleaser! | @sinfulnutrition | AD | #seafoodparty | @seafood4health

Plus, it is kind of an unwritten rule that anything served in a tiny, little cup is automatically better.

They may be a little delicate, but the caress and patience to get these coconut cups out and filled with sweet and spicy shrimp is well worth the effort.

Did I mention how cute these little cups are? Still can’t even.

These baked coconut shrimp cups are a fun twist on a classic appetizer. An easy, and gluten-free party recipe that is sure to be a crowd-pleaser! | @sinfulnutrition | AD | #seafoodparty | @seafood4health

 

Baked Coconut Shrimp Cups
Author: 
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 cup finely shredded, unsweetened coconut
  • 1 egg white
  • ½ pound cooked shrimp, peeled and chopped
  • 3 tablespoons sweet chili sauce
  • 1 teaspoon crushed red pepper flakes
Instructions
  1. Preheat oven to 350°F.
  2. Spray a mini muffin tin with non-stick cooking spray. Set aside.
  3. In a small bowl, whisk egg white until frothy.
  4. Add shredded coconut, and stir to combine.
  5. Add one tablespoon of coconut to each well of muffin tin.
  6. Press gently to form cups.
  7. Bake in preheated oven 7-10 minutes, or until edges start to brown.
  8. Let cool 10 minutes, and carefully remove cups from tin.
  9. In a small bowl, combine shrimp and chili sauce.
  10. Heat in microwave or in a small saucepan just before serving.
  11. Add mixture evenly to prepared cups, and garnish with crushed red pepper flakes before serving.

 

 

Hover over image to pin for later!

These baked coconut shrimp cups are a fun twist on a classic appetizer. An easy, and gluten-free party recipe that is sure to be a crowd-pleaser! | @sinfulnutrition | AD | #seafoodparty | @seafood4health

 

 

Make it a great day!

What’s your favorite party food?

Are you a seafood fan? What’s your fav?

 

 

WIAW: Why I’m Doing Whole 30

Happy Wednesday!

You know how we do ’round these parts when the week strikes hump.

WE EAT.

 

What I Ate Wednesday Logo

It’s no secret if you read this post’s title that I started the Whole 30. It was pretty much on a whim over the weekend, after enduring another week of unexplained and unanswered stomach issues.

I had success with lowering my carb intake in the past, but it took a toll on my energy levels and frozen bananas makes smoothies taste 110% better than cauliflower.

I’ve also just feeling blah with food, and want to get my constant snacking and cupboard rummaging under control.

Plus, I’m always like 3 years behind the latest trends, so it was about time. Day 3, and going strong..famous last words.

 

Egg Bake Breakfast and Avocado

I knew I’d be traveling to Philly and visiting a school for the greater part of the day, so a 5:30 wake up call and a hearty breakfast were what I had to look forward to.

I made an frittata similar to this one, but added in some kale from the farmer’s market, plus some roasted veggies, avocado, and hemp seeds, cuz I’m all about dem fats.

I didn’t get home until about 2:30, and was STARVING. Lucky for me, the boyf made a hugh jass batch of my sausage soup, and the fact that I prefer my soups cold (weird) since this was eaten straight outta the fridge topped with some nutritional yeast.

Turkey Sausage Soup Bowl

Can y’all say Jersey effen peaches?! Cuz I sure as hell did, face planting into this one. Super juicy and no cling pit. Life is beautiful sometimes.

Fresh Peach Bite

My body was calling for some intensity, so naturally I hit up BBG. I lasted 1.5 rounds in this hazy humid weather. I was drenched. It was awesome. Mission accomplished.

Don’t you hate when you’re trying to wait to have a meal, so you just keep having little snacks along the way, and then the meal finally comes and you’re full after a few bites? It happened.

I snacked on some cashews and carrots sticks with and almond butter, and decided I should just eat the damn meal instead of these half assed snacks. This is all I got to.

salad turmeric tuna

The depressing end of a romaine head topped with yesterday’s tuna salad I didn’t have at lunch, and a pickle. It worked.

Then came half a banana topped with almond butter and sunflower seeds to cure this relentless sweet tooth post-meal, and a cup of mint green tea. And The Office. ALWAYS The Office.

 

Make it a great day!

 

What’s one food you’ve been loving lately?

Dreading or awaiting fall?