Baked Breaded Shrimp and Sweet Potato Fries with Honey Mustard BBQ Sauce

Today I was craving Chick-fil-A nuggets SOOO BAD but I overcame it and went for a healthier substitute instead. Spoiler Alert: it wasn't anything like Chick-fil-A... but it did turn out pretty tasty. *small wins*

Sweet Potato Fries

- 1 sweet potato, cut ~2 in. long slices
- Olive oil for tossing
- Kosher salt, pepper, garlic powder and paprika to taste

1. Set oven to 425 degrees and then start slicing sweet potato into slices that are about 2 inches long and about 1/4 inch wide. 

2. Place sweet potato slices in bowl and pour just enough olive oil on top to make sure all slices are coated. Sprinkle some salt, pepper, paprika and garlic powder and toss all together. 

3. Line baking sheet with aluminum foil, spray with non-stick cooking spray, and place sweet potato slices on top. Make sure that none are overlapping and place into oven. Cook for about 20 minutes, flipping the fries once or twice to make sure they are cooked evenly. 

Baked Breaded Shrimp

- 1/2 lb shrimp
- 1/3 cup coconut flour

- Salt and pepper to taste
- 2 egg whites
- 1/2 cup milk (or coconut/almond milk)
- 1/3 cup panko
- 1/3 cup breadcrumbs

1. Since I was already cooking the sweet potato fries, my oven was already set at 425 degrees. If not, set it now. 

2. Pull three bowls out. In the first mix your flour and salt and pepper (I added a bit of Tony Chachere's as well). In the second bowl add the egg whites and milk. In the third, mix together the panko and breadcrumbs. 

3. First coat the shrimp in the flour, then dip in the egg white mixture and then toss and coat shrimp with panko and breadcrumbs. 

4. Cover a baking sheet with aluminum foil and then place shrimp on top. Put baking sheet in oven and cook shrimp for about 15 minutes, flipping halfway through. 

Honey Roasted BBQ Sauce
- 1/4 cup Greek yogurt
- 1.5 tbsp mustard
- 1 tbsp BBQ sauce
- 2 tsp honey
- 1 tsp garlic powder
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2-3 dashes Worcestershire sauce

1. Mix all ingredients together in a bowl and then let set in the refrigerator for a few minutes before serving.

Tropical Salad with Honey Lime Shrimp

I've had this recipe for Honey Lime Shrimp stored in my Pinterest account for forever and I've been wanting to make it. So with that as my inspiration, I created a salad with Honey Lime dressing and combined it and the shrimp with mangos, kiwis, rasberries, and bits of ramen noodle pieces.


Tropical Salad with Honey Lime Shrimp

For shrimp:

• 1/2 lb shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 Tbsp honey
• 1/2 lime, juiced
• zest of 1 lime 
• 1 Tbsp garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Creole seasoning, to taste 

For dressing: 

• 1/4 cup olive oil
• 1/2 lime, juiced
• 2 Tbsp orange juice
• 1 Tbsp apple cider vinegar
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp cumin 
• 1/2 packet flavor seasoning for ramen noodles 

For salad: 

• 1 mango, diced
• 1 kiwi, diced
• handful of rasberries 
• smashed ramen noodle pieces, for topping 
• lettuce of your choice (I used a spinach and spring mix)

1. In a large ziploc bag, combine all ingredients for the marinade. When everything is well-combined, add the shrimp and let marinate in the refrigerator for 30-60 minutes. Flip the bag once or twice to make sure all shrimp are well coated with the marinade. 

2. While shrimp are marinading, combine all ingredients for the dressing and let it sit in the fridge until you're ready to eat. This is also a good time to chop the fruit for the salad. 

3. When ready to cook the shrimp, let them sit for 10 minutes at room temperature. Heat a large skilled to medium-high heat and add shrimp to the pan in a single layer, making sure they are not too crowded. There is no need to add additional butter or oil because of the olive oil in the marinade. 

4. Let shrimp cook on one side for a minute, until they curl up and start to pink. Flip them over and cook for another 30 seconds until the shrimp are opaque. Remove from pan. (I didn't include this in the ingredients, but at this point I added some orange bell pepper and cooked it a bit and had it with my salad). 

5. Combine lettuce, fruits, ramen noodle pieces and shrimp. Toss or top with dressing and enjoy!