Valentine’s Day meal: Coconut Shrimp & Veggie Wraps

Since many of us are having Valentine’s Day at home this year, why not make something special for you and your significant other? This recipe from Fresh Home magazine will make for a casual but intimate evening. It also contains naturally libido-boosting ingredients like carrots, cinnamon, and pineapple.

Coconut Shrimp & Veggie Wraps

Prep: 30 min. Cook: 20 min.

Yield: 2 servings

Ingredients:

• 2 medium carrots, cut into ½-inch. pieces
• 1 small red onion, chopped
• 1 small sweet yellow pepper, cut into 1-in. pieces
• 1 small fresh beet, peeled and cut into ½-in. pieces
• 4 tsp. olive oil
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. ground cumin
• ¼ tsp. ground cinnamon
• 1/8 tsp. ground ginger
• Dash ground allspice
• 8 uncooked large shrimp, peeled and deveined
• 3 Tbsp. all-purpose flour
• 2 egg whites
• 1 cup flaked coconut
• Oil for deep-fat frying
• 1/3 cup pineapple preserves
• 1-1/4 tsp. cider vinegar
• 1 tsp. butter
• Dash cayenne pepper
• 4 Bibb lettuce leaves
• 4 slices fresh goat cheese

Directions:

1. In a foil-lined 15-in. x 10-in. baking pan, place the carrots, onion, yellow pepper and beet; drizzle with oil. Sprinkle with salt, pepper, cumin, cinnamon, ginger and allspice; toss to coat. Bake, uncovered, at 425 degrees for 20-25 minutes or until tender, stirring once.
2. Meanwhile, make a slit down the outer curve of each shrimp, starting with the tail; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour, dip into egg whites, then coat with coconut.
3. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
4. In a microwave, heat the preserves, vinegar, butter and cayenne until the preserves and butter are melted. Stir until smooth; drizzle over vegetable mixture and toss to coat.
5. Place ½ cup vegetable mixture on each lettuce leaf; top with shrimp and goat cheese. Fold lettuce over filling.

Recipe and photo used with permission from Fresh Home magazine.

Anne-Marie Nichols is the Managing Editor of Mom Central Food. You can also find her cooking up some healthy recipes at This Mama Cooks! On a Diet.

Anne-Marie Nichols