Over the past couple of weeks, I’ve slowly been creeping onto my husband’s bad side. About three weeks ago, I sought his help with dinner suggestions. He quickly requested one of his old favorites, Crunchy Coconut Peanut Tilapia. For some reason, I nixed it – but since I had some coconut milk in the freezer, I promised to make it the following week. With a slight variation – we were out of tilapia, but there was mahi in the freezer, so I planned to use that instead.
We were supposed to have the crunchy coconut peanut mahi on a Friday, so Ben had more than a full week to look forward to it (yes, he’s rather easy to please.) But come Friday, I was totally spent, and a glass of wine sounded much more appealing than the nutty coated fish. So, I swapped the panko and peanuts for Riesling, and threw the mahi in the bamboo steamer with some ginger and lime. The hubs pretended to be happy.
And so I promised him, yet again, that I’d make the crunchy coconut mahi the next Friday (I don’t know why the fish kept ending up on Fridays – we’re not Catholic!) But of course, I realized that Thursday night that I had used up the all the mahi. Oops! My choices were either to stop on the way home on Friday to get tilapia, or come up with some other variation on this meal that would still satisfy my husband’s craving. But I absolutely loathe stopping at the store after the gym, and I had shrimp and tofu to work with. Which one would Ben be happier with? That’s a no-brainer.
I could have gone ahead and made the crunchy coconut peanut shrimp in the exact same way I’d make the tilapia. And finally, I’d creep around to my husband’s good side. But, the way I saw it, I had an opportunity to try something new, change it up yet again! I couldn’t resist.
This time, I nixed the peanuts and brought in my good friend PB2 – an all-natural powdered peanut butter that is simply peanuts with most of the fat and calories pressed out it. It’s a great lower-calorie alternative to the real thing and lends itself particularly well to dressings and sauces, but this time I decided to use it the same way one would use flour to create a crunchy coating on chicken or fish.
Update, 12/28: Many people have asked about where to buy PB2, and while I’ve heard it’s available in some stores, I can only purchase it online, and the minimum order from the manufacturer is for four jars. However, there’s another product on the market now that is just about the same: Trader Joe’s Peanut Flour. So if you have a TJ’s nearby and would rather not order PB2 by the case, you’re in luck! You can use Trader Joe’s Peanut Flour in place of any PB2 in any of my recipes.
The result was fantastic – you’d think these came out of a fryolater, not an oven. I added a little dab of bottled sweet chili sauce, but in the future I think I’d come up with a healthy dipping sauce of some kind. You could eat this for dinner as we did, or serve it up as a guilt-free game-time snack or party hors d’oeuvre.
Have you tried PB2 yet? If not, what woud you YOU like to make with it? If so, what has been your favorite PB2 recipe?
Crunchy Peanut Panko Shrimp
12 oz raw shrimp, peeled and deveined, tails left on
1/4 cup egg substitute, or two egg whites
4 tablespoons (24gm) PB2 or peanut flour
1/4 cup (28gm) panko bread crumbs
dash of chili powder
Preheat oven to 400F. Rinse the shrimp and pat dry. Add the shrimp to a large zipper bag along with the PB2. Close the bag and shake to coat the shrimp thoroughly.
Place the egg substitute in a bowl. In a mini food processor or blender, pulse together the panko and chili powder to combine evenly and create a finer crumb; pour the mixture onto a plate.
Place a cooling rack atop a baking sheet, and lightly coat with nonstick cooking spray. Dip each shrimp into the egg substitute, and then the panko mixture. Set on top of the rack.
Bake for about 12 minutes, or until shrimp are cooked through and coating is lightly browned.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 5.9 g
Cholesterol: 258.4 mg
Sodium: 354.6 mg
Total Carbs: 14.5 g
Dietary Fiber: 0.0 g
Protein: 44.5 g