Spicy Coconut Shrimp

1 lb of peeled/deveined shrimp
1 c finely shredded coconut
1 tsp cumin
1 tsp chili powder
2 tsp onion powder
1 tsp oregano
3 egg whites
coconut oil

In two separate bowls mix your dry ingredients together and whisk your egg whites.

Heat up coconut oil (keep adding more as needed) in a small skillet.  Dredge shrimp in egg whites (shake off excess), cover with dry coconut mixture, and place in pan.  Cook 3 minutes on each side until they form a nice "C" shape.

Place cooked shrimp on a layer of paper towels when done, blot off excess grease and squeeze lime juice to finish

VEGGIES:

After a trip to the Farmer's Market on Wednesday, I had a plethora ("Jefe - would you say I had a plethora of pinatas?"  Sorry.  That was really funny in my head) of fresh veggies.  I cubed and peeled some sweet potatoes, purple carrots, and asparagus, tossed with olive oil, basil and pepper, and tossed them on a cookie sheet for 15 minutes at 475.  Can you say easy and delicious??!!!