This Coconut Shrimp Is Super-Healthy—And You’d Never Know It

Related: 10 High-Fat Foods You Should Be Eating More Of, According To Nutritionists

COCONUT SHRIMP

Dredge large shrimp in flour, then dip in beaten egg, then toasted coconut flakes. Bake at 400°F for seven or eight minutes until cooked through. Serve with orange marmalade for dipping (microwave jarred marmalade for about 30 seconds to thin it out.)

Liven up your salmon with a miso glaze. Here’s how:

SALMON GRILL PACKS

Place a four-ounce piece of salmon on a sheet of heavy-duty aluminum foil and season with salt and pepper. Top with chopped cherry tomatoes, garlic, capers, and lemon. Wrap the foil around the salmon to create a packet and place it on the grill for about 10 minutes.

This article originally appeared in the June 2017 issue of Women’s Health. For more great healthy-eating ideas, pick up a copy of the issue on newsstands now!