Photo: Jennifer Tyler Lee

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The Tropical, Dessert-y Stir-Fry
Hearing the word "coconut" before anything else might be just the thing to lure in someone who's wary of shellfish. For this dish, Lee cooks shrimp (along with cherry tomatoes, sweet onions and baby spinach) in coconut oil to add a subtle flavor to the dish, then garnishes everything with toasted coconut for an extra taste bum— and terrific crunch, too.

Get the recipe: Coconut Shrimp
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