I’ve been doing this thing lately where I get so excited about seasonal cooking that I write down recipe goals or ideas for each season.
Well, I just started it, so we’ll see how it carries through the year.
I write these recipe ideas, some new and some old, on a piece of paper and hang it at my desk as a reminder. Then, as I make a recipe on the list, I cross it off.
I really enjoyed using the list this summer to make some more creative and fun things, like this Baked Coconut Shrimp.
Other fun recipes that I made included:
- Tomato pie (good but a lot of work)
- Pina Coladas (so easy and tasty- I’ll have to share the recipe soon)
- Peach buckle (always a winner)
- Low country boil
So, on to this stupid easy and tasty shrimp.
Who else is with me about how delicious coconut shrimp is. I remember getting it at restaurants a few times as a child, and I mean where could you go wrong with toasted coconut and shrimp and possibly a dipping sauce? I actually used to despise coconut as a child, something about the texture, but thankfully I have since come around to its tropical wonder.
So, with this shrimp, all you have to do is take the easy route and get peeled and deveined shrimp (unless you would like to do that yourself), then dip in an egg, flour and seasoned batter then toasted panko and coconut then bake. It’s that simple and is sure to be a great treat for you and your family!
We enjoyed ours with grilled corn on the cob and coconut rice.
Creating my fall cooking goal list
I’ve already started my fall cooking goal list, and I’m oh so excited about all of the pies, crumbles, soups and warm, comforting meals coming our way.
So far, my fall cooking list includes:
- Apple pie and crumble
- Paul’s pumpkin bars
- Halloween spiders
- Birthday cake madeleines
- All the mac and cheese!
- These lamb burgers (leftover from summer’s list)
- Chicken pot pie
- Chicken and gnocchi soup
- Vegetarian chili
- Posole
When I asked on Facebook, some of you said you’re looking forward to cooking:
- Chili
- Soups
- Skillet cornbread
- Apple crisp and ice cream
- Pumpkin bread
Baked Coconut Shrimp
These Baked Coconut Shrimp are simple, healthy and a great way to enjoy some summer shrimp.
Ingredients
- 1 lb. shrimp, peeled and deveined
- 2 eggs, beaten
- 1 tbs. coconut oil
- 1/4 cup flour
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 cup panko breadcrumbs
- 1 cup shredded coconut, sweetened or unsweetened
Instructions
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Heat oven to 400 F. Spread panko on a baking tray in an even layer. Carefully spray with oil or cooking spray by holding the spray vertically. Bake for 2 minutes. Shake the tray and bake for another 1 to 2 minutes, until panko is light golden. Transfer to a bowl and set aside.
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Prepare two bowls. Add the beaten eggs, coconut oil, flour, garlic powder and salt into the first bowl and mix well. Add the coconut to the toasted panko for the second bowl and mix well.
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Line a baking tray with parchment paper or a Silpat. Hold the shrimp by the tail and dip it in the first bowl/egg mixture, then place the battered shrimp into the second bowl/coconut panko. Use your other hand to press the breadcrumb mixture on top to coat well. Carefully place it onto the lined baking tray. Finish up all the shrimp in the same way and place them at least 1 finger’s width apart. Spray a thin layer of oil on top.
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Bake until the coconut turns golden and the shrimp are cooked through, 10 to 15 minutes, depending on the size of the shrimp. Optional: Sprinkle with fresh cilantro and serve with Thai sweet chili sauce.
