Ah spring break… Why don’t normal companies give random week breaks in the middle of spring? I would be much more inspired to work after a relaxing week off. I guess that is why we take vacations.
I did a bit of that anyways. Since Juliet was off this week – and I was still trying to recover from the lingering cold I had – I decided to have a couple days of staycation. You will be very happy with me so far, I have planned three upcoming awesome weeks of recipes and themes. I am so excited and already started cooking up a storm. I am so glad that getting in my kitchen and creating new recipes is relaxing to me, as much as it may look as though I’m stressed out.
Other than cooking I hung out with Juliet and Chandra and went and checked out a new delicious restaurant nearby which was the brain child of two food trucks. I think it came out great! I love food trucks. I think most menus are made to push the bar a little bit on flavor and unique ingredients. Every truck is like a mini culinary testing site. Maybe I need one someday.
Well, on to this shrimp. I adore the flavor of coconut and shrimp together. The classic fried shrimp snack can be found in almost every large chain restaurant. Most are tasty but I figure, I could certainly make them myself whenever I wanted.
First off, I marinated the shrimp to give it an underlying flavor. Since I had leftover coconut water from my Coconut Strawberry Lime Spritzers, it made since to infuse the flavor all the way into the shrimp. I added lime for a bright kick, but I also wanted a fun flavor so I threw a couple tablespoons of tequila in there. Of course if you don’t want tequila, feel free to leave it out since both the lime juice and coconut water will add a lot of flavor themselves.
After the shrimp itself marinates, I used simple egg whites to get the coconut flakes to stick to them. I had a bit of trouble if the coconut clumped up too much so maybe next time I will throw the coconut in the food processor first to get it a bit finer. It should stick to the shrimp like a charm then.
I fried the shrimp in coconut oil. Canola oil used to be my go to oil for pretty much everything I fried, but I have been changing it up and using coconut oil as much as possible. I don’t have all the nutritional mumbo jumbo for what coconut oil supposedly does for you, but I figure if any of those things happen to me, I am doing really well! So why not try??
The pineapple dipping sauce is simple but it is the perfect accompaniment to the coconut shrimp. My goal was a pina colada flavor from mixing the two together, and I can say that was a huge success. I just wanted to be eating these shrimp sitting on a beach in the Caribbean. Hmm, vacation idea…
- 1 pound raw shrimp, tails on 35-40 count
- 1 cup coconut water
- 1 lime, juiced
- 2 tablespoons tequila
- 2 egg whites, whipped
- 1 cup shredded coconut
- 1 tablespoon all-purpose flour
- 2 tablespoons coconut oil
- 1 cup crushed pineapple
- 1 teaspoon brown sugar
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- In a large baggie, combine shrimp, coconut water, lime juice and tequila. Squeeze most of the air out and marinade in the refrigerator for at least 2 hours or overnight.
- In a food processor, blend pineapple, brown sugar, cayenne pepper and salt for about a minute until smooth. Set aside.
- Drain the marinade off the shrimp in a colander for five minutes. Place the coconut in a bowl and mix it well with the flour. Put the egg whites in another bowl. In a large frying pan heat the coconut oil over medium heat. Dry the shrimp lightly with a paper towel, dip in the egg whites then coat in coconut flakes.
- Fry a few at a time in the hot coconut oil until the coconut is browned and the shrimp are pink. Drain on paper towels and serve hot with the pineapple dipping sauce.