Cuckoo for Coconut Shrimp


Happy Monday, yet again! Hard to believe it’s been a whole week since I last posted on here. But this one is worth the wait people!! I’ve been eyeing up coconut shrimp recipes on Pinterest for months (no lie), but I had such a hard time finding unsweetened coconut. Leave it to Reading Terminal Market to come through for me.

I ended up adapting two recipes from and Tracey’s Culinary Adventures to create the recipe.

What better way to celebrate the season premiere of Dancing with the Stars with my good friend/sous chef Maura?





Coconut Shrimp
1 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon sugar
2 large eggs
1 tablespoon water
1 cup unsweetened shredded coconut
1 cup panko bread crumbs
1 lb large shrimp, peeled and deveined

1. Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
2. Combine coconut flakes and panko crumbs in a bowl.
3. Mix the flour, paprika, cayenne pepper, salt, pepper, and sugar in a bowl.
4. Whisk egg in another bowl.
5. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
6. Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray
7. Bake in the middle rack for about 10 minutes. Turn shrimp over then bake for another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.

Sweet and Spicy Dipping Sauce
1/2 cup apricot preserves
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes

1. Mix ingredients and serve with coconut shrimp.

We served our Coconut Shrimp and Sweet and Spicy sauce with baked green beans (coat green beans with olive oil, salt and pepper and bake in the oven with shrimp).

Enjoy! Oh, and Happy St. Patrick’s Day!:P


Honey Walnut Shrimp


This weekend, I was struggling to decide what I should give up for Lent this year. Eventually, I decided to give up fried food. That being said, I (obviously) had to make something fried for dinner tonight as my last hurrah. This was my second time making this recipe, and I really love it! May not be the healthiest dish, but you gotta splurge once in a while, right?

Some candied walnuts…


Sweet honey sauce…


Crispy battered shrimp…


And, voila!



Honey Walnut Shrimp
1 cup vegetable oil
1/2 cup sugar
1/2 cup walnut halves
3 tbsp mayonnaise
1 1/2 tsp honey
1 1/2 tsp condensed milk
1 lb medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1 large egg, beaten
1/2 cup cornstarch

1. Heat vegetable oil in a large skillet over medium high heat.
2. Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil.
3. Add sugar and stir, constantly, until golden and thickened.
4. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.
5. In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
6. Season shrimp with salt and pepper, to taste.
7. Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
8. Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
9. In a large bowl, combine shrimp and honey mixture.
10. Serve immediately, topped with walnuts.

Source: Damn Delicious