AN EASY COCONUT SHRIMP RECIPE

For me, there are few other dishes that evoke the feeling of summer, dining al fresco, and a lazy vacation day quite like coconut shrimp. Back when we sailed on the Carnival Breeze last year, we ate tons of amazing seafood and all the shrimp we possibly could, but the coconut shrimp at RedFrog Pub was a favorite. When we returned back from our trip, I figured it was time that I learned to make the dish at home.

Though it’s one of my favorite ways to prepare and eat shrimp, coconut shrimp can be a bit unhealthy in its traditional fried form. Here, I’ve opted to bake the shrimp instead. You get the same great crunch and
coconut flavor, but it’s a lot healthier and in my opinion, a lot easier to cook as well!

I’ve found that this is a great dish to serve as an appetizer while entertaining. It ends up looking a lot more impressive and difficult than it actually is (preparing it really could not be easier), and it’s been a crowd pleaser every time I’ve made it for guests. I like to prep it with two different sauces: a tangier one and a creamier one, but you could experiment with other flavors and sauces to your liking. It’s a really versatile dish so the options are pretty limitless!

Baked Coconut Shrimp Recipe:

Ingredients (for shrimp):

  • 1 lb large raw shrimp, peeled and deveined
  • 1/2 cup
    shredded sweetened coconut flakes
  • 1/2 cup panko bread crumbs
  • 1⁄2 tsp
    powdered ginger
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp cayenne pepper
  • 1 large egg
  • 1 tsp salt (or to taste)
  • 1 tbsp all purpose flour
  • Olive oil

Ingredients (for tangy dipping sauce):

  • 1 tbsp rice wine vinegar
  • 2 tbsp marmalade (we used guava jelly but
    orange or lemon marmalade would work nicely too)
  • 1⁄2 tsp crushed red pepper
    flakes

Ingredients (for creamy Sriracha mayo sauce):

  • 1⁄4 cup mayonnaise
  • 1 tbsp Sriracha (you could add more if you want the
    sauce to be spicier)
  • Juice from 1⁄4 lime

Directions for shrimp:

1. Preheat the oven to 425 degrees.
2. Rinse and devein the shrimp, and lightly salt after deveining. You can
remove the tails at this point if you prefer.
3. Combine coconut flakes, panko bread
crumbs, powdered ginger, garlic powder, cayenne pepper and remaining salt in a bowl.
4. Whisk egg into the second bowl.
5. Place flour into separate bowl.
6. Spray or spread olive oil onto a baking pan. This is where you’ll be placing your full coated
shrimp.

7. Start the battering process by dipping the shrimp into the flour to coat it evenly. Then, drop the floured shrimp into the egg; dip one last time into the panko and coconut flake mixture. Lay the breaded shrimp out onto your baking pan.

8. Once all of your shrimp are breaded, place them into the oven, and bake for about 8-10 minutes, or until the tops start to turn golden brown.
9. Turn the shrimp over after they’ve cooked 8-10 minutes. Place them back into the oven for 6-8
minutes or until browned and cooked thoroughly.
10. Combine your ingredients for sauces, and serve the shrimp immediately with lime wedges.

Directions for tangy dipping sauce:

1. Combine rice wine vinegar, marmalade of your choice and red pepper flakes in a small bowl and stir.

Directions for Sriracha mayo sauce:

1. Combine mayonnaise, Sriracha and lime juice in a small bowl and stir.

This post was created for Away We Go with Carnival, the destination for getting in the getaway
state of mind. Head on over.


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LA PHOTO GUIDE

Recently, my friends at Artifact Uprising asked me to put together a photo guide to LA complete with tips for each location. It was so fun to put together, and definitely has me dreaming of another trip back west. Until then, you can read the guide here: https://www.artifactuprising.com/photography-tips/los-angeles-city-guide 

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A Summer Grill Out

This post was sponsored by Bota Box. All opinions and thoughts expressed are my own. 

During the summer months, we try to spend at least a few nights a week up on our building’s rooftop grilling dinner. We have a few go-tos in the rotation (bbq chicken, grilled veggies, flank steaks, etc.) but grilled shrimp is always at the top of my list. This time, we opted to have a couple of friends over, and change things up with grilled shrimp tacos instead. They are SO ridiculously easy to make, they’re fast, and they’re perfect to have on a hot summer night. Through my partnership with Bota Box, we poured some wine to go along with, and had the perfect evening.

I hadn’t tried Bota Box before, but was really excited to find that the packaging is 100% recyclable, and creates 85% less landfill waste than traditional glass bottles. We’ve really been trying to reduce our carbon footprint, and use recyclable packaging and materials as much as possible so it’s definitely a big selling point on that end. Best of all, the wine was delicious (the pinot noir is a personal favorite, but the pinot grigio went perfectly with the tacos). I’ve included the taco recipe below and you can visit www.botabox.com if you’re curious about where to find a box near you!

GRILLED SHRIMP TACOS 

Ingredients:

  • 1 lb. jumbo raw shrimp
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • ½ tsp cumin powder
  • ½ tsp chili powder
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tbsp vegetable oil
  • 1 bunch cilantro
  • Lime wedges
  • 6-8 flour tortillas

Directions:

  1. Begin by soaking your wooden skewers in water. Soaking for at least 30 minutes allows the skewers to not burn on the grill as easily.
  2. Rinse, peel and devein the shrimp. Remove the tails.
  3. Combine the dry spices with the vegetable oil and stir to combine.
  4. Add the shrimp to the spice mixture and toss to coat evenly.
  5. Skewer 4-5 shrimp on each wooden skewer, leaving some room between each shrimp
  6. Fire up your grill on high to heat to roughly 400 degrees. Once grill is heated, turn burners down to medium.
  7. Place the shrimp skewers onto the grill. Cook for roughly 2-3 minutes on each side, or until the shrimp start to lightly char around the edges.
  8. Serve the shrimp immediately by placing 4-5 shrimp on each grilled tortilla. Top with sour cream drizzle, fresh cilantro and serve with lime wedges.

We served the tacos with chips and, guac, grilled corn and watermelon slices but extra grilled veggies, fresh salsa or grilled pineapple would work well too!

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A Visit to Roanoke

Last month we traveled with Curio Collection and Global Yodel to the beautiful, historic city of Roanoke, VA. We spent the weekend there hiking the Blue Ridge, taking in the local food scene, and generally just getting in a lot of relaxing. You can read my full Roanoke guide here, but I thought I’d round up a few of my favorite snaps from the trip as well!

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Infinity Mirrors at the Hirshorn

On Tuesday evening, the Hirshorn invited me to a preview of the Yayoi Kusama: Infinity Mirrors exhibit. I’d been dying to see the Kusama’s art since I’d heard about it, couldn’t have been happier I got to check it out. Six Infinity Mirror rooms make up the exhibit, and you experience each one on your own (or with a friend) on a timed basis. It was completely immersive, and totally unlike anything I’d seen before. These photos do it absolutely no justice, and I’d urge you to pay a visit if you’re in DC. I will certainly be going back (the exhibit runs through May 14)!

“Our earth is only one polka dot among a million stars in the cosmos.” – Yayoi Kusama

 

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