Do you love seafood like Maddie and I do? Fish is usually on our meal plan at least once a week. We love getting creative to make our meals delicious and soul satisfying and I am always on the hunt for great seafood recipes. Not only do I think it’s delicious, it’s super healthy for us, too.
Well, it can be healthy, if it’s not deep fried like the recipe below is. Honestly, I believe everything in life should be handled with moderation.
With the theme of moderation in my life (well, the attempt at moderation in my life), I bring you a recipe for coconut shrimp. An easy meal you can even enjoy during the week! A treat to get you through the week.
1 egg 1/4 C. all-purpose flour
1/2 C. all-purpose flour 2 C flaked coconut
2/3 C. beer 24 shrimp
1 1/2 tsp. baking pwd. 3 C. oil for frying
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking pwd. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 mins. Meanwhile, heat oil to 350 degrees f (175 C) in a deep fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 mins. or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Our kids love this meal paired with mashed potatoes (sometimes from scratch, sometimes Mrs. Gerry’s helps us out), a quick garden salad from a bag, and homemade iced tea.
Naomi does not like shrimp, at all! This is one meal she doesn’t care how cold it gets or how long she has to sit at the table, she will not eat it.
I have learned to compromise. For Naomi I will cut up two boneless, skinless chicken breasts into bite size pieces. Then deep fry them after I’m done with the shrimp, because they are but up small, they cook up in no time at all, but I will save that recipe another blog post.