Wednesday, January 19, 2011

Recipe of the week, 1/17/11

The topic of conversation that comes up every time I hang out with my friends is our incessant wanting of Summer.

Sun, warmth, the beach, outside activities. Sounds so much better than the slip-and-slide sidewalks I encountered endlessly during my walk to work this morning.

To help with this wanting, I decided to go tropical with my meal this week with a copycat of Red Lobster’s Coconut Shrimp and Pina Colada dipping sauce.

Believe it or not, there are no Red Lobster’s in New England. Or Bob Evans. It’s not a tragedy but it was a funny thing to realize.

Back to the topic at hand, here’s my cast of characters for the sauce:

coconut shrimp (2)

Just mix and refrigerate so it’s nice and chilled while you prepare the shrimp.

Then onto the main course:

coconut shrimp (1)

I accidentally cut off my flour in the picture. I also forgot that all I have is wheat flour in my apartment, I didn’t notice a difference though.

coconut shrimp

I butterfly-cut my shrimp by cutting them from end to tail. This let the whole area of the shrimp be coated. Leaving the tails on. It also gave me a good excuse to use the awesome new knife set I just purchased from Gilt.

Then I prepared my batter stations:

coconut shrimp (4) notes

Dip your shrimp (starting left to right) and I would recommend coating all of your shrimp before deep frying.

coconut shrimp (8)

I had a lot of left over mixture after I dipped all of the shrimp, as you can see

coconut shrimp (7)

I would recommend cutting the recipe by at least a 1/3rd. I would especially decrease the amount of breadcrumbs, but that’s just because I like more coconut and found that it seemed to have a hard time clinging onto the shrimp.

Once fried, plate with the pina colada dipping sauce

coconut shrimp (6)

Nothing like a taste of summer while it’s snowing outside.


  1. Thank you for making me wish it was summer haha Also, I'm kind of surprised that there aren't any Red Lobsters in your area. Of course, I'm sure the seafood restaurants in New England are probably better than Red Lobster being that seafood is their speciality.

  2. Actually, the downside to southern New England is that it's all about clams and frying everything. There's not a lot of shrimp consumption and Maine's where it's at for lobster.