Ok, let’s call this week what it is; Jennifer’s obsession with coconut. I’ve gone off the coconut oil deep end and I’m not sure I’ll ever fully recover.
Then again, who’d want to? This weekend, in order to get my coconut fix, I made zesty coconut shrimp with a spicy dipping sauce. I’ve provided the ingredients for the shrimp and sauce below. Honestly, the shrimp were so flavorful on their own, the sauce didn’t stand a chance.
Ingredients: (about 2 servings)
1/2 pound shrimp (uncooked and deveined)
1 cup panko breadcrumbs
1 lime (juice and zest)
1/2 cup shredded coconut flakes
1/2 can light coconut milk
a handful of chopped cilantro
a pinch of salt
1 generous tablespoon coconut oil
a good squirt of Sriracha sauce
For the sauce: 1 generous tablespoon mayo, 1 tsp Sriracha sauce, and a squeeze of lime
Directions: Combine coconut milk, lime juice, cilantro, and Sriracha in a mixing bowl. Add the shrimp, cover, and let sit in the fridge until chilled. It can stay put for 2 to 3 hours if necessary.
In a separate bowl, combine panko, salt, lime zest, and shredded coconut. Toss with your fingers.
Remove shrimp from the fridge and dredge in the coconut mixture to form a nice crust. You could add a pinch of flour here to get a heftier coating if the panko doesn’t stick to your liking.
In a skillet, on medium-high heat, melt the coconut oil. It smells so insanely good, resist the urge to eat it straight from the jar.
Once the pan is hot, place the shrimp in the skillet and let brown on each side.
The shrimp only take a few minutes to cook. When the tails turn bright pink, it’s a good time to flip them over.
Once done, pull the shrimp out of the pan and place onto a paper towel to drain excess oil.
Whip up the dipping sauce lightening quick by combining a hunk of mayo with a good squirt of Sriracha and lime. Make it as spicy as you like.
Don’t be shy, dig right on in!
Don’t fight it, there’s no use in trying.
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