My wife dearly loves coconut shrimp, so she asked me to make it for her for Mother’s Day. I went to the internet and combined a couple of recipes (primarily the recipe from DamnDelicious – click the image to see her recipe) to come up with the following which she loved. The shrimp were beautifully moist and delicious! Happy Mother’s Day, Denise! You are an incredible mom and the best wife and friend I could ever imagine!
- 2 cups coconut oil
- 1 can coconut milk
- 1 cup rice flour
- 1 cup unsweetened shredded coconut
- 1 pound large shrimp, peeled and deveined
- >Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Sweet chili sauce, for serving
- Marinate shelled, deveined shrimp in coconut milk for a half-hour to 4 hours
- Heat oil in a large skillet over medium high heat.
- Season shrimp with salt and pepper to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
- Working in batches, add shrimp to the skillet and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with sweet chili sauce, if desired.
Actually, I’m not a sports fan, but my wife loves football. We typically watch one game per year – the Superbowl. It used to be for the commercials, but the commercials have gone downhill, so now I doze through the football and we enjoy some snacks. Now that we are eating healthy, I had to re-think Superbowl snacks. So we will have veggies and dip plus Shrimp Cocktail. I found a recipe for the home-made healthy ketchup which I will then use as part of the cocktail sauce. Special thanks to SpoonfulOfSugarFree.com for these recipes. Enjoy the game!
- 1/4 cup Homemade Ketchup
- 1-3 teaspoons horseradish
- Simply mix the two ingredients together and serve with boiled shrimp. You may adjust the amount of horseradish used to suit your tastes. Some horseradishes are stronger than others, and some prefer a stronger or weaker horseradish taste.
- 12 oz. tomato paste
- 4 Tablespoons apple cider vinegar
- 1 Tablespoon mustard
- 1/4 cup+2 Tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/4 teaspoon garlic powder
- Combine all ingredients and whisk until combined. You may wish to blend in order to ensure the spices are evenly mixed throughout.
- It is best to let the ketchup sit together in the fridge for a couple of hours, or overnight, before serving so that the flavors blend together well.
- Store in an airtight container in fridge.
Check the ingredients of your tomato paste. The only item listed should be tomatoes.