The other night, I set out to make hubby some coconut shrimp. We like Outback’s and wanted to duplicate it to some degree. I planned to come home and whip up a tasty dish with some rice on the side and some veggies. I had it all figured out… well I did until I got home.
2 fresh apricots
1 Tablespoon coconut oil
½ teaspoon crushed red pepper
6 large shrimp, peeled and deveined
2 medium zucchinis, cut into “2×4’s”
1/3 cup shredded sweet coconut
1 cup milk (or buttermilk or coconut milk)
Salt & pepper to taste
Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Rinse the shrimp and zucchini and pat dry. In one coating tray place the milk. In another, the coconut. Dip the shrimp and zucchini, a couple at a time, into the milk then into the coconut and lightly press the shrimp & squash into the coconut so it sticks well. Place the shrimp and zucchini on the cookie sheet, spacing them evenly apart. Sprinkle with salt and pepper as desired.
Dinner disaster averted!! Keeping some fresh veggie on hand meant that we had our coconut shrimp, but with a zucchini twist. This turned out great and we almost didn’t miss the extra shrimp. What was your last Kitchen Adventure Quick-Fix? Let me know by commenting below.