Coconut Shrimp and Vegetables

Here is the recipe for the coconut shrimp from the earlier post. But as I said before we are in no way stuffy. We have not qualms about supplementing our meals with a few pre-made items. Trader Joe’s is a great resource for some fabulous ones. We love their chimichurri rice and they also have garlic naan. Both of these items can be found in their frozen food section. Below are the directions for the shrimp and vegetables. Feel free to use whatever vegetables you wish but this is what we enjoyed. Use whatever amount of shrimp or vegetables you need to feed your crew, brood, or whomever you may be making it for.


Coconut Shrimp
Peeled and deveined shrimp
Shredded coconut
vegetable oil for frying
Mix flour, salt and pepper together. Dredge shrimp in flour mixture. Whisk egg then dip shrimp into egg, and finally the shredded coconut. Deep fry in vegetable oil. It is as easy as that. This can be eaten as an appetizer with a honey mustard dipping sauce, or perhaps something with orange marmalade. It also makes a delicious meal when served with stir fried vegetables.
Stir-fried Vegetables
Scallions cut on the bias into 1.5 – 2 inch sections
Mushrooms cleaned and cut into halves or quarters depending on size
2 – 3 cloves of diced garlic
Snow peas
Olive oil
Saute scallions in olive oil over medium high heat until the white parts crisp tender (cooked through but retaining some crispness). Remove from pan and set aside. Add 1 – 2 T more of olive oil to pan with 1 T of butter. When butter is melted add mushrooms. Cook these until slightly browned. Add snow peas and garlic to pan and cook until snow peas are crisp tender. Return scallions to pan and heat through. Serve with rice and coconut shrimp.
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