Coconut Shrimp are one of my favorite appetizers when I'm out at an Asian restaurant. This recipe for Beer Battered Coconut Shrimp is delicious. It offers the great coconut flavor of a coconut shrimp with the great, crunchy coating of a beer batter.
You can create any type of dipping sauce that you like. The marmalade dipping sauce below offers a very nice sweet, tart, and spicy flavor profile. It is really refreshing! Garnish with fresh cilantro if that is a flavor you enjoy!
- 1 pound peeled (tails on) and deveined fresh shrimp (preferably jumbo sized)
- 1 cup pancake mix (plain)
- 1 cup beer (a lighter beer is better)
- 2 tablespoon coconut milk
- 1/4 cup all purpose flour
- 1 cup coconut flakes (and more on hand just in case!)
- Light cooking oil (like canola oil)
- Rinse the shrimp well and butterfly them
- Combine pancake mix, beer and coconut milk and mix well with a whisk to remove lumps. Dredge the shrimp in flour, then beer batter, then coat with the coconut. NOTE: have this done before heating oil as they need constant attention or they will burn
- Heat the oil in sauce pan (2-3 inches deep) over medium to almost med-high (about 350 degrees F). Fry the shrimp 5 to 6 at a time, until golden brown on all edges. Drain on paper towel and serve with sauce.
For Marmalade Dipping Sauce
- 1 cup rough cut orange marmalade
- 5 Teaspoons minced, fresh ginger
- 1 Tablespoon minced garlic
- 1/3 cup fresh lemon juice
- 1/2 – 3/4 Teaspoon red pepper flakes
Baked Stuffed Founder is a tasty light dinner option for those nights when you are looking for something healthy. You can easily substitute Tilapia for Flounder if you prefer it.
I like to serve this meal with a nice salad filled with fresh summer produce. I top the fish with lots of fresh squeezed lemon and a bit of tarter sauce.
- 1/2 cup Chopped Celery
- 1/2 cup Chopped Green Onions
- 1 Clove; Minced Garlic
- 1 stick Butter (1/4 lb)
- 1-1/2 cups Moistened Cubes of Bread
- 1/2 lb Chopped Boiled Shrimp
- 1/2 lb Crab Meat
- 2 tbs Chopped Parsley
- 1 Slightly Beaten Egg
- Salt, Pepper and Cayenne Pepper
- 4 Medium Size Flounders
- Sauté celery, onion and garlic in 1/2 of butter over low heat.
- Add bread, shrimp, crabmeat, parsley and egg; mix well.
- Season with salt, black pepper and cayenne.
- Split thick side of flounder, lengthwise and crosswise, and loosen meat from bone of fish to form a pocket for stuffing.
- Brush well with melted butter; salt and pepper, and stuff pocket.
- Melt remaining butter in a shallow baking pan.
- Place fish in pan; do not overlap.
- Cover and bake in 375F oven for 25 minutes, or until fish flakes very easily with a fork.
- Remove cover; bake another 5 minutes.
Yield: 4 Servings
Salmon is a healthy meal option that can be prepared easily even on a busy week night. I like this recipe because these ingredients are always in my house. I buy frozen fish, including salmon, and always have it in the freezer. This maple glazed salmon recipe takes an ordinary salmon dinner and makes it extraordinary!
- 4 4-5 oz fresh or frozen skinless salmon fillets
- 1/3 cup pure maple syrup or maple flavor syrup
- 1/3 cup orange juice
- salt and black pepper – to taste
- 1/4 cup chopped pecans
- Thaw fish, if it's frozen.
- Preheat broiler
- For Glaze: In a small saucepan, combine maple syrup and orange juice and cook uncovered for 5 minutes over medium heat.
- Rinse fish and pat dry with paper towels.
- Season fish with salt and pepper.
- Place fish on greased broiler pan and broil 3-4 inches from heat for 5 minutes.
- Remove and brush 2 tablespoons of glaze all over salmon.
- Turn salmon and broil about 5 more minutes or until salmon flakes when tested with a fork.
- Stir pecans into saucepan with remaining glaze and cook over high heat for about 5 minutes or until glaze reaches the consistency of syrup.
- Plate salmon and top it with pecan maple glaze