As some of you may already know, Turkey Day is coming up soon… a day where we get to spend time with our family… and by spend time I mean eat way too much food, then eat “samples” of 3 different desserts, then have seconds of our favorite dessert, and finally fall asleep watching the lions lose at football.
There’s only one thing wrong with the above eating plan, and that is the food-void that we call the cooking phase. How about you make and eat a dozen of these coconut shrimp while you’re waiting for that feast to be prepared.
I was going to buy uncooked shrimp, but got rather lazy and opted for the cooked version (that was also shelled and de-veined for me… win/win).
Just like breading anything:
- Bread crumbs
Only this time we are going half coconut flakes, half panko for the bread crumb phase. I attempted to skip the flour phase, but I could not get any bread crumbs to actually stick to the shrimp… once I added the flour in it got much easier. Don’t worry, the crappy looking shrimp still tasted excellent.
I opted for a quick bake as opposed to a fry… you miss out on a little bit of the crunch but you also miss out on unnecessary oil (fair trade).
I wanted to keep the sauce somewhat tropical to match with the coconut, so I went with an apricot jam. Of course I have no idea where apricots grow, probably Canada… the anti-tropics.
What are your favorite turkey day appetizers?
Bored of the same old shrimp and cocktail sauce? No? Me neither… I could eat that every day… well, just for kicks, here’s another way to eat some shrimp just to give it a little unnecessary variety.