Tomorrow is Heather’s birthday…Heather loves coconut. And shrimp. Maybe because she loves pink, but you’d have to ask her. We like to party in our family; birthdays, death days (macabre, but people have to eat and laughter in the midst of tears is fortifying), weddings, sunny days, Sundays, buy-one-get-one-free days…you get the idea. Any excuse for a party!
Coconut shrimp is so yummy, but I didn’t want to deep fry it. As delicious as fried food is, its just not good for you no matter what you are frying, and I don’t know about you, but after I eat it, I feel about 10 lbs heavier.
This was very simple to make, and because its grilled, the shrimp still had a satisfying golden-brown crispy exterior. The coconut has a slight sweetness to it, contrasting nicely with the rich ocean-flavor of the shrimp. Top it off with Ginger Plum Sauce (https://mccorrielanekitchen.wordpress.com/2012/03/24/ginger-plum-sauce/) and you have a mouth-watering explosion of Asian-inspired flavors on your plate!
About 25 shrimp
1 cup unsweetened shredded organic coconut
1/4 cup almonds, ground into medium-fine texture
1/4 cup coconut milk
1) Marinate shrimp in coconut milk at least an hour. Mix together shredded coconut and ground almonds; set aside.
2) Beat egg, toss with marinated shrimp. Toss shrimp in coconut and almond mixture, set on heated grill, and cook until shrimp are pink and crust is golden. Serve with Ginger Plum Sauce!
It really is that easy…!