A few days before Christmas and things around my house are CRAZY (hence the lack of regular blogging) ! I still have a little shopping left to do and a LOT of presents to wrap. Tonight, though, we took a break with a fun dinner (that also just happened to use up the bag of shrimp that's been sitting in my freezer!)
Where this recipe came from
I love coconut shrimp! Unfortunately, traditional coconut shrimp is NOT good for you. And while deep-fried shrimp is delicious...I wanted to make a healthier version. This is one that I've been making for a while and it's always good! I usually use panko to make these crispier, but didn't have any. Instead I added some pecans which seemed to help!
Making the recipe
This is an easy one to do, but does take some time. While it was a great weeknight "getaway" dinner, it was a little bit of a rush and took longer than expected (I underestimated the time it takes to peel shrimp). Start to finish, it took a good 45 minutes (maybe longer). Totally worth it though!
The results
Brett and I both gave these a thumbs up! It was a great dinner, but would also make a great appetizer or snack. I didn't bother giving them to the kids, but they were pretty content with hot dogs nonetheless.
The recipe
1 bag frozen raw shrimp, thawed, shelled (is that word?) and deveined
1/4 cup pecans
3/4 cup whole wheat bread crumbs
1/3 cup coconut
2 eggs
2 tbsp olive oil
salt and pepper
Heat oven to 400. Remove the shells (and other good items) from the shrimp. Put the pecans, breadcrumbs, coconut and salt and pepper in a food processor. Process until smooth and pour in a shallow bowl. Whisk the eggs, olive oil and salt and pepper in another shallow bowl.
Apricot dipping sauce
1/2 cup apricot jam
3 tbsp orange juice
1 tbsp mustard (I used grey poupon)
Mix all ingredients until smooth.
Five spice rice
I served this with brown rice flavored with Chinese Five Spice Powder. (If you've never had it, it's a great spice. It tastes sort of cinnamon-y exotic...or something like that). I thought the rice was good, but felt like it was missing something - maybe citrus. If I made it again, I would have mixed in some orange zest and juice.
3/4 cup brown rice
1 1/2 cup chicken stock
1/2 tsp Chinese five spice powder
2 scallions, chopped
1 tbsp olive oil
salt and pepper
Heat chicken stocked over high heat in a small saucepan until boiling. Add rice and turn heat down to med-low and cover. Cook until tender, about 30-40 minutes. Add in Chinese five spice powder, scallions, olive oil and salt and pepper and serve.
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