One of America’s all time favorite appetizers for any occasion is coconut shrimp – am I wrong? Unless, of course, you’re allergic to seafood or don’t like shrimp and/or you don’t favor coconut (what!!). If you fall in either of these two categories, you may as well click out now. Me, I love both and have tried many coconut shrimps in all kinds of places. Naturally, it’s best eaten near the seashore, sipping a fruity concoction (preferably without a pastel umbrella) beneath swaying palms, the warmth of the sun and gentle sea breezes caressing your skin. *sigh*
There really are no bad days at the beach but, sadly, we can’t all have that every day, so I’ve created an easy recipe that can take you there in about 30 minutes… just add wine, or a Mai Tai, sans umbrella.
“Twice the Coconut Shrimp” is included in my early recipes here on She’s Cookin’ – it was equally delicious as this version, but it was fried and the photo definitely reflects how far I’ve come in this food blogging journey. Today’s version is also a double Coconut Shrimp, meaning the shrimp is dipped in liquified coconut oil instead of the standard egg wash, followed by panko (Japanese bread crumbs) and organic unsweetened shredded coconut.
The baked shrimp was a perfect golden brown with the requisite crispness and crunchy texture that panko never fails to achieve. Being a lover of all things coconut – it was definitely coconutty and the orange and Serrano chile sauce imparted just the right amount of sweet heat and burst of citrus to complement the crustacean. It’s a virtual party in your mouth that will have you and your guests reaching for another, then another, and another… until they’re all gone.
LouAna® Foods is a cooking oil processing company that started over a hundred years ago in Opelousas, Louisiana by Cajun settlers. Through the years they have evolved and modernized their refinery and packaging facility and, today, they the nation’s largest independent cooking oil refinery. LouAna® also stays on trend with their newest offering: Coconut Oil which is ideal for baking, sautéing, and stir-frying, due to its excellent flavor and aroma. Coconut oil contains no trans fat and no cholesterol. It makes great flaky crusts and adds a very subtle coconut flavor to sweet and savory dishes.
LouAna® Peanut Oil is the leading brand of peanut oil in the nation and the oil of choice among most experienced turkey fryers. LouAna® Peanut Oil is 100% pure peanut oil with no additives. It contains zero grams of trans fatty acids per serving and is naturally cholesterol-free. Fried chicken experts consider LouAna® Southern Frying Oil’s taste and performance superior compared to vegetable oil (soybean oil), canola oil, or corn oil.
In addition to peanut oil, LouAna® offers a wide range of cooking and salad oils. All LouAna® oils are cholesterol-free and trans fat free. Their delicate, light flavors make them ideal for frying, salad dressings, marinades, baking, and sautéing.
Disclosure: I received a jar of LouAna® Coconut Oil to review and use in my cooking capers.