Coconut Shrimp

Coconut Shrimp

Spring break is finally here! Guess what I’m doing this week . . .

If you said cooking, you’d be correct 😉

Although I’m not cruising my way to the Bahamas or enjoying sunshine on the beach like some of my UF classmates, a serious case of vacation brain hit me hard this weekend while at home in St. Pete. Temperatures only reached the upper fifties, but my mind was on island time, and my pale skin craved warmer weather.

I accomplished no work whatsoever, and it felt wonderful. Relaxation in the form of watching a few episodes of Girls, sleeping in late and spending quality time with family is exactly what my body and brain needed. It’s hard for me to accept, but even a mini blogging break was necessary.

Regularly scheduled programming – (Almost) Grownup Lunchbox, WIAW and Friday’s Favorites – will be back next week. However, I plan to pop in a few times during my break with recipes perfect for a laid-back state of mind.

You may be covered in feet of snow, but these easy-peasy recipes will make you feel like your toes are in the sand. Here’s to warmer weather and the promise of summer. Enjoy. 🙂

Makes One Pound of Shrimp 

Difficulty: Easy 

Cook Time: 8 minutes per batch


  • One pound medium-sized shrimp (I bought fully-cooked shrimp from Publix to save time)
  • Three tablespoons extra-virgin olive oil
  • 1/2 cup unsweetened shredded coconut
  • Six tablespoons yellow cornmeal
  • Three tablespoons whole-wheat flour
  • Two eggs
  • One teaspoon each of salt, black pepper and granulated sugar


  1. Place one tablespoon oil in a large skillet and turn stove on to medium high heat.
  2. Mix cornmeal, flour, coconut, salt, pepper and sugar in a large bowl.
  3. Beat eggs in a separate bowl until frothy.
  4. Take a piece of shrimp and dip in egg mixture. Gently shake to remove excess egg.
  5. Place shrimp in cornmeal mixture. Press down to absorb mixture. Flip and repeat for the other side.
  6. Place shrimp in skillet and cook for about four minutes per side. (Note: Depending on the skillet size, you should be able to fry about 12 pieces at a time. I cooked three batches of 12 shrimp.)
  7. Serve with salsa, melted butter, ranch dressing or your favorite seafood condiment! 


  1. What is your favorite method of cooking shrimp?
  2. What is your favorite seafood?
  3. Do you ever get a case of “vacation brain”?


Related HGG Recipes:

Garlic Parmesan Salmon and Vegetables

Friday’s Favorite Food Finds: Pick-Me-Ups


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