Throw It Together Thursday: Coconut Shrimp And Candied Nuts
In the spirit of Halloween, we decided to go with an orange palette of food. How about Sunbasket’s Coconut Shrimp with Cucumber Salad and Pineapple-Ginger Mayo? And if you want…
Serve the salad (with the honey-lime vinaigrette) on the side. Enjoy! (Serves 2)
Throw It TogetherIn the spirit of Halloween, we decided to go with an orange palette of food. How about Sunbasket's Coconut Shrimp with Cucumber Salad and Pineapple-Ginger Mayo? And if you want a nice snack to set out for guests, how about some candied nuts? Jordan Skinny Syrups has an easy recipe. My daughter is approaching 2 1/2 years old and getting more creative with her cooking. Sometimes it works and sometimes, not so much. Here are the ingredients you'll need for both dishes.
Coconut Shrimp with Cucumber Salad and Pineapple-Ginger Mayo:
1 organic cucumber
2 organic radishes
Honey-lime vinaigrette (lime juice - honey - Aleppo chile flakes - olive oil)
1 TBS black sesame seeds
10 oz wild Gulf shrimp
1 egg
½ cup shredded coconut
1 teaspoon granulated garlic
Pineapple-ginger mayo (pineapple - mayo - sambal oelek - garlic - ginger)
Candied Nuts:
Favorite nuts (we went with almonds)
Jordan Skinny Syrups Pumpkin Cinnamon Roll
Cinnamon
"Yo, let's get this cooking started."
Rinse the cucumbers and radishes. (Peel cukes if you'd like.) Slice 'em up and mix them together.
The dressing is easy.
We use the Sun Basket Honey Lime base, mix in 2 Tbs oil, and then add a little S&P and the black sesame seeds. By the way, as I'm writing this...i'm like Oh No! Did I use sesame seeds or poppy seeds??? Pregnancy brain! And poppy seeds will get you a positive test for opioids. Not a good thing when you are expecting!
As much as she'd like to help out with the shrimp prep...
We're going to keep it safe in our kitchen. Mama rinses and drains the raw shrimp; and cracks an egg in a bowl and adds S&P and whisks it.
I did let my daughter combine the coconut and granulated garlic powder.
Drag the shrimp through the egg and then coat with the coconut/garlic.
In a large frying pan over medium-high heat, warm 2 TBS oil until hot but not smoking.
Cook the shrimp in a single layer, turning once, until golden brown and cooked through, 1 to 2 minutes per side. Put them on a paper-towel-lined plate.
Plate the shrimp and drizzle with the pineapple sauce.
Throw It TogetherServe the salad (with the honey-lime vinaigrette) on the side. Enjoy! (Serves 2)
Now for the nuts.
Yes, she has a pot holder on each hand. (Really into potholders lately. Even wears them to carry her baby dolls.)
Such an easy recipe!
Gather 1 cup almonds, cinnamon, and 2 pumps of syrup.
Place the nuts on a tinfoil lined baking sheet.
Add the 2 pumps of syrup.
Sprinkle on the cinnamon.
(while wearing your potholder mittens.) Bake at 400 degrees for about 10 minutes.
"So pretty!"
(P.S. Thank you, Nanny. We love Nora Fleming ;)
