Coconut Shrimp Inspired by Florida

Tarpon Springs, FL

Throughout our travels in Florida there has been a constant theme that we have found from North to South, West coast to East coast…fresh seafood!

While we were traveling through Tarpon Springs we saw the coolest local fish shop, Pelican Point Seafood. They are located right on the Tarpon Bayou and run their own fishing boats. There are actually conveyer belts built into the rear of the store where fishing boats can unload fresh deliveries. Having spent my entire life living in Minnesota/Wisconsin, it was really unique to see that. The variety of fresh and frozen seafood for sale was amazing, and decently priced. Although we didn’t purchase anything there, it was fun to window shop.

We did get a taste of seafood in Tarpon Springs when we dined at Costas Restaurant. It was off the main tourist street (Dodecanese Blvd) down only a block on Athens street. But that short walk was worth it. Costas was playing traditional Greek music on their outdoor patio that lured you in. Much better listening than the live “Margaritaville” covers heard on Dodecanese Blvd. Also in the Athens St area you can score pints of Shock Top in a frosty pint glass for just $2.75! While at Costas I opted for a traditional Moussaka dish but Aaron ordered the Calamari entrée. They served multiple fresh whole squids cut up that were huge, lightly breaded, and not chewy like some calamari tends to be.  Just look at his smile!

Calamari entrée at Costas Restaurant

North Naples, FL

We don’t dine out very often so our next seafood experience wasn’t until an entire month later. We were in North Naples, and my best friend was in town visiting us. Plus, it was St. Patrick’s day, so naturally we had to go out and celebrate. We found ourselves at a Buzz’s Lighthouse where they offer outdoor seaside dining.

It is here that we shared a coconut shrimp appetizer that inspired this recipe. This appetizer was so delicious. It smelled like mini doughnuts as it was delivered to the table. Between the sweet batter, deep fryer, and the candy-like sweet chili sauce that was served with it, this was by no means a healthy seafood dish. But it was a delicious treat and we indulged. And to be fair, I did order the Rueben sandwich in honor of the holiday.

St. Patrick’s Day at Buzz’s Lighthouse

Key West, FL

Fast forward another three weeks, and we were down in the Florida Keys. While in the Keys we knew we wanted to dine on either really fresh seafood, or really authentic Cuban Food. Well, seafood it was as we ended up at Eaton Street Seafood Market. Here is another fish market that sells directly from the fishing boat to you. They also offer dine in and take out, and cook to order straight from their fish case. Here I had the best lobster roll I’ve ever had in my life. Granted, I may change my mind as we travel up the East coast during the next couple of months.

Lobster Roll at Eaton Street Seafood Market

On our final day staying in the keys, our RV Park had a fresh seafood vendor selling out of their pickup truck in the parking lot. We certainly took advantage of this and purchased one pound of jumbo sized Key West pink shrimp. They were beautiful! We previously purchased shrimp from a another vendor at a different RV Park and we were happy with that purchase so wanted to give it a second try. That first time we enjoyed the shrimp sautéed simply with just salt, and pepper using extra virgin olive oil. We wanted to let the taste of the shrimp shine through. However, this time, I knew I wanted to recreate that coconut shrimp from Buzz’s Lighthouse. Minus the doughnut fragranced batter and sweet sticky sauce…

Coconut Shrimp Recipe

INGREDIENTS:

  • one pound of large or jumbo shrimp, raw with tail
  • 4 tbl super fine almond powder
  • 4 tbl unsweetened coconut flakes
  • one egg
  • salt
  • pepper
  • 2 tbl coconut oil, divided

Time needed: 30 minutes

PREP TIME: 20 minutes
COOK TIME: 5-10 minutes
SERVINGS: 4

INSTRUCTIONS:

  1. Peel and devein the shrimp.  Rinse under cold water to remove any remaining shell bits or vein residue.  Blot dry with paper towel and set aside.

  2. Mix the almond flour with the coconut flakes in a small bowl and set aside.

  3. Lightly beat one egg in a small bowl and set aside.

  4. Season both sides of shrimp with salt and pepper.  One at a time, dip the shrimp in the egg to coat and let excess egg drip off.  Then, immediately dredge in the coconut/almond mixture to fully coat.  Set breaded shrimp on a clean, dry plate.  Repeat with all shrimp until all shrimp are breaded.

  5. Heat a large skillet over medium/high heat and add one tablespoon of coconut oil.  Once your pan is barely smoking hot, add one shrimp. You should hear a sizzle.  If you don’t, let the pan heat up longer before adding the remaining shrimp.  Add shrimp in a single layer careful not to overcrowd the pan. After 2 minutes or so, flip each shrimp over to cook other side.  Add the remaining tablespoon of oil directly to all areas of the open pan (not on shrimp) and cook for another 2 minutes.  Avoid moving the shrimp in pan except for the single flip to ensure the breading stays on.