I want to give Friday a big, fat hug.
It’s been a WEEK.
That started with a MONDAY.
The shouting is necessary because I’m dramatic and I mean, without all caps how do I convey my feelings? I don’t know. I just don’t know.
Would you like to eat some lettuce wraps? If I want to eat lettuce wraps, you probably do too. Things have to be delicious for me to wrap them in lettuce. That is a life fact.
The nice thing about this shrimp is that you don’t have to be concerned with deep frying it. In fact, you can probably make this entire recipe, from start to finish, in 30 minutes or less. That’s what I like to hear.
Instead of using olive or vegetable oil, I cooked the shrimp in my favorite… coconut oil. In my opinion it’s one of the best ways to cook almost any type of seafood and after remembering my dad cooking some beer battered fish in a thin layer of oil on vacation many moons ago, I figured I didn’t need to deep fry. This was so much easier and so flavorful. Pretty sure I’m going to start doing this with my crispy shrimp tacos because uh, yeah. It’s just delicious.
I know that Lent is rapidly flying by and I never did any sort of fish/seafood roundup for my invisible internet friends, but that’s because I… just… can’t… pick. It’s overwhelming. I sort of like fish. A lot.
Okay okay – if I have to pick, like if you are totally forcing me, I’d start with this crisp salmon with dijon cream or this toasted sesame salmon. If you’re in the mood for a sandwich type thing, you could do shrimp burgers with chipotle cream and coconut peach salsa (love), tilapia burgers with watermelon salsa (double love) or crab cake sliders with pineapple kiwi salsa (favoritest).
Yeah. Need to cool it with the fruit salsas. I know.
If you’re feeling like putting in a TON of work, you could make some clam chowder from scratch. It has brown butter croutons? That’s a day I won’t be revisiting anytime soon. As delicious as it was. I’m just too lazy.
Want more tiny food? These BLT salmon sliders are sorta cute. Mini food = you get to eat more.
Yield: serves 2-4
Total Time: 30 minutes
1 pound of raw, deveined shrimp
3/4 cup all-purpose flour
3/4 cup beer
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
4 tablespoons coconut oil
8-12 butter or bibb lettuce leaves
1/3 cup flaked, unsweetened coconut
sweet chile sauce for drizzling
mango avocado salsa
1 roma tomato, chopped
1 jalapeño, seeds removed and finely diced
1/2 mango, peeled and chopped
1/2 avocado, chopped
1/4 cup freshly chopped cilantro
1/2 lime, juiced
a pinch of salt + pepper
In a large bowl, whisk together flour, salt, pepper, smoked paprika and garlic powder. Add beer and whisk together until a smooth batter forms. Toss shrimp in the batter coat - I did this in three batches.
Heat a large skillet over medium heat and add 1.5 tablespoons of coconut oil. Once hot, add the battered shrimp and cook until golden and crispy, about 2 minutes per side. Remove and let drain on a paper towel and repeat with remaining batches.
Add coconut to a small saucepan over medium-low heat, tossing and stirring with a wooden spoon for 4-5 minutes until toasted. Set aside.
TO assemble lettuce wraps, add shrimp with a sprinkle of toasted coconut and a drizzle of sweet chile sauce. Add salsa on top!
mango avocado salsa
Combine all ingredients together in a bowl and toss well. You can make this the night before, a few hours before or immediately before. It keeps in the fridge (in a sealed container) for 2-3 days.
Now I want to go to the beach. Someone make that happen please.