Category Archives: Seafood

Baked Coconut & Panko Shrimp

DSC_0012

Baked Panko & Coconut Shrimp – all the flavor, without all the grease. Sounds corny but that pretty much sums it up.

But if you would like my fried version, here is the link. I love the crispy, juicy golden fried version of these but I’m trying to lay off the fried stuff (along with the sweet stuff, the buttery stuff, the cake stuff, the carb stuff….) and change some of my recipes to more healthy versions. I was surprised at how tasty these shrimp were after I baked them. The only couple differences between frying and baking were 1) the coconut flakes didn’t turn golden brown, though they were still crispy and 2) they weren’t greasy whatsoever.

If anything, this is a lot easier and less messy than dealing with deep-frying.

I also whipped up a mango dressing to drizzle over shrimp, and served it over a salad. You can omit the salad if you’d like and just serve it as a sauce for dipping. The recipe for the dressing is below.

 

Baked Coconut & Panko Shrimp (makes 1 lb.)

Ingredients:

    • 1 pound of de-veined, butterflied shrimp
    • 1 cup of tempura flour
    • 1 egg
    • 1 cup of Panko bread crumbs
    • 1 cup of coconut flakes

Directions:

1) Preheat oven to 425 degrees.

2) De-vein and butterfly 1 pound of shrimp. Pour 1 cup of tempura flour in bowl, whisk one egg into another bowl, and combine 1 cup of Panko crumbs with 1 cup coconut flakes on a plate.

3) Dredge shrimp in tempura flour. Shake off excess flour, coat with egg mixture. Shake off excess egg, coat in Panko/coconut mixture, set on a lightly greased baking sheet.

4) Bake for 6 minutes in the oven. Turn over once and bake another 6 minutes. Serve warm.

 

_______________________________________________

  DSC_0019 (3)

Preheat oven to 425 degrees.

De-vein and butterfly 1 pound of shrimp.

DSC_0019

Combine 1 cup of panko crumbs with 1 cup coconut flakes on a plate.

DSC_0018

Pour 1 cup of tempura flour in bowl, whisk one egg into another bowl.

DSC_0008

Dredge shrimp in tempura flour. Shake off excess flour, coat with egg mixture. Shake off excess egg, coat in panko/coconut mixture, set on a lightly greased baking sheet.

DSC_0011

Bake for 6 minutes in the oven. Turn over once and bake another 6 minutes. Serve warm.

DSC_0006

If you would like to serve the shrimp with a mango dressing (or sauce):

Mango Dressing

Ingredients:

  • 1 cup mango chunks
  • 3 Tbsp lime juice
  • 1/4 cup Canola oil
  • 1 Tbsp. honey
  • dash of habernero sauce
  • 1/4 tsp. salt
  • 1/2 tsp. sesame oil

Directions:

1) Combine all ingredients. Set in fridge until ready to use.

DSC_0016

Grilled Fish Tacos

DSC_0053

It’s about time I finally did a post about fish tacos since moving to the West Coast. I’ve made these on occasion but never wrote about them before. Most of the fish taco versions in San Diego are deep fried cod with a red cabbage coleslaw. Since I gained an unbelievable amount of weight this past week (I’m really hoping it’s water weight), I decided to go a slightly healthier route, by grilling the fish rather than frying it.

Choose any kind of firm white fish you can get your paws on – cod, tilapia, mahi mahi, halibut, sea bass, striped bass, etc. I used cod. I should’ve chose a chunkier piece of cod since mine sort of fell apart in the process of grilling, but I was going to chop it up for tacos anyway, so it was all good.

Grilled Fish Tacos (makes 4 servings) – recipe from epicurious.com

Ingredients:

  • 1 lb. white fish
  • 1 cup chopped white onion
  • 1/4 cup chopped cilantro
  • 1/4 cup olive oil
  • 3 Tbsp. lime juice
  • 3 Tbsp. orange juice
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • salt and pepper

Directions:

1) Combine onion, cilantro, oil, lime juice, orange juice, garlic and oregano in a bowl. Sprinkle fish with salt and pepper. Spread half of onion mixture over bottom of 11 x 7 glass baking dish. Arrange fish on top of onion mixture. Spoon remaining mixture over fish. Cover and chill for 30 minutes. Turn fish; cover and chill 30 minutes longer.

2) Brush grill with oil, heat to medium high heat. Grill fish with some marinade, 3-5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

3) Coarsely chop fish; place on platter. Serve with creamy fish taco sauce (recipe here), salsa fresca (recipe here), and grated cheddar cheese.

__________________________________________________________________

DSC_0021

Combine onion, cilantro, oil, lime juice, orange juice, garlic and oregano in a bowl.

DSC_0026  

Sprinkle fish with salt and pepper. Spread half of onion mixture over bottom of 11 x 7 glass baking dish. Arrange fish on top of onion mixture. Spoon remaining mixture over fish. Cover and chill for 30 minutes. Turn fish; cover and chill 30 minutes longer.

I bought a little less than a pound of fish, so I decided to marinate some shrimp for some shrimp tacos.

DSC_0032 

Prepare the fish taco sauce (recipe here).

DSC_0034 

And prepare the salsa fresca (recipe here).

DSC_0048

Brush grill with oil, heat to medium high heat. Grill fish with some marinade, 3-5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Or, if you live in an apartment that doesn’t allow grills, just oil up a skillet or your handy George Foreman Grill.

DSC_0050 

Coarsely chop fish; place on platter. Serve with creamy fish taco sauce, salsa fresca, and grated cheddar cheese. Have your guests make their own tacos.

DSC_0059

Enjoy!

Blog Widget by LinkWithin