Baked Coconut Shrimp with Pineapple Peach Sauce

coconut shrimp 012

Spirit Animals…. Can we talk about this?

What is your spirit animal? Llama? Cat? Rabbit?…. A Moose?

I think my spirit animal is a Moose. Okay well I really would say  Reindeer, you know, the kind that flies.

Except I would wear plaid and most likely have roller skates and not a red nose and GLITTER tons of glitter. but reindeer aren’t real. So would that be a caribou. Do you know what would be cooler then that?  A Unicorn. I mean can a Unicorn even be a spirit animal?

Wow… I have problems.

coconut shrimp 005Am I seriously talking about having a spirit animal?

Am I seriously talking about having a unicorn be mine? You know I’m having a rough week if my pulling out the unicorn talk. It’s only Monday. It’s totally going to be a long week. No bigs.

coconut shrimp 008This is kinda like glitter… Right?

it’s kinda like the end of a good movie or book… Okay I’m really not making any sense here.

I think I established I have problems today, right now in this blog.

coconut shrimp 010

Case and point! umm The point. Try this Coconut Shrimp it’s bonkers good.

Coconut Baked Shrimp

serves 2-4

1 pound tail-on, peeled and deveined shrimp (I used 31-40 count)

2/3 cup lite coconut milk

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup panko bread crumbs

3 tablespoons shredded coconut (I used sweetened)

3 tablespoons chopped fresh parsley

Preheat oven to 425 degrees F. Spray an 8×8 baking dish with non-stick spray. If desired, slice shrimp down the middle to butterfly.

Toss shrimp with salt and pepper, then lay in the baking dish. In a bowl, combine coconut milk, olive oil, garlic and parsley. Pour over shrimp in the baking dish. In another bowl, mix bread crumbs and coconut. Sprinkle over shrimp. Bake for 20 minutes, or until bread crumbs are golden brown. Serve shrimp and spoon a bit of the coconut milk mixture over top. Top with salsa/ sauce.

Note: if you are not a fan of coconut (especially the texture), you can leave it out and up the quantity of the panko bread crumbs. The coconut milk itself does not have a strong coconut flavor.

Pineapple Peach Salsa

1/4 cup chopped pineapple (about 4 large chunks)

1/3 cup chopped peaches (I used 2 doughnut peaches)

1/4 cup chopped tomatoes (about one medium size tomato

2 tablespoons chopped cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

juice of half a lemon

Combine all ingredients in a bowl, spritz with lemon and toss to mix. Will stay fresh for 2-3 days in the fridge!

I had the intentions to make a chunky salsa but I wanted to use my new food processor so I kinda over did it and made it a sauce you can freeze the sauce though. you can use a blander if you do nut have a food processor.


One thought on “Baked Coconut Shrimp with Pineapple Peach Sauce

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