Easy Coconut Shrimp

If you like shrimp, there's a good chance you love coconut shrimp too - it's just so delicious!!  It's always good in a restaurant and I'm not ashamed to say, I've bought frozen coconut shrimp in a box!! I won't be buying it any more, not after trying this recipe. I pinned it today on Pinterest and tried it that quickly and now, I am blogging about it just as quickly!!  Click right here and you can see the original recipe on Sallys Baking Addiction.

Easy Coconut Shrimp

1/3 c. all purpose flour

1/2 tsp. salt

1/2 tsp. pepper

2 large eggs, beaten

3/4 c. Panko bread crumbs

1 c. sweetened shredded coconut

1 pound raw large shrimp, peeled and deveined

Vegetable oil or coconut oil

Start with 3 medium bowls.  Combine flour, salt & pepper in one.  Beat the eggs in the second bowl.  Combine Panko and coconut in third bowl.

Dip the shrimp into the flour, then the eggs, then dredge the shrimp into the coconut mixture, pressing gently to adhere.  Get as much coconut on as you can.  Place on a platter while you continue the dipping process.

Add enough oil to cover the the bottom of a large skillet, mine was large enough that I could cook them all at once.  Then, just fry as you would any shrimp.

Those morsels are delectable!!  You can dip them with a sweet chili sauce or a sweet & sour sauce, which is what we used.

I have made coconut shrimp before in the oven, they were drier and the coconut tended to fall off, this recipe is way better and so easy!!  We loved them - I'll be making them again!!

Pinned & Liked from Pinterest - Pork or Chicken Fried Rice

I've made this chicken fried rice twice now, twice in a couple of weeks, as a matter of fact - it's that good!  Both times I've used chicken because that is just what I prefer over pork.  This recipe is on my Made from Pinterest board, originally pinned from All Recipes - the nice thing about All Recipes is you can change the servings and they give you the correct amount of ingredients to use - very handy.  I made it for two and it was just enough for us!    The recipe I am showing is for two..

1 tbsp. butter

1 (6 oz) boneless pork loin chop, cut into small pieces ( I used two boneless skinless chicken thighs)

1/4 c. chopped carrot

1/4 c. chopped broccoli

1 green onion, chopped

1/4 c. frozen peas (you can't see the peas in the picture because I forgot to put them in).  I posted this pic on  my Instagram  

1 egg, beaten

1 c. cold cooked rice( the first time I used wholegrain brown rice, this time I used jasmine rice)

4 1/2 tsp. soy sauce ( I use the reduced salt version)

1/8 tsp. garlic powder

1/8 tsp. ground ginger

Melt butter in a large non-stick skillet over medium heat.  Cook and stir pork or chicken, carrot, broccoli, peas and green onion in melted butter until meat is cooked through, 7 to 10 minutes.  Remove the mixture to a bowl and return skillet to medium heat.

Scramble egg in the skillet until completely set.  Return the mixture to the skillet.  Stir rice, soy sauce, garlic powder and ground ginger into the mixture, cook and stir until heated thoroughly, 7 to 10 minutes.  

Easy and so tasty!!!!

Cocoa Swirl Coffee Cake with Orange Glaze

This recipe comes from Holly in Newfoundland - after I saw pictures of her cake, I just had to get the recipe  - it's  from a cookbook called Fabulous Desserts.  This is the second time I've made this - it's delicious and easy to make!!    Thanks, Holly  - this is going to be a regular at our house!

I gathered all the ingredients, got out the Pyrex and read the instructions off my iPad -this seems to be the way I follow a lot of recipes now...

Cocoa Swirl Coffee Cake with Orange Glaze

1 1/2 c. flour

3/4 c. plus 2 Tbsp. sugar

2 1/2 tsp. baking powder

3/4 tsp. salt

1/4 c. shortening

2 eggs, slightly beaten

2/3 c. orange juice

1 tsp. orange peel, grated

3/4 c. icing sugar

1/2 c. nuts, chopped (optional)

1/4 c. cocoa

3 Tbsp. melted butter

Orange Glaze:

1 c. icing sugar

2 Tbsp. fresh orange juice

1/4 tsp. orange peel, grated

Combine flour, sugar, baking powder and salt in mixing bowl; cut in shortening with pastry blender until mixture resembles coarse crumbs.

Add eggs, orange juice and orange peel; stir just until blended, set batter aside.

Combine icing sugar, nuts and cocoa in small bowl; stir in melted butter to form a crumb mixture.

Spread 3/4 c. batter evenly on bottom of greased 8 inch pan ( I used a bundt pan); sprinkle half of crumb mixture over batter.

Spread another 1 c. of batter, sprinkle remaining crumb mixture and cover with remaining batter.

Bake in preheated oven at 350 for 35 to 40 minutes or until toothpick inserted in centre comes out clean.

Cool slightly, spread with orange glaze and enjoy!

I'm linking this great recipe to Weekend Potluck at The Country Cook,  Scrumptious Sunday Link Party at Addicted to Recipes and for the first time - Fluster's Creative Muster Party

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