Baked Spicy Coconut Shrimp

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Anytime I am bored with the weeknight simple dinner of rice and dal(lentils), I reach out for that shrimp in my freezer!  Just do a  quick marinade with red chili, turmeric,salt and coconut oil and then shallow fry them in a pan.  Now that certainly makes my normally ‘oh so fussy’, ultra slow and picky eater of a daughter finish her meal in a jiffy!  My son loves it too of course and so do my husband and I.  This past week we had a lot of the Onam sadya leftovers from last weekend – I for one was really glad that I did not need to cook this week at all. All I needed to do was to cook rice and then pull randomly any two of the sadya dishes out of the refrigerator! Seeing how I was in a good and relaxed mood every weeknight when he got home, hubby commented ‘Maybe you should do this every weekend!’. ‘yeah, maybe I said’ vaguely…but I knew I didn’t want to spend 4-5 hours at a stretch every weekend cooking as much as I love cooking.!

So anyways on the 5th night of the Onam leftover specials was when I decided to pull some shrimp out of the freezer too to help make things interesting for all of us since my ‘ever so compliant’ family had gotten to look a little blasé with the ‘repeat’ Onam telecasts! 🙂 And I thought of baking them this time and making it extra spicy and then as an afterthought, thought … ‘Why not coat with coconut?’  Gave some thought (too much thinking hey?…had too much time on my hand after all! 🙂 ) as to how I could accomplish both goals – keep it spicy as well as add the coconut…and finally decided that it was best to half-bake the spicy shrimp first and then do the coating layer so it would still be spicy inside and sweet and ‘coconutty’ on the outside.  I also made a quick sweet and spicy dip to go with it. Happy to report that this did work and very splendidly too since they were half-gone before I could place dinner on the table. 🙂

Also bringing these fiesty shrimp to the weekly Fiesta Friday hosted by the lovely and extremely talented Angie of The Novice Gardener.

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