Baked Coconut Shrimp with Curried Apricot Sauce

One of our grocery stores recently had a special on un-shelled shrimp, and I jumped at the chance. We're trying to eat less meat, more "vegetarian" and seafood dishes, so this was an excellent opportunity.

I'll just cut to the chase, this was amazing. The dip, the shrimp. If you are in to sweet and tangy flavors, then this is the dish for you.

Baked Coconut Shrimp with Curried Apricot Sauce
from BHG

• 24 fresh or frozen jumbo shrimp in shells
• 1 cup mayonnaise or salad dressing
• 3 tablespoons apricot preserves
• 1 teaspoon curry powder
• 2 tablespoons cooking oil
• 1-1/2 cups shredded unsweetened coconut, toasted
• 1/4 cup cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3 egg whites, slightly beaten

Directions

1. Thaw shrimp, if frozen (check bag for directions...generally, run it under cold water for a few minutes because even slightly warm water might cook the shrimp). Peel and devein (if not already), but leave the tails intact. Rinse and pat dry with paper towels. Set aside.

2. Mix sauce ingredients in a small bowl (mayonnaise, apricot preserves, and curry powder). Cover and place in fridge until ready to serve.

3. Spread the oil on the bottom of a 15x10x1-inch baking pan (I used a cookie sheet with an edge around it); set pan aside. In a large shallow dish combine coconut, cornstarch, sugar, and salt. In another small shallow dish place the egg whites. Dip shrimp into the egg whites; coat shrimp with coconut mixture by pressing the mixture firmly onto each shrimp. Place shrimp in prepared pan/cookie sheet. Bake in a 400 degree F oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once. Serve with the yummy sauce.

Sare's notes

1. I opted to use mayo, and it was perfect. The sauce is actually more yellow in real life, and it was very tasty with the sweetness of the coconut.

2. I didn't have unsweetened coconut on hand, I just omited the sugar from the coconut mixture since it was already sweetened.

3. Coating the shrimp was slightly an ordeal, but that is just me. I am not good at "coating" things. If you try this dish, please let me know. We loved it. We served it with orzo, but it would go very well with a special rice dish.

Grilled Fish Tacos

These are hands down, the BEST fish tacos I have ever had. They also happen to be the only fish tacos I have ever had, but don't let the lack of experience fool you. I've always wanted to make fish tacos, and today I found great recipe after purchasing tilapia.
This is definitely a meal that will have a repeat performance in our house.

Grilled Fish Tacos
Bon Appetit, May 2008
by Steven Raichlen

• 2 cups chopped white onion, divided
• 3/4 cup chopped fresh cilantro, divided
• 1/4 cup olive oil
• 5 tablespoons fresh lime juice, divided
• 3 tablespoons fresh orange juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano (preferably Mexican)
• 1 pound tilapia, striped bass, or sturgeon fillets
• Coarse kosher salt
• 1 cup mayonnaise
• 1 tablespoon milk
• Corn tortillas
• 2 avocados, peeled, pitted, sliced
• 1/2 small head of cabbage, cored, thinly sliced
• Salsa Verde
• Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish generously with salt and pepper. Spread half of onion mixture over bottom of glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

I prepared the fish in a grill pan, because we do not have a barbeque. If prepared this way, you can just pour the fish and the entire marinade into the grill pan, and serve the cooked marinade with the fish. Grill at med-high heat for about 3-5 minute per side, or until fully cooked. (Fish can also be grilled on a BBQ grill for a more distinct flavor).

Break up the fish into large pieces; place on platter. Serve with lime mayonnaise, tortillas (heated for grilled), remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Sare's Notes:
1. MAKE THIS!!! The marinade and the lime mayonnaise totally make the dish.
2.We did not have cabbage, but I did use tomatoes and it made it more colorful and tasty.