Eat Happy: Coconut Crusted Shrimp

Hi there.  Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

When I saw that I was going to be making shrimp, I was excited because I love shrimp, but I have also never actually cooked it myself, so there was some intimidation there.  After reading Ashley’s shrimp experience from last week, I was really not looking forward to peeling and deveining them.

Luckily, Kroger had the hookup.  Sure, they were more expensive, but it was a price I was willing to pay to avoid that nasty task.

I was expecting this to be a stressful meal to make, just out of shear intimidation.  However, I poured some tequila, turned on the music, and got to it.

Like pretty much all recipes where you bread or crust something, the most frustrating part was when the coating starts to get super wet and no longer sticks to shrimp.  In other coated foods, I have started doubling the coating so that when the first batch gets wet, I can use the second.  Just a tip for you.

I honestly can’t believe how overall easy this was to cook and how delightful the taste was.  I feel like it’s a dish that I can impress company with, but at the same time, my 4-year-old loved it.

Would absolutely make this again, and kinda can’t wait!