Coconut Shrimp is one of those meals that instantly makes you feel like you’re on a warm, sunny beach. It’s crispy, golden, and sweet with a touch of tropical flavor. I love offering it in the colder months because it brings a little taste of sunshine when you’ve been braving the cold. It’s like a mini vacation right in your kitchen. 

While coconut shrimp is often deep-fried (and I’m all for a good crispy crunch), our version is a bit lighter. You can pan-fry or bake the shrimp, so you still get that golden, crunchy texture just without all the extra oil. The peach dipping sauce is just as much the star as the shrimp. Sweet with the smallest hint of spice from the sweet chili sauce, it’s the type of sauce that you’ll want to put on everything. 

The rice pilaf is one of my favorite types of rice that we offer. We don’t use turmeric often and it really shines here, giving the rice a deep flavor and a gorgeous golden hue. We add bell peppers for that extra burst of color and flavor. Our other side is sugar snap peas coated in sesame oil. They add a nice crunch and help round out the meal perfectly.  

One of the best parts about this meal is that it’s so much fun to make. It’s perfect for family dinners, especially if you have kids in the kitchen. Breading the shrimp is an easy and fun way for them to get involved in the process. 

Check it out on our March 24th menu!