Baked Coconut Shrimp

Over the weekend for Nick and I’s three year anniversary we decided to make dinner instead of going out. That morning Nick had gotten his daily email from and it was Baked Coconut Shrimp!

Quick, easy and YUMMY!

Baked Coconut Shrimp



  • 1 pound large shrimp, peeled and deveined (FRESH shrimp) You buy get it deveined with the shells on and take the shells off yourself or deveined and peeled but definitely use FRESH shrimp, not the pre-cooked stuff.
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy
  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  2. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

These come out perfect! Plump shrimp with sweetened coconut with the hint of cayenne – nomnomnom sign me up!

This slideshow requires JavaScript.


Sweet and Spicy Honey Grilled Shrimp

It’s almost that time of year. Grilling season. Well technically, the weather has been so nice lately that some of you may have been grilling already. Some of you may have indoor grills (I definitely need one) Shrimp is a fabulous food to grill. Small, perfect for skewers and tons of flavor!

Sweet and Spicy Honey Grilled Shrimp

You know how much I like a little heat in a lot of my food and this is just the right amount of kick! You can always add a little more kick!


  • 2-2 1/2 lb. raw, shelled, de-veined shrimp. (Tiger Shrimp are great).
  • 1 tablespoon minced or pressed garlic
  • 1/4 cup minced fresh ginger
  • 1/4 cup hot chili garlic paste
  • 1/2 cup sweet chili garlic paste
  • 1 cup  honey
  • 1 cup fresh-squeezed lime juice
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly-ground black pepper
  • 1 cup canola oil
  • Skewers to thread shrimp
  1. Rinse shrimp in cold water and place in a large Ziploc bag.
  2. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade.
  3. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
  4. When ready to cook, thread shrimp onto skewers.
  5. Preheat outdoor grill. This should really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
  6. Remember, shrimp cook QUICKLY. You want to be careful not to overcook them.
  7. Remove skewers from grill and remove shrimp from skewers. Pile them on a plate, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
  8. Serve with rice or french fries any of your other favorite sides!

Southwest Shrimp Tacos

Put together a flavor fiesta in no time! Tacos are perfect for an easy weeknight meal!

Southwest Shrimp Tacos


  • 10 to 12 (10-inch) wooden skewers
  • 2 pounds unpeeled, large raw shrimp (21/25 count)
  • Vegetable cooking spray
  • 2 tablespoons hot sauce
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 16 to 20 (8-inch) soft taco-size gluten free corn tortillas
  • 3 cups shredded cabbage
  • 1 cup grated carrots
  • Lime wedges
  1. Soak skewers in water 20 minutes.
  2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
  3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink.
  4. Grill tortillas 1 minute on each side or until warmed.
  5. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Almost-Famous Spicy Fried Shrimp

Since yesterday’s Fat Tuesday, I have been thinking about spicy and seafood and good old fashioned, down home cooking. Southern cooking is delicious and a lot of the deliciousness is fried! Not always the healthiest for you, but everything in moderation. Enjoying a fried shrimp appetizer or meal can be a fun treat for you and however you are cooking for!

Almost-Famous Spicy Fried Shrimp

For the Sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
  • 2 teaspoons honey
  • Kosher salt

For the Shrimp:

  • Vegetable oil, for frying
  • 2 large eggs
  • 3/4 cup all-purpose gluten free flour
  • 1/2 cup cornstarch
  • Kosher salt and freshly ground pepper
  • 1 1/4 pounds small shrimp, peeled and deveined
  • Bibb lettuce leaves, for serving
  • Thinly sliced scallions, for garnish
  1. First, make the dipping sauce. Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
  2. Now prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350ºF.( If you don’t have a deep-fry thermometer, test how hot the oil is by wetting your hand a little and spritz a little of the water on the pan. If the water dances, you pan is ready)
  3. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
  4. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
  5. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Enjoy with your favorite sides! Meals out of an appetizer or enjoy lots of small plates. Small plate dining is becoming very popular!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Thai Coconut Curry Shrimp

Thai food is one of my new favorite because a lot of the dishes are make with rice noodles which are gluten free. I have been to a few great Thai places and I always get something I enjoy. Shrimp is one of my favorite seafoods and if you add a little coconut and some spices, it becomes an instant interesting dish!

Thai Coconot Curry Shrimp

The sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish


  • 1 tsp oil
  • 4 scallions, whites and greens separated, chopped
  • 1 tbsp Thai red curry paste
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 6 oz light coconut milk
  • 2 tsp fish sauce
  • 1/4 cup fresh cilantro,chopped
  • salt to taste
  1. In a large nonstick skillet, heat oil on medium-high.
  2. Add  scallion whites and red curry paste and sauté one minute.
  3. Add shrimp and garlic,season with salt and cook about 2-3 minutes.
  4. Add coconut milk,fish sauce and mix well.
  5. Simmer about 2-3 minutes, until shrimp is cooked through.
  6. Remove from heat, mix  in scallion greens and cilantro.
  7. Serve over jasmine rice (my favorite!) or a side of rice noodles.


Shrimp is the Fruit of the Sea

One of my favorite movies is Forrest Gump and one of my favorite characters is Private Benjamin Buford ‘Bubba’ Blue, Forrest’s best friend when he went to war in Vietnam. Bubba: “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”

There is so many things can be done with shrimp. Shrimp is one of my favorite seafoods! Seasoned just right it is so good! Let’s get to it.

Spicy Grilled Shrimp Platter 


  • 4 cups water
  • 2 tablespoons kosher (coarse) salt
  • 2 tablespoons sugar
  • 1 tablespoon crushed red pepper flakes
  • 3 cloves garlic, sliced
  • 1 teaspoon paprika
  • 30 uncooked deveined peeled shrimp (1 1/4 lb of 26-30 count size), thawed if frozen, tail shells removed
  • 1/3 cup seafood cocktail sauce
  • 1/3 cup refrigerated honey mustard dressing
  • 1/3 cup spicy hot peanut sauce (from 7-oz bottle)
  1. In 2-quart saucepan, heat 1 cup of the water to boiling. Add salt, sugar, red pepper flakes, garlic and paprika; stir to dissolve salt.
  2. Remove from heat. Add remaining 3 cups cold water. Place shrimp in large resealable food-storage plastic bag. Pour brine mixture over shrimp. Seal bag, pushing out air. Place bag in dish or plastic container. Refrigerate 1 hour.
  3. Heat the broiler to medium. Remove shrimp from brine mixture; discard brine. On each of 6 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each.
  4. Cook on medium heat 5 to 6 minutes, turning once, until shrimp are pink.
  5. In 3 separate small bowls, place cocktail sauce, dressing and peanut sauce. Arrange bowls on platter; add shrimp to platter.

Shrimp and Tomato Martinis

Looking for an elegant hors d’oeuvre or first course? This gussied-up shrimp cocktail gets high marks for flavor and presentation, making you the hostess with the most tastiest dish.  


For the Red Wine Vinaigrette:
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped
For the Tomato Relish:
  • 3 medium tomatoes, seeded, chopped (1 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons small capers, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
For the Shrimp:
  • 24 medium cooked shrimp (thawed if frozen), peeled, deveined (tail shells removed)
  • 8 fresh basil leaves, sliced
  1. In small bowl, beat vinaigrette ingredients with whisk until smooth.
  2. In medium bowl, mix tomato relish ingredients.
  3. To serve, divide tomato relish evenly among 8 martini glasses. Top each with 3 shrimp. Spoon about 1 tablespoon vinaigrette over each. Garnish with sliced basil leaves.
If you don’t have martini glasses, use large wine glasses or lowball glasses.
These are two great recipes that will have your taste buds dancing. Dinner just got a little fancier. 🙂


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Parrot Bay Coconut Shirmp

Seafood is one of my all time favorite meals and Red Lobster is one of my favorite restaurants. I’ve been going to Red Lobster since I was probably 5 or 6 years old. It was one of my grandparents favorite placed to take me and I couldn’t get enough of it. Well I’ve grown up and still love Red Lobster but all of my favorite meals are breaded and thus off limits to me now. BUT you can make some of your favorite Red Lobster dishes at home which is less expensive and with gluten-free ingredients better for you! 🙂

One of my favorite appetizers (besides the free biscuits) is the parrot bay coconut shrimp. Delicious crispy shrimp paired with the sweet dipping sauce, just perfect. This recipe will transport you to a seaside paradise any time you make it.

Parrot Bay Coconut Shrimp


  • 6-8 cup canola oil
  • 12 large shrimp, about ½ pound, peeled and deveined
  • 1 cup gluten free panko Japanese-style bread crumbs
  • ½ cup flaked coconut
  • 1½ cups all-purpose gluten free flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 cup coconut milk
  • 2 tablespoons Captain Morgan Parrot Bay Rum
  1. Heat your oil to 350 degree in deep fryer or a heavy skillet.
    You will need 3 medium bowls for battering your shrimp.
  2. In the first bowl add ¾ cup of gluten free flour.
  3. In the second bowl combine ¾ cup gluten free flour, salt and sugar, rum and coconut milk. Let this stand 5 minutes.
  4. In the third bowl combine the gluten free bread crumbs and coconut.
  5. Butterfly cut each peeled shrimp before you start the battering and leave the tail intact.
  6. Batter the shrimp, dipping each one in flour, wet batter and then coat with panko coconut mixture.
  7. Place the shrimp on a plate until all of them are battered.
  8. Deep-Fry the shrimp in the hot oil for 2-3 minutes or until golden Drain on rack or paper towel.
  9. Serve shrimp with piña colada dipping sauce or your favorite shrimp cocktail sauce (or both!)

Piña Colada Dipping Sauce


  • ½ cup sour cream
  • ¼ cup creme of coconut or Piña Colada non-alcoholic drink mix
  • ¼ cup crushed pineapple, drained
  • 2 tablespoons granulated sugar
  1. Combine sour cream, creme of coconut or Pina Colada nonalcoholic drink mix, sugar and pineapple together.
  2. Cover and let chill.
  3. You can make this dip first so it will have time to chill. Or choose to serve it a room temperature.

All you need now is a Malibu Bay Breeze and you’re all set to be transported to paradise. Well here you go!

Malibu Bay Breeze


  • 1 1/2 oz Malibu coconut rum (You can also use Captain Morgan Parrot Bay coconut rum)
  • 2 oz cranberry juice
  • 2 oz pineapple juice
  1. Blend ingredients and serve over ice

You’re all set to sail away!