Happy Foodie Friday! As always, today I’m linking up with Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Annmarie from The Fit Foodie Mama to create awesome healthy recipes! Be sure to check out all the amazing recipes in this link up and don’t forget to add your recipes as well!
Today’s theme is Copycat Recipe. Since one of my favorite seafood appetizers at any restaurant is Coconut Shrimp with an Orange Marmalade dipping sauce, I spent some time coming up with my at home recipe that was a much healthier version.
For the Orange Marmalade dipping sauce, I mix together 3 Tbsp Orange marmalade,
1½ Tbsp Rice vinegar, and 1 Tbsp honey and let that sit to meld the flavors.
If I need to thin it out before serving, I add a little water until it reaches the consistency I want.
To prep the shrimp, I buy them fresh that day or thaw them out in an ice bath a couple hours before I’m ready to use them. You’ve seen me get my runs in during an ice bath thaw in other recipes. Where my recipe differs from a restaurants is in the batter and the cooking technique. Typically, coconut shrimp are dredged in a flour/egg batter and then deep fried. My version is dredged in melted coconut oil followed by a mixture of shredded coconut and a little coconut flour.
First, pat the shrimp dry. Then, dip in melted coconut oil and then in coconut/coconut flour mixture.
Then, I melt a couple tablespoons of coconut oil and pour it into an aluminium foil lined baking sheet. I lay the coconut shrimp on the baking sheet and bake them in the oven. The heating of the oil combined with the little bit of coconut flour on the shrimp “fries” them enough to give them that crunchy sensation.
Serve coconut shrimp and orange marmalade dipping sauce as a main dish or combine it with a salad for a healthy meal.
Do you have a favorite restaurant meal that you’ve made a copycat version of or given a healthy makeover?
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