Coconut Shrimp Vacation




I’m on vacation. People are still calling even though my office voicemail says I’m out, and vacation auto-response set to my email reiterates that. So, then they try my cell phone. Trouble is, I’m still on vacation.  (Despite my best efforts to ignore everyone.) Here in Calaveras County we just finished up the Fair, where I played a small part in running a wine booth to promote our glorious wine country, but now I’m trying to take a few days off midweek.

Trying to keep a relaxing mindset is difficult when you haven’t actually left town and are having yourself a stay-cation. So, I’ve resorted to tropical food like Coconut Shrimp to get in the mood. Katie Lee has a simple recipe in her new cookbook “Endless Summer” and when you’re on vacation who wants to fuss in the kitchen too much?

Coconut Shrimp

24 large shrimp, peeled and deveined with tail left on
Salt and pepper
1/2 cup cornstarch
3 egg whites, beaten until slightly foamy
2 cups flaked coconut
Canola oil

Season shrimp with salt and pepper. Toss shrimp in cornstarch to coat, then dip in egg whites and dredge in coconut, pressing the coconut onto the shrimp. Preheat a couple inches of oil to 350 F. Fry shrimp until golden brown, about 2 to 3 minutes {time of cooking depending on temperature of oil.}

Dipping Sauce: Katie Lee recommends heating up orange marmalade to dunk your shrimp in, and I recommend sipping on La Folia Rosato, taking your flip flops off and siting out on the patio to watch the sunset. You can’t not be relaxed while popping these little shrimps into your mouth! If you listen hard enough you just might be able to hear the ocean… and if not, have more Rosato.


photo credit to