April 4, 2011
When I first moved to New York City in my late teens, I lived across the street from a restaurant called The Coffee Shop. Friends and I would spend hours there hanging out, watching people on the street walk by and enjoying the delicious Coconut Shrimp (that's still on their menu to this day!) I'm sure the shrimp were deep fried, but they were so good I still remember the incredible flavor over 20 years later.
I wanted to share this special food memory with my kids, only with a version that was a bit more healthy, so I opted for baking instead of frying. With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.
I may not be able to get everyone on a plane to New York to try the original version, but it's nice to know I can easily recreate something so special from my childhood in our kitchen whenever I want!
Sweet & Sour Sauce
1/2 Cup Ketchup
2 Tbsp Honey
3 Tbsp Rice Vinegar
1 Tbsp Water
1 Tsp Soy Sauce
1/2 Tsp Ginger, minced
1. Place all the ingredients in a bowl and combine.