Crunchy “Golden” Coconut Shrimp
About this time of year, I begin to wonder if summer will ever end! It seems to go on and on.
We moved to Arizona about 10 years ago and were warned about the hot summers. I really don’t think anyone can prepare for six months of 100 degree temperatures and the toll it seems to take on what you do and how you spend your time. I’ve learned the best thing you can do, is to spend as little as possible, outside and wait it out.
So .......I’m waiting it out, doing nothing, planning for fall.
In the meantime I’m trying to keep busy so I’m cooking and eating and napping. I also decided since I have a little of my Golden Girl Granola left, I would create yet another recipe that uses granola in an unexpected and delicious way!
This recipe incorporates granola and coconut in a crispy crust for shrimp. It is fast and easy and takes only 10-12 minutes in the oven. Now that’s my idea of a way to wait out the summer and have fun doing it!
If you’d like to try this recipe and some of the other Golden Girl Granola flavors that are available check out their website at
You can also go to their facebook page
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Crunchy “Golden” Coconut Shrimp
1 lb medium uncooked shrimp, peeled, de-veined, tail on
1 cup shredded, unsweetened coconut
1 cup Golden Girl Granola, Forest Maple or Original
½ cup flour
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon salt
2 eggs, slightly beaten
1 large ripe mango
¼ cup sweet chili sauce
1 teaspoon soy sauce
1 teaspoon ginger
In a food processor, pulse granola until it resembles small cracker crumbs. Add coconut and pulse to combine. Pour mixture in a shallow bowl. Place flour and spices in another shallow bowl. Finally place beaten eggs in another shallow bowl.
Dip shrimp in flour and then in egg and then press shrimp into coconut-granola mixture, pressing mixture onto shrimp. Place shrimp on a baking sheet that has been sprayed with cooking spray. Spray top of shrimp lightly with cooking spray.
Bake at 425 degrees for 10-12 minutes. Serves 8-10 appetizer portions. Serve with mango dipping sauce.
Mango dipping sauce: Peel mango and remove seed. Place pulp in food processor
and process until smooth. Add chili sauce, soy and ginger and process until just combined, serve at room temperature.
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