Coconut Shrimp with Pineapple Coconut Dipping Sauce

Servings: 4: 5–6 shrimp per person or great for an appetizer
Preparation Time: 30 minutes

Ingredients:

Pineapple Coconut Dipping Sauce:

• 1/2 cup sour cream
• 1/2 cup crushed pineapple
• 1/4 cup Coconut Cream Concentrate
• 2 tablespoons whole cane sugar

Coconut Shrimp:

• 4–6 cups coconut oil
• 1/2 pound large fresh wild caught shrimp; peeled, deveined, and butterflied (keep them covered with a wet paper towel while assembling other ingredients)
• 1 1/2 cups all-purpose or sprouted spelt flour (any combo will work)
• 2 tablespoons whole cane sugar
• 1/2 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup milk
• 1 cup panko bread crumbs
• 1/2 cup coconut flakes

Directions:

Place 3/4 cup of flour on a plate. Place remaining 3/4 cup flour in a bowl with sugar, cornstarch, and salt. Stir the milk into the flour mixture. Let rest for 5 minutes.

Combine panko and coconut on a plate.

Assemble shrimp, flour, flour/milk mixture, and panko/coconut mixture.

Heat the oil to 350 degrees F in a heavy pan. Dredge the butterflied shrimp in flour, then dip in flour/milk mixture, and cover with panko/coconut mixture.

Set aside on the parchment paper or plate until all the shrimp are battered.

Place the shrimp in oil, 6 at a time, for 2–3 minutes, turning once. Remove to a wire rack or paper towels.

Continue until all shrimp are cooked.

Cheryl from Oklahoma City, Oklahoma, won $50 for this recipe and photo! Submit your recipes and photos here!

Tomato, Basil, and Feta Salad

Servings: 8 (1 cup) servings
Preparation Time: 15 minutes

Ingredients:

• 1/2 cup fresh basil leaves
• 4 cups fresh tomatoes, sliced or chopped (cherry, Roma, or heirloom)
• 4 cups cucumbers, sliced
• 2 green or yellow bell peppers
• 6 tablespoons feta cheese
• 6 tablespoons olive oil
• 4 tablespoons coconut water vinegar
• salt and ground pepper to taste

Directions:

Roll the basil leaves and cut into strips. In a large mixing bowl, combine basil, tomatoes, cucumber, bell pepper, and feta.

In a small bowl whisk together the olive oil and coconut water vinegar.

Drizzle the dressing, add salt and pepper, and toss the salad.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Chewy Tropical Granola Bars

Servings: 24 small bars
Preparation Time: 20 minutes

Ingredients:

• 1–1 1/4 cups rolled oats
• 2 tablespoons unsweetened coconut flakes
• 2 tablespoons flaxseed
• 1/2 cup Coconut Cream Concentrate
• 2–3 tablespoons Gold Label Virgin Coconut Oil
• 1/8 cup raw honey
• 1/8 cup maple syrup
•  pinch cinnamon

Directions:

Lightly toast the oats and coconut flakes in a pan on medium heat. Add the flaxseed and combine well.

Melt the Coconut Cream Concentrate and coconut oil in a separate pan. Add the honey and maple syrup. Mix well.

Pour the dry ingredients into the wet ingredients and mix. Turn the stove off.

Transfer to a loaf pan lined with foil or parchment paper. Flatten evenly. Sprinkle with cinnamon.

Allow to chill in the refrigerator before cutting into desired size.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $100!