I enjoy sharing recipes on my website and social media articles. In 2025, I am pleased to note that I shared more than 2 dozen recipes with you. They ranged from appetizers (like Super Simple Beet Hummus Avocado Toasts)
…and beverages (like the Super Simple Bellini) to soups (like Manhattan Clam Chowder and Creamy Mushroom Soup)
…to entrees (like KISS Lobster Thermidor and Super Simple Beef Stroganoff) and desserts (like Potato Chip Cookies and Mom Burnham’s Whoopie Pies). You can find them all in posts from 2025 on this site, in case you missed one!
This year, I begin with a favorite appetizer… or entrée, if you prefer. It doubles and triples easily and works with any of the included sauces, a favorite of your own, or even a bottled option, such as Sweet Thai Chili Sauce.
Super Simple Coconut Shrimp
While I have been making Coconut Shrimp since the 1970s, this Super Simple rendition sprang to life when I started making them more often for a dear girlfriend. So easy and so tasty, too!
1/3 c coconut flour
½ tsp each: fine sea salt & ground black pepper
2 x-lg eggs, beaten with ¼ c monk fruit (or sugar)
¾ c panko (Japanese bread crumbs)
1¼ c shredded coconut (sweetened or not, as you prefer)
1 lb large (16-20 count size) shrimp, peeled, deveined, and butterflied, if desired
Coconut oil
Combine flour, salt & pepper in 1 small bowl. Place beaten eggs in 2nd small bowl. Combine panko and coconut in 3rd bowl. Dip each shrimp in flour, then in eggs, and then in coconut crumbs, pressing to help coating adhere thickly. Place on wax paper in single layer. Once all are complete, warm 1” oil over medium heat. Work in batches and fry shrimp, 1 min per side. Remove from oil with slotted spoon and drain on paper towels. (These freeze well at this point, too. To serve, thaw and reheat 5-6 min at 350°F.) Serve with your choice of dipping sauce. Makes 16-20.
Pina Colada Sauce
¼ c sour cream
¼ c pina colada drink mix
¼ c crushed pineapple (juice-packed)
Combine and process with an immersion blender to your desired consistency.
Mustard Sauce
½ c Dijon mustard
2 T each: brown sugar & white wine
1 T freshly squeezed lemon (or lime) juice
Combine and warm just enough to melt the sugar.
Peachy Sauce
½ c peach preserves (or a marmalade)
2 T white wine
1 T lemon juice
Combine and serve at room temp.
