Coconut Shrimp

Couldn’t wait to dive into these. Every time I make them it surprises me how easy and how incredibly delicious they are.

Just like you get in the tropics….. minus the palm trees and ocean breeze. That dang Covid thing is still keeping us at home, during a time of the year when we’d so much rather be in the land of palm trees & sunshine, ocean bobbing and munching coconut shrimp. Never mind the beach, I’d happily settle for just being able to cuddle my granddaughters!!! Enough whining, here is the perfect recipe to make you feel like you’ve escaped to the beach.

  • 2 cups vegetable oil
  • 1 cup Panko bread crumbs
  • 1 cup unsweetened shredded coconut
  • 1 pound medium shrimp, peeled & deveined
  • 1/2 cup all purpose flour
  • 2 large eggs, beaten well (can just use egg white if you like)
  • salt and pepper to taste

Heat the oil in a large skillet or dutch oven over medium high heat (350-360 degrees)

Set up 3 dredging bowls:

  1. flour
  2. egg
  3. panko/coconut mixture

Season shrimp with salt and pepper, then working with one shrimp at a time, dredge through flour, then egg, then panko/coconut. Press into the panko mixture to make sure the shrimp are well coated. Set aside until you have them all coated.

Working in batches, add shrimp to hot oil and fry until golden brown, turning as necessary until they are crunchy and looking irresistible – around 3 minutes. Transfer to a paper towel lined plate.

Serve immediately with dipping sauce.


  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1-2 tbsp sriracha (or to taste)
  • juice of 1 lime
  • salt and pepper to taste

Mix well to combine. If you think of it, mix this ahead of time and set in fridge to allow flavours to meld beautifully.

I can’t promise you will smell the ocean when you make these, but it might make you feel a little better about staying home!

You can get these prepped ahead of time and just keep in the fridge until ready to fry.
Served tonight with rice and curried vegetables. This would disappear in a hurry if served as an appetizer also.

I originally got this recipe off Damn Delicious website, and she’s right – they are damn delicious! The dipping sauce is my own concoction and it’s yummy!!

Chacala, Nayarit, Mexico

Beach life ……

Thursday began with a rude awakening at 5:30 a.m., in order to meet our driver down at the Teatro Principal for the journey to Guadajuanato Airport.


Through sleepy path ways our suitcases rattle along.

At this point we feel like the only people in Guanajuato awake.

However, of course not!  Right at the steps of Teatro Principal we found our driver, Israel.  Off we went …..


If possible, the tunnels seem even more eery when we are the only car driving along …..

The flight itself was smooth and quick, a far cry from our lengthy journey by bus to get inland.  Oh, if only that volcano hadn’t been acting up!

My brother Bruce and our cousin Doug met us at the PV airport.  Bruce seemed to think that we were all going to fit into that VW bug, along with our luggage.  Not a freaking chance.  I ended up with Bruce and the luggage and the rest of the crew went in a taxi.  Doug had his own version of a Mexican Harley … his scooter.


This does look a bit like a cartoon ……


A far cry from the world of Mexican VW beetles, we stopped at Doug and Mona’s swanky condo …… However, that world is out of our budget and so off we went.


At long last … the beach!  We have arrived in Chacala, which will be our home for the rest of the trip.  Time to relax, swim and just soak up some vitamin D.  So fabulous to have a visit with Bruce.  After lunch he and the VW bug made their way to PV, but we know he will be back!


Our first sunset from the deck at our home, Casa Monarca.


No groceries purchased yet, so we wandered down to the beach for dinner while listening to the waves crash on the beach … these coconut shrimp were just delicious!


Waiting for the collectivo to take us into Las Varas, the largest centre to get some groceries.  Chacala has a decent assortment of small spots to get fruit and vegetables, but that is about it.


As you can see, it is really busy here, not sure we can handle the crowds.

With about 300 full-time residents, Chacala is a small fishing village – very rustic and quaint.


As  we arrived in Las Varas the parade celebrating the Revolution of 1910 had just begun.  Or, as Grant would say, it was his planning that had us arriving there in time for the parade!  In any case, this is a big deal down here, with people of all ages taking part.  Probably the longest parade we have ever seen.


We missed the youngest children, but the kids of all ages were wearing the most beautiful outfits.  I had to feel sorry for them as we were sweating without wearing elaborate clothing!



Just loved the way this group were dressed in the traditional regional attire from around Mexico.


Cutest little daycare group sitting watching the parade, needless to say their favourite part was having candy thrown at them from the floats.



Although worn in the parade as depicting the traditional attire, don’t think it isn’t still used as such – when we are in rural Mexico, in small villages, this is still what people are wearing.


It’s not all traditional though ….. these little cheerleaders were high energy and very good.





Unless you live in Mexico, I am sure you haven’t seen this in your local parade – teenagers making margaritas and passing them out to other teenagers!


Sorry Vivi, but I had to include this photo …. It makes me think of that expression that goes something like “a picture is worth a thousand words..”  Hot, tired and hungry all Vivi wants is to be fed, not try and understand a menu.


Taken from our balcony, after a strenuous and exhausting day getting groceries, parade watching and bobbing in the Pacific Ocean it is very nice to be able to come home and sit on our loungers while still listening to the waves crash behind us.

Chacala is about 1 1/2 – 2 hours north of Puerta Vallarta and a great place to come if you want to get away from it all.