Tropical Summer Celebration

By Cindy Adams


Entertaining is as essential to summer as popsicles, trips to the beach, and firefly-filled nights. In a busy world, it’s important to take time to slow down and reconnect, and there’s no better place than your own backyard.

Outdoor gatherings take planning, but the payoff is priceless: happy memories. Splash into summer with recipes perfect for a patio or pool party. When the sun’s out, try some of these easy summer recipes. Don’t worry — everything is simple to make, so you’ll have plenty of time to relax!„

Coconut Shrimp

You might already have burgers and hot dogs on the menu, but why not add shrimp, too?! It’s easy to do when you grill them on skewers. Take a trip to the tropics with this crispy coconut-crusted shrimp. It even has a sweet chili sauce for more island flavor. This recipes serves 4 people as an entrée, or up to 8 people as an appetizer.


For the Shrimp:
1 1/2 lb. jumbo shrimp (21 – 25)
3/4 c. all-purpose flour
1 egg
1/3 c. milk
1 c. shredded unsweetened coconut
1/2 c. panko breadcrumbs
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. red chili flakes
1/2 c. coconut oil
Vegetable oil, for frying
Lime wedges, for serving, optional

For the Dipping Sauce:
1/4 c. orange or peach marmalade
1/4 c. Thai sweet chili sauce
1 tbsp. lime juice
1 1/2 tsp. soy sauce


For the shrimp:
Peel the shrimp, leaving the tail on. Cut a shallow slit along the back, curved edge of the shrimp. Wipe or rinse away the vein. Place on a paper towel lined plate and pat very dry. Refrigerate until ready to use.

Meanwhile, place the flour on a plate. Whisk together the eggs and milk in a wide shallow bowl. Combine the coconut, panko, salt, pepper, and red chili flakes in another wide, shallow bowl. Working 3 to 4 pieces of shrimp at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the coconut mixture. Set aside in a single layer on a sheet tray.

Heat a large skillet filled with the coconut oil and vegetable oil to about a 1/4-inch over medium-high until very hot (about 350 degrees). Place half of the shrimp in a single layer and cook until golden brown on one side, 30 to 60 seconds. Flip and cook for 30 to 60 more seconds, until the shrimp curves into a C-shape. Remove from the oil and transfer to a paper towel lined plate. Repeat with the remaining shrimp.

For the sauce:
Whisk together marmalade, chili sauce, lime juice, and soy sauce in a small bowl. Serve shrimp warm with the dipping sauce, and lime wedges, if you like.