To Miss A that is. We held off on shellfish for both of the kids until they reached the age of three. It’s a highly allergenic food to which we have a family history, but now that she’s nearing her third birthday we’re making the slow introduction of shellfish starting with dad’s stateside pick for the night – Florida.
Dad really wanted to make alligator bites tonight, but unfortunately (Read: Shwoo!), we couldn’t find alligator. So we decided to use this as an opportunity to give Miss A a taste of shellfish – something we dined on quite a bit in the Sunshine State. We wanted a tropical kind of selection too, so we chose Coconut Shrimp with an Orange Dipping Sauce (It’s Florida – we have to incorporate oranges!). The kids, both big fans of Florida even though Miss A’s never been there (except when she pretends she’s flying there in her Nana’s kitchen cabinet), were on hand and excited to help tonight, especially with the dipping.
For our breading we used a blend of panko crumbs and wheat germ, an egg and milk mixture, and sweetened coconut flakes.
As for the results, the coconut shrimp and dips earned 3 spoons from everyone. Miss A took some coaxing to get her to eat the shrimp, but once she took a bite, she quickly gobbled up the rest of it. Dad thought the coconut flavor was a bit too strong. I thought it was perfect, and would have given them 4 spoons if it wasn’t for the fact that these just won’t become a regular meal option for us. Mr. N liked them a lot, but prefers regular fried shrimp.
The orange dipping sauce was a hit all around as well, and a great match with the shrimp. As for the shellfish allergy issue, Miss A appeared to do well with the shrimp, but we’ll give her a few more shellfish dinners before we consider her allergy free. Now one of these days we’ll have to really get her to Florida.
Print this recipe: Coconut Shrimp