we made it through another week, ladies. and what a week it was. but we made it, and we’re heading into the weekend. i’ve talked a bit about world events over here on the blog. and while things feel unnerving right now, let’s take a step back and take a collective deep breath. thank god it’s friday. right?! let’s continue to reach out to friends and family. and remember, this too shall pass. it’s safe to say many of us will be spending a lot more time at home in the coming weeks. but i’m a homebody at heart so problemo there. it’s time for spring cleaning anyway and sprucing up my porches – front and back. i can’t wait! then Easter is fast approaching so time to put some thought into menus and tablescapes. on Monday, i shared five ideas to enjoy your time at home. today is the perfect day to bring a little of the tropics to your table with a keto-friendly coconut shrimp recipe and a tiki cocktail classic: the piña colada. the mocktail version of this 3-ingredient piña colada is basically a coconut pineapple smoothie, which is absolutely delicious in its own right!
today i am all about the season with the loveliest spring color: lilac. i am wearing slim wide-leg denim from J.Crew (last season, similar style here). i love these jeans, they are perfect for spring. and this striped sweater from Banana Republic is the perfect match with its lilac stripes. (Banana is having a 50% off friends and family sale today, so make sure to check it out.) the fun pop of red on the collar is the perfect compliment to the lilac. i am keeping this OOTD casual but chic with Soludos Ibiza leather sneakers.
i found this coconut shrimp recipe while searching for keto-friendly dinner recipes. it was a light-bulb moment for me as i realized you can substitute breadcrumbs with smashed-up pork rinds, or chicharrones (i used 4505 chicharrones).
this can work for anything you want to bread, like eggplant or chicken parmesan. the flavor of the pork rind crumbs don’t affect whatever you use it with, and the texture perfectly replicates bread crumbs. genius!
since dredging shrimp can take some time, i set up a wire rack on a baking sheet with a layer of parchment to hold the dredged raw shrimp while i finished dredging the batch.
i then slid the parchment and shrimp off the wire rack and onto the counter to begin frying the shrimp. i set the wire rack and baking sheet on the burner next to my frying pan to hold and drain the fried shrimp as they came out of the frying oil. this method lets the shrimp drip off excess oil while keeping them crispy, as opposed to setting the shrimp on a paper towel-lined plate.
in addition to the sriracha dipping sauce in this recipe, i put out a sweet chili sauce from Trader Joe’s. this bottled sauce is often used as a dipping sauce for Asian spring rolls, and it went perfectly with the crispy coconut shrimp.
tiki-style cocktails are known for their strength and sweetness. the thing i like about this 3-ingredient recipe is that it isn’t very sweet. the only sweetness is coming from the pineapple. i used coconut cream instead of coconut milk, and the result was a rich, silky-smooth blend. make this a mocktail by mixing the coconut milk and frozen pineapple, pour into glasses and garnish with a maraschino cherry, and a fun umbrella. then add the rum to the blender and proceed with piña colada.
well ladies, this is a wrap for this week’s fridays with oscar. the coconut shrimp were a big hit with us, and i hope you try these recipes and let me know what you think! the official start of spring is a week away, and i know all of us will be welcoming her arrival. we have new videos coming soon, so be sure to tune in and join the conversation here on the blog and over on YouTube. oscar, ollie and i wish everyone a relaxing weekend.