When Stephen and I were dating, there was nothing he loved more than a Red Baron pizza and going to the local Outback Steakhouse. I remember his order like it was yesterday: Caesar Salad, 6-ounce Victoria’s Filet Mignon, Aussie Cheese Fries, and the occasional No Rules Parmesan Pasta. I, on the other hand, always opted for the Coconut Shrimp, which I have always had a soft spot for in my heart.
This is my version of that nostalgic bite. I use pancake mix for the batter, then stir in some coconut. The shrimp, dipped in the batter and fried until golden brown, are even better than the ones that inspired this recipe. If you’d like, you can make a dipping sauce by stirring together a bit of maple syrup (pancakes and syrup—get it?) and some sriracha.