A couple of years ago, when I was a college student spending roughly $30-40 on groceries on week, my dad offered to let me pick a few recipes for us to make together. I picked this coconut shrimp recipe I had pinned ages before.
I used a recipe from howsweeteats.com called crunchy coconut chicken fingers (with peach honey mustard), and we toiled in the kitchen for waaaaaay longer than it should have taken. I felt like it was time to try it again, especially because my husband grew up on chicken fingers.
I’m at the point now where I’m just proud of myself for actually making some of the recipes I pin, and I’m not developing my own unless you count me substituting breadcrumbs for panko because that’s what I have. (That doesn’t count, btw. At least I think. Try as I might, I haven’t found a code of conduct for blog etiquette.)
We paired the chicken with a 50/50 spring mix and greens with sliced tomatoes, avocado, and onion, drizzled in Ken’s Steakhouse Light Options Honey Mustard. I couldn’t get a proper picture of the salad before Will devoured it, but that combination is our go-to for side salads. This is how I feel about that honey mustard dressing, though. I wish I had vats of it.
Give the recipe a try and let me know if you like it! It’s coconutty and moist and delish.