I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Brooklyn Bean Roastery products and a @HamiltonBeach Flexbrew to facilitate my review. #MomBlogTourFF
It’s no question that coffee is a staple in the diet of many adults. I was challenged to use Brooklyn Bean Roastery coffee in a recipe. Rather than do a dessert recipe (like tiramisu…oh, yum. I will probably make this anyway) I decided to use coffee in an entree. Since I am doing a series of recipes inspired from around the world, I wanted to make something inspired by the Caribbean. I made Coffee Coconut Shrimp.
Check out my Asian-inspired Peppered Oat-Crusted Chicken with Orange Sauce and American-inspired Baked Macaroni and Cheese with a Cheesy Crumb Topping.
This gorgeous Coffee Coconut Shrimp is sweet and crispy. You can taste a hint of coffee and coconut. If you love coconut shrimp and coffee, you will love this recipe. It is fairly quick and simple to make as well (besides peeling and deveining the shrimp…bleh–I decided to go with fresh shrimp this time rather than frozen pre-prepared and it was messy, but it was worth it.).
Coffee Coconut Shrimp Recipe
First you will need to prepare the coffee, which is incredibly easy to prepare in the Hamilton Beach Flexbrew. I chose the Colombian coffee from Brooklyn Bean Roastery. Place it in the Flexbrew holder and add in water for one cup. Press the lid down until you hear a click.
Brew the coffee. I brewed it on strong so the coffee had a lot of flavor. You will want to let the coffee cool before you use it in the recipe.
Mix together panko bread crumbs and shredded coconut in a dish and set aside.
In a bowl, combine flour, salt, coffee, milk, and coconut milk until smooth.
Coat the shrimp in the wet batter. The batter will be pretty thick, so let any excess drip off.
Dip the battered shrimp into the coconut and bread crumbs mixture until it is covered. Set aside onto a pan or plate until all the shrimp is prepared.
In a frying pan, heat the coconut oil over medium-high heat. Once it is hot, begin placing shrimp in one layer into the pan. You may need to do a couple batches. Cook the shrimp about 2 minutes on each side until brown and crispy, a total of approx. 4 minutes, then remove them from the pan and onto a plate covered with paper towel.
Serve warm. I served ours on a skewer over a bed of jasmine rice with some steamed broccoli and fried plantains. (I need to work on cooking plantains.) If you enjoy dipping your shrimp, try a traditional Chili Orange Sauce made with orange marmalade and sweet Thai chili sauce (you can find several great recipes online–just two ingredients.). I tried adding coffee into this, but I added just a bit too much so I figured I would stick to the traditional sauce for now and try the coffee-infused sauce again later.
This meal pairs nicely with a hot cup of Colombian coffee.
- ½ lb. shrimp, peeled & deveined leaving tail
- 1½ cups flour
- ½ teaspoon salt
- ¾ cup milk
- ¼ cup strong coffee
- 2 Tablespoons coconut milk
- 1 cup panko bread crumbs
- ½ cup sweet shredded coconut
- 6 Tablespoons coconut oil
- In a dish, combine the shredded coconut and bread crumbs.
- In another bowl, combine the flour, salt, milk, coffee, and coconut milk until smooth.
- Dip the shrimp into the wet mixture then into the breading and coconut mixture until covered. Set each coated shrimp aside until all are finished.
- Heat oil over medium-high heat. Once hot, place the shrimp in one layer into the pan. You may need to do a couple batches. Cook about 2 minutes per side until browned and crispy and cooked through. Place on a paper towel-covered plate until ready to serve.
- (Optional) Serve over jasmine rice with vegetables and traditional coconut shrimp sauce with a cup of coffee to drink.
Brooklyn Bean Roastery has so many flavors!! Have you tried any of them? I love their coffee and hot cocoa. They come in individual servings so each person in your house can choose a different flavor.
The variety packs are perfect for families, people who love trying different flavors, or for offering to home guests.
I have been obsessed with the Mexican Hot Cocoa lately. Obsessed. It is so good. I love hot cocoa year-round, but it will be especially tasty during the cold winter months. My boys love sharing the cocoa with me too. They love Carnival Hot Cocoa.
Brooklyn Bean Roastery even has a dark espresso roast called Express-O.
The Flexbrew coffee maker is great for busy families. You can make a single cup at home by adjusting the bottom plate up a notch, or you can leave it on the lower level and place a travel mug beneath.
I would love to hear from you in the comments below–-Have you tried Brooklyn Bean Roastery coffee or hot cocoa? Which flavor is your favorite or which do you want to try the most? Will you brew coffee for at home or on the go in your Flexbrew?