Baked Coconut Shrimp, Balsamic Glazed Salmon, Chocolate Godiva Martini


I decided to make another “3 course” dinner as a goodbye for my boyfriend who is finishing up his last semester in college. I decided to create another silly menu and instead of baking a dessert as the third course, I thought drinking one would be better 🙂

If anyone knows me, I am obsessed with seafood. So tonight it is all about the fish! I decided not to make the salad because I didn’t want to, ok!

coconut shrimp

Baked Coconut Shrimp


  • 1 Tablespoon lime juice
  • 2 teaspoons finely chopped fresh jalapeno pepper
  • 1/2 cup pineapple preserves
  • 1 pound uncooked large shrimp peeled and deveined
  • 2 egg whites
  • 2 Tablespoons cornstarch
  • 2 cups sweetened flaked coconut



  1. Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
  2. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
  3. In a small bowl beat egg whites with a hand mixer until soft peaks form.
  4. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
  5. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
  6. Serve with pineapple dipping sauce.

Stolen from 🙂


Balsamic Glazed Salmon


  • 6 (5 ounce) salmon fillets
  • 4 cloves garlic, minced
  • 1 tablespoon white wine
  • 1 tablespoon honey
  • 1/3 cup balsamic vinegar
  • 4 teaspoons Dijon mustard
  • salt and pepper to taste
  • 1 tablespoon chopped fresh oregano


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets t o serving platter, leaving the skin behind on the foil.

Stolen from 🙂



Garlic Parmesan Roasted Potatoes and Broccoli


  • 3 pounds red potatoes, halved
  • 2 pounds of broccoli florets
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/3 cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped parsley leaves, for garnish


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
  3. Add broccoli to a different baking sheet and spread oil mixture on top.
  4. Place into oven and bake potatoes for 25-30 minutes, or until golden brown and crisp. Bake broccoli for 15-20 minutes. Stir in butter until melted, about 1 minute.
  5. Serve immediately, garnished with parsley, if desired.

Stolen from 🙂


Chocolate Godiva Martini ( Saved the best for last)


  • 1 1/2 shots Godiva® chocolate liqueur
  • 1 1/2 shots creme de cacao
  • 1/2 shot vodka
  • 2 1/2 shots half-and-half


  1. Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass.
  2. Drink slowly, because this baby is strong!

Stolen from 🙂


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