Chef Rico Coconut Fried Shrimp

Growing up on the coast in Corpus Christi, Texas, seafood wasn’t just something we ordered at a restaurant—it was part of life. And with Port Aransas just down the road, some of my favorite memories involve saltwater, fishing poles, and wondering what might be biting that day.

As an avid saltwater fisherman, bringing home fresh fish, crab, or shrimp and turning the day’s catch into dinner was pretty common around our house. There’s just something special about cooking seafood when you know it came straight from the Gulf.

And of all the seafood dishes I love, fried coconut shrimp is way up there on my list! Crispy and golden on the outside, tender shrimp on the inside, with that slightly sweet coconut crunch…yeah, I’m getting hungry just writing about it.

The best part? This recipe looks and tastes like something you’d order at a waterfront restaurant, but it’s surprisingly easy to make right in your own kitchen.

So grab the shrimp, heat up the oil, and get ready for a little Gulf Coast goodness on a plate.

Let’s dive in…pun absolutely intended! 🦐🌴🌊

Ingredients (serving size varies)

6 - Large gulf shrimp de-headed per person

2 -  cups flour 

3- eggs, beaten  

2 -  cups coconut flakes 

18oz - Sweet Orange Marmalade

12oz- Sweet Thai Chili Sauce

canola or peanut oil 

Preparation

• Shrimp - de vain and peel the shrimp leaving the tail in tack. Peel right up to the tail. Using a small sharp knife insert the knife the top back of the shrimp an slice open across the top back to the tail. This allow you to peel easy and to de vain easier.Next slice the top of the peeled shrimp all the way to the end cutting from the tail to the head area. NOT TOO DEEP as to split the tail in two halves but lightly to allow the tail to open up and lay flat.
• Set out three medium deep bowls and fill with one with flour, one with the egg mixture, and one with the coconut flakes.
• Have a large cutting board or flat pan to set the shrimp on after coating. 
• Use one or two 5x7 aluminum pans about 2-3 inches deep for frying. If you have an outside griddle, the mess will be easier to clean up. Fill the pans up to about 3/4 way up just enough to cover the shrimp but not overflow the pan when filled with shrimp. 
• Large wire cooling rack 

Instructions

• Take a shrimp by the tail and swirl it around in the egg to coat is all over, then press in the flour bowl making sure it is completely covered, then lay it in the flakes and pressing down to adhere the flakes flipping it over and getting both sides. The flakes should stick nicely. After coating lay each shrimp on the pan.
• Place the completed pan in the refrigerator for 20 - 30 minutes prior to cooking.  
• Heat the pans of oil to 350 degrees. Carefully drop in 5-6 shrimp in each pan. Using tongs, flip the shrimp at least once. Cook for 3-4 minutes or until light golden brown.
• Once cooked lay the shrimp on the cooling rack with paper towels under the rack, other wise the bottom of the shrimp will get soggy and not stay crispy 

  

Serve

A great dipping sauce is Sweet Orange Marmalade mixed with the Sweet Thai Chili Sauce. The chili sauce is more sweet than spicy. Use equal parts of the marmalade and chili sauce.

 

 

 

BBQ Joint Magic in Under an Hour! 🔥🍖

If you're looking for a meal that delivers big BBQ flavor without spending all day at the grill, you've just found it.

This is one of my all-time favorite recipes because it's easy to prepare, simple to cook, and ready in less than an hour. But here's the best part—when you bring it to the table, it looks like you picked it up from that famous BBQ restaurant down the street. Your family and friends will think you spent hours perfecting it.

Don't worry, though. This recipe doesn't require a culinary degree, a fancy smoker, or a weekend commitment. Just a few ingredients, some straightforward steps, and you're on your way to a meal that's guaranteed to impress.

The instructions below are easy to follow, the results are downright delicious, and the presentation is pure "wow factor."

So grab your apron, fire things up, and let's make some BBQ magic happen!

Simple to make. Beautiful to serve. Absolutely delicious to eat. 😋🍽️

Chef Rico 👨‍🍳🔥

Meal for 2 people

INGREDIENTS

 4- boneless chicken breast

2- full ears of fresh sweet corn in the husk

1 - Kielbasa sausage 

3 cups- Potato Salad
* I have a recipe for homemade potato salad on this site. But for just 2 people i use Texas Potato Salad pre-made at HEB. 

Applewood wood chunks

Applewood Seasoning 

Charcoal and grill

 

PREPARATION

• Pre-soak the wood chunks in water in a large bowl for an hour before cooking. This keeps them from burning up to fast and creates more smoke flavor.
• Use a Weber charcoal grill with chimney starter as pictured. Set two starter haystacks under the chimney to get the charcoal ready. Let that heat up until you see while charcoal around the top.
• Frozen breasts ...to speed up thawing frozen chicken, rinse with warm water until the frost is off then set out on a plate to finish thawing. 
• Trim excess fat off and season with Applewood seasoning and brush with Kinders BBQ sauce. Do this on both sides.
• Cut the ends of the corn cobs off and peel the corn husks off and clean the cobs. Butter all around and wrap in foil sealing off both ends.
• No prep needed for the sausage.

 

COOKING

• Once the charcoal is ready, empty the coals to one side of the grill. You will be cooking with in-direct heat. 
• Place the wet wood chunks on the coals.
• Place the chicken breasts, wrapped corn, and sausage on the opposite side of the coals.
• Once you close the lid, open the top vents fully. Let this smoke for 15-20 minutes.
• Midway rotate the corn and sausage.
• Cook another 15-20 minutes.
• Next move the chicken breast directly over the coals with the grill lid off.  
• Cook another 5 minutes to char the breast a little.
• Check internal temp to be at least 160 and your done.

 Plate the meal and make it look like it just came from the BBQ house down the street.

 

 

  

 

 

Smash Burger Tacos

Smash Burger Tacos: The Best of Both Worlds on a Griddle

 If you’ve ever been torn between craving a juicy smash burger and the irresistible flavor of a street taco, good news — you don’t have to choose. Welcome to the sizzling fusion you didn’t know you needed: Smash Burger Tacos. Made right on the griddle, these flavor-packed creations combine the crispy, caramelized edges of a smash burger with the handheld goodness of a taco. Whether you're firing up the griddle for a weeknight dinner or hosting a weekend cookout, this recipe is guaranteed to steal the show — and maybe even start a new family tradition.

Ingredients

• 4 flour tortillas
• 2 lbs lean ground hamburger (90/10 is best)
• 2 Jimmy Dean Sausage (optional)
• 1/2 cup Chopped tomato
• 1 cup Shredded cheese
• 1/2 cup chopped onion 
• 1/2 cup chopped green pepper 
• salsa
• 2 quartered lime 
• 1 spoon Sour cream
• 1 avacado 

That's the basic ingredients but please feel free to include your favorites. Choose your meat between ground hamburger or Jimmy Dean which is a little more flavorful. Serve 4

1. Roll the meat in small balls. Do not kneed the meat a lot, just roll it in a ball.
2. Sprinkle shredded cheese over the whole tortilla first.
3. Smash the meat over on to the tortilla over the cheese almost to the edge . This helps the meat to stay on the tortilla when cooking
4. Season the meat as you like. I use seasoned salt, pepper, and taco seasoning. 
5. Have the griddle fired up and ready to medium with your favorite oil or bacon fat.
6. Drop the tortillas on the griddle meat side down and cook for about 5 minutes or until done.
7. Flip to meat side up for about 5 minutes allowing the tortilla to crisp up.
8. Remove from the griddle and dress with the chopped ingredients. 
9. Top off with salsa a more shredded cheese.
10.  Squeeze fresh lime juice over the whole thing.
11. Top off the top with a spoon of sour cream.
12. Add some avocado slices all around too! 

Serve hot and fresh! Enjoy... 

 

 

Mike's Tennessee Scratch Cornbread

What does cornbread and Mini Coopers have in common? I'm glad you asked. Mike and I are Mini Cooper enthusiasts and have been driving rally's together for many years (Team Rick and Mike). He lives in Tennessee we are in Texas. Mike shared his incredible recipe with me on a visit recently. I tried it and everyone loves it and even went for seconds. This cornbread is delish and stays together and does not crumble when you pick it up. That's always a good sign!

 

INGREDIENTS

2 cups self rising cornmeal (yellow or white)

1 large egg

1/4 cup vegetable oil

1 and 1/2 cups buttermilk

12" iron skillet is required for this recipe

 

INSTRUCTIONS

Pour 2 tbs of vegetable oil in the skillet and warm on medium for a few minutes. Make sure you spread the oil all over the skillet.

Preheat the oven to 430

Mix all the ingredients in a large bowl and using a whisk, mix it up thoroughly to the consistency of pancake batter. I like it a little thick and not runny.

Pour the mixture into the skillet and bake for 25 minutes or until golden brown on top. 

NOTE: if the first time the bottom is a little burnt, try a slightly lower oven temp like 400.

Let cool 5 minutes and cut into slices and you are ready to enjoy!

Serves 8 

 

Rickys Kicken Chicken

My son Ricky is an avid griller and tried this recipe on us the other night. It was amazing! It is simple to do and adds a little kick instead of plain chicken on the grill. The new ingredient for me is the baking powder in the mix. It gives a  little crusty texture to it and the oil gives it some color. Give it a try today!

First make the paste / coating for the chicken.

INGREDIENTS

Paste Recipe

• 1/2 cup olive oil
• 1/4 cup your favorite seasoning
  
• 1/4 cup another favorite seasoning 
• or 1/2 cup of one seasoning
• 2 Tbsp Baking powder
  

Mix this all together into a paste. Adjust thickness with more oil or more seasoning. 

My Seasoning rating I have used so far by Weber
Kicken Chicken - too spicy
Cowboy - spicy ok
Honey Hickory - good
Honey Garlic - my favorite not very spicy

NOTE: the paste will do 24 wings. For more chicken just double the receip

De-thaw the chicken and rinse in water then lay out and pat dry both sides.Trim excess fat from the chicken pieces. Place the chicken in a large pan and pour the mixture over all the chicken.Wear some latex gloves if you like, but then massage each piece making sure the mixture is all over the chicken.

NOTE: I have used this on legs, thighs, wings, drumettes, and even grille shrimp. You are now ready to add to the grill. If using charcoal, use indirect heat to avoid burning. Cook until the center of a piece is at least 160 degree. You should only flip the chicken once midway. Enjoy!

Serves 4-6

My Stick Burner Refurbish Project

It has been over 5 years since i sold my stick smoker in a move. I was supposed to purchase a new one after the move and well, here it is 5 years later and I finally make the purchase. I research purchases to death and after tons of reviews I landed on the Oklahoma Joe reverse Flow smoker. However, they are very proud of those and the price reflects it. So, I started looking on-line on FB market for a pre-owned smoker. I hit the jack pot with this one. I make the deal and when I arrived to pick it up BINGO! It was the exact same brand and model of the one I had pre-move that I loved using. 

I picked up this Brinkman stick burner in fair condition meaning it had not been used in awhile but in great shape. I wheeled it home and started the refurbish process. Power wash, two coats high heat primer, two coats high heat semi-gloss black, new gauge plus one added for the firebox end, new spring handles, gasket seals for the body and fire box, and here it is.

My maiden smoke was 4- one inch thick pork chops smoked with hickory / mesquite wood. Very tasty! Now I am set up again withe the stick burner, a Treager pellet for quick smokes, and a Weber 22in charcoal grill for fire roasted grilling. Lets get grilling!

NOTE: notice the incredible wood tray in front? A friend of mine gave me that piece of wood with live edge that is from a 100 year old cypress tree from Louisiana.I sanded and oiled and waxed it like a cutting board. Its the best part of this project!

3-2-1 Smoked Baby Back Ribs

My favorite way so smoke ribs is the 3-2-1 method. It get that name from the time it takes to cook. In a nutshell, you smoke the ribs at 180 bone side down on the smoker grill for 3 hours, then cover the ribs in a pan covered with aluminum foil and cook at 225 for 2 hours, then replace them bone side down on the open grill for 1 hour at 180. The first three hours is cooking and smoking, the 2 hours covered is for tenderness and juiciness, and the last hour is to firm them  up and cook until done.

You can google Treager 3-2-1 ribs and follow that or use what i have hear as i have tweaked it a little to my taste.

FEEDS 6 adults

Items needed

• 2 rack baby back pork ribs
• dry rub mixed
  
• mob sauce and mop
  
• aluminum foil
• aluminum pan 1/2" deep or more

Dry rub ingredient

    There are hundreds of dry rubs for ribs. Use or create your own or save time and use what i use . Salt Grass Seven Steak Spice. It has seven ingredients that most rubs i have seen have already. Mop Sauce is the key to taste anyway in my opinion. Mix all that together and stir well until dark brown. Use this to mop the ribs every hour and right before you wrap them.  

Mop Sauce ingredient

• 1/3 cup brown sugar
• 1/3 cup bourbon whiskey (i sub this for Apple cider that some people use)
• 1/3 cup Dijon mustard
• 1 TBS Worcestershire sauce
• 
  1/3 cup warm honey
• 1/3 cup BBQ sauce (your favorite)
  

PREP Work

Prep your smoker to 180.

Rinse the ribs from blood and lay out to prep.

Lay the rack of ribs out and remove the thin membrane on the bone side peeling it back and off. Use a paper towel to grab hold of it and pull. This allows the smoke in to the meat.

Pat the ribs dry on top and add the dry rub rubbing it in and adding as needed to coat the meat side. Turn over and dry rub the bone side as well.

Smoking 

Add a coating of mop sauce and your are ready to place on the grill. 

3 hours at 180

Mop the ribs every hour during the first 3 hours. 

2 hours at 225

Place the ribs in a pan and mop sauce them and cover with foil

1 hour at 180

Uncover and mop again and place bone side down for the remainder of the time.

Remove the ribs and wrap in cellophane and wrap all together in a towel and set aside to rest at least 30 minutes. Your done and ready to enjoy

 

A Dirty Monkey

If you are looking for a delish tropical drink this one will satisfy the urge. Becky first had this drink in Playa De Carmen, Mexico and loved it. Once she got back home she could not find anyone that had even heard of this drink. After a long hard search, our best friends David and Denise took the time and made the effort to find the ingredients and made this drink for her. It was a long search that came to an end that day they made this for her. 

To make it fun add the little tropical colored umbrella, a slice of pineapple on the side, a large colored straw, and play some Bob Marley music to add that tropical Caribbean feel.

 

INGREDIENTS

• 1 cup fresh pineapple
• 1 banana
• 2 jigger Kaluha
• 2 jigger coconut rum
• 2 jigger banana rum cream
• 1/2 cup almond milk
• 4 cups ice

INSTRUCTIONS

You will need a good blender for this like a NINJA

1. Gather all your ingredients to make sure you have what you need

2. Add in cut up pineapple in small chunks

3. Add in peeled and cut up banana

4. Add in Kaluha

5. Add in Malibu coconut rum

6. Add in Banana Rum Cream

7. Add in ice slowly and start blending

NOTE: you can more or less ice to give the consistency you like 

Serve immediately with a slice of pineapple on the side and the small umbrella and large colored straw.

Comments! Suggestions! Did you try it yet?

MIMI's Low Carb Taco Soup

Here is a great tasting soup super easy to make and good for you too. We make it for a quick and light stand alone treat for lunch or dinner or you can add it to a meal as a bonus dish. Its not a Chef Rico original recipe but we love the taste and its quick to make. So, take a few minutes and get your ingredients together and try this one out.

INGREDIENTS

• 2 lbs ground pork, beef , or sausage
• 2, 8oz packages of cream cheese
• 2, 10 oz cans of Rotel or Mexican Diced tomatoes
• 2 tablespoons of taco seasoning
• 4 cups chicken broth
• 2 tablespoons of Cilantro - fresh chopped
• 1/2 cup shredded cheese for garnish
• OPTIONAL Shredded chicken Pre-cock 2 chicken breasts ahead of time and add in after step 4
  

INSTRUCTIONS

1. Brown the ground meat until fully cooked
2. While the meat is browning, place cream cheese, Rotel, and taco seasoning into a large pot
3. Drain any grease off of meat and put meat in the large pot. Stir to combine with cheese and Rotel
4. Pour chicken broth over meat and chees
OPTION Add a little shredded chicken to the mix if you like
5. Cook on low for 30 minutes
6. Before serving add in chopped cilantro
7. Garnish with shredded cheese

Serves 4-6

Comments? Suggestions? Have you tried this recipe yet?

Chef Ricos new grill day (finally)

Its been a while since i've posted here, just too busy after our move to Burleson, TX. In the move almost two years ago, I sold my smoker and after my gas grill exploded and caught on fire, I never replaced it. So, I has been using a Weber 22 charcoal grill ever since.

Let me tell you, the Weber is very versatile! I used the indirect grill method most the time to get some smoking and grilling at the same time. I smoked a ham, pork chops, steaks, and chicken that came out amazing. I have used mesquite chunks the most with some hickory and apple wood at times. I have been looking for the right smoker for a year now.

In all my research, I ended up wanting an Oklahoma Joe Reverse flow stick smoker. I have been researching them for a while and ready to buy now. They are expensive though! The craziest thing happened Saturday. I am a Facebook Market junkie and a pellet grill popped up that looked nice and affordable. Yes, i just bought my first pellet grill...a Traeger pre-owned in great condition with cover and all. I do not know what series i have just yet but will be smoking some ribs and chicken today using Chef Rico recipes.

I's sure to add photos today of the results. Ok, gotta fire up the Traeger first time for me and see what happens. Later....

Comments? Do you have a pellet grill and how do you like it?

Amazing Homemade Apple Pie Filling

I have always just bought canned apple pie filling for ease plus I really never had a great recipe for homemade. I can't claim the fame on this one since I  borrowed it but wanted to add it here so I could easily find the recipe. That is why I have this blog; to store all my family recipes and ones that I use often. My wife makes these incredible delicious baked apple pie halves with this recipe. Add a little vanilla ice cream and you have my all time favorite dessert. Enjoy!

INGREDIENTS

• 4 cups - apples pealed, cored, and diced small
• Juice of a 1/2 lemon
• 3 cups - water
• 1 1/3 cups - granulated sugar
• 1/3 cup - cornstarch
• 1 teaspoon - cinnamon
• 1/4 teaspoon - salt
• 1/4 teaspoon - nutmeg

DIRECTIONS

1. Place the apples in a large bowl and add in the lemon juice and toss
2. Place the water, sugar, cornstarch, cinnamon, salt, and nutmeg in a medium saucepan. Stir to combine then bring to a boil over medium heat for two minutes stirring often.
3. Add in the apples, turn heat to low and simmer and cover.
4. Cook stirring ofetn until apples are soft about 5-8 minutes. The mixture will thicken as you cook and stir.
5. Remove from heat and let cool
6. Pour into jars and cool to room temperature then cover and refrigerate.

Your comments? Suggestions? Have you tried this recipe yet?

Asparagus Sweet Potato Chicken Skillet

Here is another super delicious and easy to prepare recipe and yes, it is Paleo. Don't let that stop you from trying this one out or you will miss a yummy meal. It is not a Chef Rico original although I have personalized it to my touch for my family and guests that I have cooked it for. For that reason it is worth posting.

Serves 6 people




INGREDIENTS

• 1 lb. boneless chicken breasts
• 1 tablespoon olive oil
• Salt and ground fresh black pepper
• 2 tbs minced garlic
• 1 medium sweet potato, peeled and diced
• ½ cup chicken broth or water
• ½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper

DIRECTIONS

1. On a plastic board, cut the chicken into small pieces and season with salt and pepper.
2. In a skillet over medium heat, add olive oil, garlic, and chicken.
3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set chicken aside.
4. In the same skillet, add sweet potato and chicken broth.
5. Cook for about 7-10minutes or until the sweet potato is cooked.
6. Add asparagus and cook for about 4-5 minutes.
7. Season with salt, pepper, and crushed red pepper.

Comments? Suggestions? Feedback?

Homemade Bean Dip

I grew up on the beach and this always hit the spot on a hot day in the sun...bean dip and Fritos! That small round can was empty in no time since it was so addicting. Once you started, you had to finish it off right? Well, here is my recipe for homemade bean dip that is just as great and super easy to make.
First come first serve, it goes fast!

INGREDIENTS

1- 16 oz can of Gebhardt refried beans
1/4 cup Pace Picante Sauce
3/4 cup shredded Mexican blend cheese
fresh cilantro

PREPARATION

I use a tupperware bowl with lid to mix and serve in and for easy storage. Empty the refried beans in the bowl. Add the salsa and shredded cheese and mix thoroughly until blended in well. Microwave for 30 seconds to soften the dip and help it mix better.

OPTION: Sprinkle some medium chopped cilantro on top for added flavor and look

Add your favorite corn chips and you are ready to serve and enjoy and be the life of the party for bringing this. So easy to make and I really like it even better that store Bean Dip now.

Comments? Suggestions? Have you tried this yet?

Paleo Banana / Strawberry Ice Cream

This recipe came from our close friend Denise Sens. She made this one night and wowza, is it delicious. I am an ice- cream- aholic and could and sometimes do eat it every night. When Denise said she was making Paleo ice cream....well I wasn't too excited. But wow, I could eat this stuff every night. The best part of this recipe is it is so easy to make with a short amount of preparation. It comes out so creamy and smooth with the perfect texture. The taste is up to you with so many fruits you can use and add in. CAUTION: once you make this you might not go back to regular ice cream.

Ingredients

• 3-4 bananas cut into slices and frozen
• 1 cup - frozen strawberries frozen
• 1/2 cup - coconut cream ( I use canned and i shake it up to break it up more)
• 1 tsp - vanilla extract

Alternative Ingredients
You can use almost any fruit like berries, pineapple, etc.

Instructions

In a food processor or blender put the frozen fruits in and blend good. Add in the coconut cream and vanilla and blend again until the mixture is smooth.

NOTE: I like using bananas as the key ingredient but i have used pineapple and blueberries instead of or with the strawberries. Create your own flavors! I do suggest that you freeze the fruit in small pieces first. I wash and cut up the fruit and place on  single sheet of wax paper or a lined cookie sheet overnight. Let them freeze good and place in a freezer zip lock bag for use later if you like.

Paleo Avacado - Cilantro - Lime Sauce

I am not a real fan of the Paleo diet, however with that said, I have come across a few delicious recipes and this is one of them. I used this sauce for brisket tacos and it was de-lish. I would say you could use this for tacos in general including fish tacos for sure and other Mexican dishes. I would also try it on a pork tenderloin and other beef entres'. Sorry this is not A Chef Rico original recipe, it came from the internet. I added it to my blog since you may not have ever run across it and you should try it. Enjoy!

 

 

Ingredients

• 1 - avocado peeled and pitted 

• 1/4 cup fresh lime juice

• 1/4 cup chopped cilantro

• 1/2 jalapeno pepper seeded (optional for extra hot)

• 2 tbs - olive oil

• 1 tsp - medium salsa

• 1/2 tsp - garlic salt

• 1/2 tsp ground cumin

• 1/2 tsp - salt

Preparation

Simply add all the ingredients to an electric blender and pulse until smooth. Add up to a 1/4 cup water to thin if needed. Store in the refrigerator  until ready to serve.

5 Tips Every Chef Should Know About Steak

Grilling up a delicious steak cooked to order is not a simple task. You don't just throw the meat on the grill and start cooking and hope it comes out right. There are things you need to do and things you should NEVER do to a steak. So, next time you grill, serve up a delicious mouthwatering steak that people will remember you for. Compiled from My Texas Life magazine, May 2015

The Steak

• Tip #1 - turn the steak not more than 4 times during the cooking time for that diamond grill mark look
• Tip #2 - flip and move the steak with barbecue gloves, tongs, or a spatula. Try to not pierce the except to use a temp probe for wellness. 
• Tip #3 - A thin instant-read thermometer is excellent for a final doneness test while ensuring food safety
• Tip #4 - Know your wellness temps - from rare to well-done
• Tip #5 - Mop the steak with melted butter to keep is juicy while cooking

NOTE

Use this wellness chart to serve your steak to order without having to cut it open on the grill to check.

• Rare 130-135 F
• Medium-rare 140 F
• Medium 155 F
• Medium-well 160 F
• Well-done 165 F

These are the safe cooking temperatures for other meats

Steak 145 F / Poultry 165 F / Pork 145 F / Ground Meat 160-165 F

Bona Petite!

Comments? Suggestions?