“Some people come into our lives and quickly go. Others stay for a while and we are never the same.” Such is the case with Nancy Hansford, a once in a lifetime friend. Nancy passed on July 6, 2024, leaving a deep hole in my heart.
I met her at a One West (the predecessor of the Museum of Contemporary Art in Fort Collins) garage sale sometime in the early 1990s. We were both board members, and that connection resulted in many adventures. We hosted a murder mystery called Death by Chocolate and a sock hop called the Last Dance, held at Fort Collins High School on Remington just before CSU took it over.
A writer and former owner of Fort Collins Business World, Nancy encouraged me to write after Steele’s closed and guided me on my publishing journey and the creation of Secret Recipes from the Corner Market. I am working on my fourth book now thanks to Nancy.
Nancy was a friend that accepted me for who I am—the good, the bad, and the sometimes really ugly. But much like my mother, when she thought I was wrong or she did not approve of some aspect of my life, she called it like she saw it. She could be brutally honest in a kind, loving way. When she offered constructive criticism, I would laugh and say, “Yes, mother.”
Nancy was loyal to a fault, and supportive and thoughtful in the most unexpected ways. When my brother passed, I was an emotional mess. Nancy gave me two healing crystals to take to his funeral. I put the crystals in the pocket of the dress I wore; and whenever I felt like I would lose it, I gave those crystals a gentle squeeze.
Nancy had a Pollyanna spirit, always positive, upbeat, and optimistic. When things seemed bleak, she could find the silver lining in any dark cloud. She loved life. She loved people, and she loved coconut shrimp. This blog is a tribute to Nancy and her love of Coconut Shrimp. Words can’t do justice to our friendship of over 30 years. I am sure there are a few of you reading this that feel the same. So, Nancy, I made this one just for you.
Coconut Shrimp
Makes 16 to 20 pieces
For the apricot dipping sauce:
⅓ cup apricot preserves
2 tablespoons rice vinegar
1 tablespoon sriracha
1 tablespoon soy sauce
In a small bowl, place apricot preserves, rice vinegar, sriracha, and soy sauce and whisk to combine. Cover with plastic wrap and refrigerate until ready to serve.
For the coconut shrimp:
1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined, tails left on
¼ teaspoon salt
⅛ teaspoon baking soda
½ cup cornstarch
1 cup unsweetened shredded coconut
⅔ cup panko breadcrumbs
½ teaspoon salt
3 large egg whites
¼ teaspoon salt
1 quart vegetable oil
Preheat the oven to 200 degrees F. Line a wire rack with parchment paper. Line a baking sheet with two layers of paper towels.
Place shrimp in a large bowl. Sprinkle with ¼ teaspoon salt and baking soda and toss gently to coat. Let sit for 15 minutes.
Place cornstarch in a medium flat bowl. Place coconut, panko and salt in a medium flat bowl and stir to combine.
In a medium bowl, place egg whites and ¼ teaspoon salt. Using a hand-held mixer, beat until egg whites are frothy and foamy.
Using the tail as a handle, dredge one shrimp in cornstarch, dip into egg whites, and coat with the coconut mixture, pressing the coconut mixture gently onto shrimp. Place on the parchment-lined sheet. Repeat until all shrimp are coated with cornstarch, egg whites, and the coconut mixture.
Place vegetable oil in a large saucepan and place over a medium-high heat. Heat oil to 325 degrees F. Place 3 to 4 shrimp in hot oil and cook until shrimp are a deep golden brown, about 2 to 4 minutes. Stir gently to keep shrimp from sticking together.
Using a slotted spoon, transfer shrimp to wire rack lined with paper towels and keep warm in the oven until all shrimp are fried.
Serve with dipping sauce on the side.
Tips on selecting shrimp: Fresh versus Frozen. Fishermen put shrimp on ice as soon as they are caught. This preserves the shrimp, freezing them so they are just-caught fresh until they are thawed. The fresh shrimp you see on ice in the seafood counter at your supermarket were most likely once frozen and are thawing in the counter. The longer they are in the counter, the less fresh they will be. Unless you know that the fresh shrimp you are buying is fresh off the boat, frozen shrimp is a better choice. Except for the black tiger variety of shrimp, black spots on shells are an indication of spoilage.
Wild Caught or Farm Raised: Wild-caught shrimp have a sharper, more shrimpy taste; however, they are pricier and harder to find. Ninety percent of shrimp sold in the US are imported from Southeast Asia, Ecuador, and India; and the majority of that is farm-raised. Your supermarket is required to divulge the country of origin and whether shrimp is wild or farmed. Check the label. If you have doubts, farm-raised shrimp cultivated under cleaner standards will bear a “Best Aquaculture Practices” label. The certification label to look for when buying wild shrimp is “Marine Stewardship Council Approved”.
The most common imported shrimp sold in the supermarket are white vannemei and tiger shrimp from Asia. The most common domestic varieties are white and pink shrimp from the Gulf of Mexico. If I have a choice, I prefer pink shrimp. Do not purchase frozen shrimp that have dry spots on their shells. This is a sign of freezer burn. Except for the black tiger variety of shrimp, black spots on shells are an indication of spoilage. Signs of yellow or grit on the shells could mean the shrimp have been bleached to remove black spots. Avoid shrimp that smell like ammonia or feel soft or slimy.
Unsoaked shrimp: Shrimp are often soaked in a solution of water and tripolyphosphate to extend their shelf life, but this hurts their flavor. Your supermarket is required by law to tell you whether fish has been soaked in this solution. If available, buy the unsoaked or “dry” variety. They have a superior taste.
Tips on deveining shrimp: Unless you are cooking with very small shrimp, they must be deveined. The intestinal tract on medium to large shrimp runs down their back and is quite unappetizing. To devein shrimp, hold them under a slow stream of cold water and run the tip of an ice pick, sharp knife, or toothpick down their back, scraping out the intestine, yet leaving the shrimp intact. Rinse gently to remove any black from the shrimp.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2025 All Rights Reserved Carol Ann Kates
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