Daily food & travel inspiration in your inbox

Quick meal prep recipes to get you through the rest of the week. 🙌

Coconut Shrimp


  • ¾ cup coconut oil

  • 2 large eggs

  • Sea salt and freshly ground pepper

  • 2 cups shredded coconut

  • 1 ½ pounds shrimp, peeled and deveined

  • Romaine or gem lettuce wedges

  • Sliced red chile, cilantro leaves, and lime wedges, to serve

  • Sweet chili sauce, to serve


  1. Pour coconut oil into a large heavy-bottomed pot or cast iron skillet (you want at least 2 to 3 inches of oil for frying), and heat over medium-high heat.

  2. Beat eggs, a pinch of salt and pepper together in a small bowl. Place shredded coconut on a plate.

  3. Pat shrimp dry, then dip in egg mixture and dredge in shredded coconut, pressing the coconut to the shrimp to cover all sides.

  4. Working in batches, fry shrimp in hot oil until golden brown, about 3 minutes.

  5. Serve atop lettuce wedges sprinkled with chili, cilantro leaves, and a squeeze of lime. Use chili sauce as a dipping sauce or dressing.

Coconut Shrimp

Bahn Mi Collard Wraps


  • 2/3 cup mayonnaise

  • 4 tbsp finely chopped scallions, divided

  • 2 to 3 tbsp sriracha, to taste, divided

  • 1 tbsp vegetable oil

  • 4 cloves garlic, minced

  • 1 pound ground pork

  • 2 tbsp fish sauce

  • 1 tsp sugar

  • ½ cup chopped fresh basil (optional)

  • Zest of 1 lime

  • Juice of ½ lime

  • 4 large collard green leaves

  • Pickled carrots and radishes

  • Fresh cilantro, for serving

  • Salt and freshly ground pepper


  1. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions, and 1 to 2 tablespoons sriracha.

  2. In a large skillet over medium-high heat, heat oil. Add the remaining 3 tablespoons scallions and the garlic. Cook,

  3. stirring, for 1 minute. Add pork and cook, breaking up with the back of a spoon, until no longer pink, about 7 to

  4. 10 minutes. Stir in remaining 1 tablespoon sriracha, fish sauce, sugar, and a pinch of salt and pepper. Remove from heat and stir in basil (if using), lime zest and juice.

  5. Let cool slightly, then add ½ of the mayonnaise mixture.

Bahn Mi Collard Wraps

Salmon-Avocado Onigirazu


  • 4 sheets nori

  • About 3 cups cooked sushi rice

  • Kewpie mayonnaise

  • 2 cooked salmon fillets, flaked

  • 1 avocado, thinly sliced

  • 1 Persian cucumber, thinly sliced

  • 2 tbsp pickled ginger, finely chopped

  • Togarashi

  • Salt


  1. Lay a large piece of plastic wrap on a work surface and place a sheet of nori in the center like a diamond, shiny side facing down. Using clean, wet hands, spread ⅓-cup rice in a thin, even, compact layer and form into a 4-inch square in the center of the diamond. Season with a pinch of salt.

  2. Spread a generous layer of mayonnaise on top of rice, then arrange salmon, avocado, cucumber, and ginger on top in thin even layers. Season with togarashi and salt.

  3. On another piece of plastic wrap, take ⅓-cup rice and pat into a 4-inch square. Flip onto the top of sandwich and peel away the plastic wrap. Tightly fold the bottom point of the nori diamond up over the filling, then the right point over the filling, then the top point and then the last point to make a neat, compact square.

Salmon-Avocado Onigirazu

Chicken Larb Lettuce Wraps


  • 1 tbsp vegetable oil

  • 1 pound ground chicken

  • 2 cloves garlic

  • 3 scallions, thinly sliced

  • 2 small Thai chilis, thinly sliced

  • 2 tbsp soy sauce

  • 1 tsp fish sauce

  • 2 tsp sriracha, plus more for serving

  • 1 tbsp brown sugar

  • 2 heads of Bibb lettuce leaves separated, covered, chilled

  • Pickled red onion, for serving

  • Cilantro, mint, basil leaves, torn, for serving

  • Lime slices, for serving

  • Crushed roasted peanuts and/or crispy shallots

  • Salt and freshly ground pepper


  1. Heat oil in a large skillet over medium heat until shimmering. Add the chicken, garlic, scallions, and chilis. Season with salt and pepper and cook until chicken is browned and cooked through.

  2. Stir in soy sauce, fish sauce, Sriracha, and brown sugar, cooking until the liquid is almost completely reduced.

  3. Serve with lettuce leaves, a few pickled onions, and herbs, with a generous squeeze of lime on top and more

  4. sriracha, as desired. Sprinkle with peanuts or shallots, if using.

Chicken Larb Lettuce Wraps




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox