I wanted to share two unique #Holidays that fall on December 21st which is National Coquito Day #CoquitoDay & it is also December 21 National French Fried Shrimp Day #FrenchFriedShrimpDay. Which if these Holidays would you most want to celebrate and why?
I don’t know about you and your friends, but I had new heard of National Coquito Day which will be fun to share with David. As for National Fried Shrimp Day I wouldn’t mind making Fried Shrimp for David for dinner which I would pass on.
Before you ask what about Charlie, he is still out of Town, but he likes Fried Shrimp if he was home I would have made it for him as well as my sister Debbie and my brother if he still eats Fried Shrimp. Don’t worry about me I will have a Baked Potato.
Two delicious celebrations landing on the same day — that’s a vibe worth leaning into.
National Coquito Day #CoquitoDay falls on December 21
National Coquito Day is a perfect kickoff to the holiday season. For those that aren’t familiar with Coquito it is the creamy Puerto Rican Coconut-based drink that brings together:
- Coconut milk or cream
- Sweetened condensed milk
- Warm spices like cinnamon and nutmeg
- Vanilla
- And traditionally, rum
Coquito is a festive, rich, and basically the Caribbean giving winter a hu. When sharing this unique #Holiday use the Hashtag #CoquitoDay
Here’s a delicious, classic Coquito recipe which is the creamy Puerto Rican holiday drink that’s basically Christmas in a glass. I’ll give you a traditional version plus optional twists if you want to experiment.
Classic Puerto Rican Coquito Recipe
Ingredients
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 can (13.5–15 oz) coconut milk
1 can (15 oz) cream of coconut (like Coco López)
1–2 cups white rum (adjust to taste)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
Optional: 1–2 egg yolks (traditional but not required)
Instructions
Add all ingredients to a blender: evaporated milk, condensed milk, coconut milk, cream of coconut, rum, vanilla, cinnamon, and nutmeg.
Blend until smooth and fully combined.
Taste and adjust:
Add more rum for a stronger version
Add more cream of coconut for extra sweetness
Pour into glass bottles or jars.
Chill in the refrigerator for at least 4 hours — overnight is even better.
Shake well before serving.
Serve cold in small glasses and sprinkle with a little cinnamon on top.
Tips & Variations
No‑Egg Version (most common today)- Just skip the egg yolks — it’s still rich and creamy
Spiced Coquito- Simmer a cinnamon stick, cloves, and star anise in the evaporated milk for 10 minutes, cool completely, then blend.
Chocolate Coquito- Add ¼ cup cocoa powder or ½ cup chocolate syrup before blending.
Pistachio Coquito-Blend in ½ cup pistachios + a splash of almond extract.
If you want, I can also share a low‑alcohol or alcohol‑free version or a large‑batch recipe for parties. Or we can create a thicker or thinner texture version. Just leave me a comment telling me what you’re aiming for. I will get to work on it.
National French Fried Shrimp Day — December 21
Crispy, golden, juicy shrimp — a classic comfort food. Whether you like them:
- Breaded
- Tempura-style
- Southern-fried
- Or dipped in cocktail or remoulade sauce
National French Fried Shrimp Day is a day to celebrate all things crunchy and seafood-y. Hashtag: #FrenchFriedShrimpDay
December 21 is basically: a Cozy holiday drink + crispy seafood snack creating a surprisingly perfect pairing. You could even make a themed post or menu around it. If you need help leave me a comment and I will get to work on what you need.
Here’s a crisp, classic French Fried Shrimp recipe—simple, golden, and perfect for dipping. I’ll give you a version that nails that light, crunchy coating without getting greasy.
French Fried Shrimp (Crispy Golden Shrimp)
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 1 cup all‑purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional, for color)
- 2 eggs
- 2 tbsp milk or water
- Oil for frying (vegetable, peanut, or canola)
Prep Steps
- Pat the shrimp dry so the coating sticks well.
- In a shallow bowl, mix the flour, salt, pepper, and paprika.
- In another bowl, whisk the eggs and milk together.
Coating & Frying
- Heat oil in a deep skillet or pot to 350°F.
- Dredge each shrimp in the seasoned flour, shaking off excess.
- Dip into the egg wash.
- Return shrimp to the flour for a second coating.
- Fry in batches for 2–3 minutes, until golden and crisp.
- Drain on paper towels and sprinkle with a little extra salt while hot.
Serving Ideas
- Cocktail sauce
- Tartar sauce
- Lemon wedges
- Cajun remoulade
- Serve over fries for a shrimp‑and‑chips moment
If you want, I can also give you:
- A panko‑style extra‑crunchy version
- A spicy Cajun version
- A beer‑batter fried shrimp recipe
Just leave me a comment with what you’re looking for and I will get to work.
Thank you,
Glenda, Charle and David Cates
