Unveiling the dish Ayesha and Steph Curry eaten in the outback on their first dates— Recipe from Ayesha….

Embarking on a Culinary Journey with Ayesha Curry, Reliving Memorable Moments through Food!

In this week’s edition, Ayesha Curry shares her passion for culinary innovation, both for her family’s meals and her latest cookbook, The Full Plate. She reveals that her personal history serves as a constant source of inspiration for her creative recipes.

One dish that holds a special place in her heart is the pancake-battered coconut shrimp. This delectable creation was inspired by a cherished memory from her early days of dating NBA player Stephen Curry, when they frequented the beloved Outback Steakhouse.

Recalling those cherished moments, Ayesha writes in The Full Plate magazine, “During our courtship, Stephen’s absolute favorite indulgence was a Red Baron pizza, paired with outings to our local Outback Steakhouse. I can still recollect his order vividly: a Caesar Salad, a mouthwatering 6-ounce Victoria’s Filet Mignon, Aussie Cheese Fries, and occasionally, the No Rules Parmesan Pasta.”

She continues, “Meanwhile, my heart always gravitated toward the coconut shrimp, a dish that has held a special place within me for as long as I can remember.”

Through her culinary prowess, Ayesha Curry takes us on a delightful journey, fusing cherished memories and beloved flavors into her remarkable creations.

Elevating the Dish to New Heights, Ayesha Curry Enhances the Recipe by Coating Shrimp in Pancake Mix and Achieving Golden Crispy Perfection! (Find the complete recipe below and in this week’s edition.)

Ayesha Curry’s Homeschooling Tips: Navigating the Journey Together with Her Children and Overcoming Challenges!

A nurturing mother to Riley (8), Ryan (5), and Canon (2), Ayesha Curry shares her insightful advice on homeschooling in an exclusive interview with PEOPLE. She affirms, “We’re making progress and getting through it together.”

Ayesha’s ingenious twist on the beloved coconut shrimp has not only delighted her family but also captured the hearts of her little ones. “Now my kids absolutely adore them!” she exclaims. “Children are naturally drawn to anything fried, but these shrimp have an irresistible combination of saltiness and sweetness that pleases young taste buds universally.”

Witnessing her children savor the flavors of her cherished past evokes a profound sense of joy within Ayesha. She reflects, “It’s truly incredible to see kids experience the tastes I hold dear. It never fails to remind me of the initial spark that ignited my passion for food. That remarkable ability to bring people together through a flavor or a dish is truly unparalleled.”

Ayesha Curry’s culinary journey continues to inspire and unite, as she imparts her wisdom and creativity to both her family and a wider audience.

Ayesha Curry’s Pancake-Battered Coconut Shrimp

Use canola oil when frying.

One cup of pancake mix (Krustekaz, for example), divided

Half a cup of dark ale beer

One big egg

1/2 tsp kosher salt, plus additional for drizzling

Two cups of shredded coconut, sweetened, split

One pound of large, peeled, deveined, uncooked shrimp with the tail on

1. Fill a medium heavy-bottomed pot with oil to a depth of one inch, and heat over medium high heat until the oil reaches 360° on a deep-frying thermometer. Place paper towels on the baking sheet and set it aside.

2. Fill a sizable basin with ¼ cup pancake mix. In a second large basin, combine beer, egg, salt, ½ cup coconut, and remaining ¾ cup pancake mix; stir until batter is well blended. Transfer the remaining 1½ cups coconut to a plate with a rim.

3. Use paper towels to pat the shrimp dry. Then, put it in a bowl with the dry pancake mix and toss to coat. One covered shrimp at a time, holding it by its tail, dip it into the batter, allowing any extra to fall out, and then gently press and roll it in the coconut flour to ensure a thorough coating. Transfer the shrimp coated in coconut to a platter.

4. Fry a few shrimp at a time, working in batches, in heated oil for about two minutes, rotating once, or until golden brown. Transfer shrimp to the prepared baking sheet using a slotted spoon, then immediately sprinkle with salt. After using up all of the shrimp, skim the oil to get rid of any residual batter. Warm up the food.

Serves: 4.

20 minutes are spent actively.

In all, twenty minutes

Amazon.com is currently selling The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do.

Pick up Friday’s edition of PEOPLE, which is now on newsstands, for more from Ayesha Curry.