Let's Get Tropical 🌴

Shrimp Fritters, Spicy Margaritas, and a Weekend Well Spent

I spent the weekend in a Tropics state of mind.

Sun blazing, open kitchen windows, and a playlist bouncing between Bad Bunny and 90s funk. When it gets hot like this, I start craving food that doesn’t take itself too seriously. That’s exactly what this combo delivers. It’s bold, bright, and a little wild.

Golden and crispy shrimp fritters are layered over fresh greens with a sweet Thai-style onion sauce that hits you with caramelized depth, zesty brightness, sweet honey, and a slow-building chili warmth. It’s simple, but it’s got range. It’s the kind of dish that feels indulgent and snackable but still clean and vibrant.

This is how I like to cook when I’m not overthinking it. Big flavors, familiar flavors, a little technique, and trust in the process. It pays homage to my roots in sunny Florida and my head and heart down in the tropics, but not the tourist board version. This is what happens when Gulf shrimp, fresh citrus, Southeast Asian pantry staples, and weekend freedom come together in the kitchen.

👉 Get the Shrimp Fritters Recipe

And the cocktail? It’s a spicy cantaloupe margarita.

This is not your average jalapeño-based spicy marg. I used red pepper flakes for the heat, which gives it a slower, more mellow burn. The sweetness comes from honey, not agave, and fresh cantaloupe juice, orange bitters, and a hit of lime round it out. It’s sweet, tart, spicy, and refreshing as hell.

Want to skip the booze? No problem. Just sub in orange juice and/or a splash of water in place of the tequila and triple sec. It’s still wildly good and even more crushable.

👉 Get the Spicy Cantaloupe Margarita Recipe

What I love about meals like this is how unpretentious they are. They’re punchy, satisfying, and a little chaotic. They beg for reinvention, too. It’s all about playing with flavor, building contrast, and having a damn good time while doing it.

So yeah… good call. Let’s get tropical.